Hi everyone! I would like to know what is your favorite filling for a wedding cake... this past weekend I tried a cake and it was the best cake I've ever had!!! it was a chocolate cake but the filling is driving me crazy to figure it out! it's white chocolate ( I'm almost positive!) like a mousse, but some almond flavor too... OMG! sooo good...!
Thanks for sharing your thoughts and have a fantastic night!
Jen
My fav cake/filling combo is white almond cake with choc ganache so kind of the inverse of what you had. I have no idea exactly what you tasted but you can make a mock mousse using liquid bettercream and white choc pudding. It's a great filling and shelf stable. You can use real whipping cream but that requires refrigeration.
I also love Irish Cream filling in chOcolate cake! Yummy.
My fav cake/filling combo is white almond cake with choc ganache so kind of the inverse of what you had. I have no idea exactly what you tasted but you can make a mock mousse using liquid bettercream and white choc pudding. It's a great filling and shelf stable. You can use real whipping cream but that requires refrigeration.
I also love Irish Cream filling in chOcolate cake! Yummy.
Lovely!!! Irish cream??? hmmm... sounds delicious!! do you know a recipe for that one? yummmmmy!
I make a white chocolate ganache and mix it with a little almond flavored buttercream (for stability) and use it for a filling. it holds up very well and folks seem to love it!
Thank you!! I think that's what I'll do!!!
My personal recipe for Irish cream filling uses liquid Rich's Bettercreme which is a shelf stable whipped topping product similar to Pastry Pride and other brands.
Irish Cream filling - fills a bit of 12 cupcakes
6 tbl Bettercreme
2 tbl Irish Cream
3 tbl dried white choc pudding mix
I whip the Bettercreme and pudding until soft peak stage, add the irish cream and whip until mouse-ish.
You want to stop whipping bettercreme just a few seconds before it's the texture you like ...for some reason it stiffens up just a bit once you stop whipping it.
Frosts about 1 dozen cupcakes
White choc whipped frosting -
1 cup bettercreme
8 tbl spoons white choc torani's syrup
8 tbl spoons white choc pudding mix (dry)
If you want it stiffer, cut back on the torani's syrup.
Also you can add Irish Cream to your favorite basic buttercream recipe and call it filling. By adding the extra liquid it changes the texture enough so that it's not too much frosting.
I hope that helps.
SMBC with caramel and toasted coconut folded into it. Crunchy, sticky, sweet, delicious. Paired with chocolate mud cake...oh it doesn't get any better than that for me.
This sounds to die for!
I love to cook and bake, but I honestly can't get enough of the sleeved Bavarian Cream.
My personal recipe for Irish cream filling uses liquid Rich's Bettercreme which is a shelf stable whipped topping product similar to Pastry Pride and other brands.
Irish Cream filling - fills a bit of 12 cupcakes
6 tbl Bettercreme
2 tbl Irish Cream
3 tbl dried white choc pudding mix
I whip the Bettercreme and pudding until soft peak stage, add the irish cream and whip until mouse-ish.
You want to stop whipping bettercreme just a few seconds before it's the texture you like ...for some reason it stiffens up just a bit once you stop whipping it.
Frosts about 1 dozen cupcakes
White choc whipped frosting -
1 cup bettercreme
8 tbl spoons white choc torani's syrup
8 tbl spoons white choc pudding mix (dry)
If you want it stiffer, cut back on the torani's syrup.
Also you can add Irish Cream to your favorite basic buttercream recipe and call it filling. By adding the extra liquid it changes the texture enough so that it's not too much frosting.
I hope that helps.
Thanks for sharing it sounds so yummy!!!
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