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Strawberry filling for a stacked cake

post #1 of 12
Thread Starter 
Hello, im in search of a good strawberry filling for a stacked cake. I need something that wont cause the cake layers to slide or ooze out the side once stacked. Any recipes and tips greatly appreciated! thanks.
post #2 of 12
The only Strawberry filling I use now is found under the fillings in the Recipe Section here on cc and is called Creamy and Firm Strawberry Cream Cheese Filling Perfected and was submitted by Ladyfish74. It was super easy to make, tasted great and held up perfectly! HTH
post #3 of 12
I don't have much experience but I've had good luck with the Wilton strawberry filling recipe. You can get it from their web site.
post #4 of 12
I've also used the Creamy and Firm Strawberry Cream Cheese Filling from this site and everyone always LOVES it. It's very easy, tasty and holds up well.
post #5 of 12
Quote:
Originally Posted by SideCakes

Hello, im in search of a good strawberry filling for a stacked cake. I need something that wont cause the cake layers to slide or ooze out the side once stacked. Any recipes and tips greatly appreciated! thanks.



Here are some tips I got from an instructor at Cake Camp this past week regarding fresh strawberry fillings:

First, put regular BC icing between your two layers and the strawberry filling between each 1 inch layer. (This is if you're splitting each layer. If not, see the other tips. If that doesn't make sense, PM me.)

Next, if you're using strawberries for your filling, right after slicing them, mix them with a glaze -- like Marie Callendar's strawberry glaze (can be found in the produce department of most grocery stores). This prevents the strawberries from producing too much of their own liquid and makes the strawberries taste even better.

Finally, top the strawberries with a BC lattice. This holds the fresh strawberries in place and keeps your layers from slipping.

Also, be sure to pipe a stiffened dam around the edge of the cake before filling.

(The instructor suggested filling this type of cake at the last possible minute, which depending upon the type of decorating you plan to do, may or may not be applicable.)

HTH.
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Laughter is one of life's sweetest creations.
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post #6 of 12
Thread Starter 
Thanks so much for your replies! I will test them out this week.
post #7 of 12
I often put a cooked fruit filling in my cakes, I haven't had any problems with slipping, I just put a good dam around the cake. If it's a cake with 4 thin layers, I put the filling between 1 & the icing between the other 2.
post #8 of 12
I puree strawberries and then use them as my liquid when I make buttercream and use that for filling. I tend to add a bit more strawberry puree than the liquid called for, but it tends to be close to buttercream consistency. I think it tastes great and my family likes it. I a hobby baker though, so I don't know if that's the kind of strawberry filling customers would expect.
post #9 of 12
Quote:
Originally Posted by anj1225 View Post

The only Strawberry filling I use now is found under the fillings in the Recipe Section here on cc and is called Creamy and Firm Strawberry Cream Cheese Filling Perfected and was submitted by Ladyfish74. It was super easy to make, tasted great and held up perfectly! HTH

It says (4) 8oz cream cheese - is this right? Or does she mean (1) 8oz cream cheese? Please HELP!
post #10 of 12
This is my favorite strawberry filling - the only one I use. It is easy, has a great fresh strawberry flavor, and is very thick. I have used it many times. HTH.

http://www.food.com/recipe/strawberry-filling-10045
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I'd rather be baking!
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post #11 of 12

Thank you girls

post #12 of 12
A tip I use to get more strawberry flavor bang for the buck I I buy a cheap jar of strawberry jam and melt it over low heat then I add frozen berries to that and cook for a few minutes until the strawberries release their juice then I add sugar to taste a little dash of lemon juice a few drops of red food coloring and I thicken it with a corn starch slurry. Turns out pretty good.
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