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A few questions about fillings

post #1 of 2
Thread Starter 
I have a few questions and hope someone could help me. I have been making cakes to use under MMF. I have only used buttercream icing between the layers and over the cake before the fondant. I REALLY want to start using tasty fillings other than buttercream but I am scared that it will not hold up between the layers. What is a good base for fillings? I would like a thick creamy maybe whipped filling that I can add fruit, crumbled cookies, etc too. Should I cut my cake in layers to make them thinner and use more filling? Plus it has to hold the fondant. I love buttercream but I want something different. One more thing...Is cheesecake or a filling like cheesecake good to use? I have had pieces of cakes from restaurants and the filling is sooo thick and very creamy, but sturdy...maybe this is cheesecake? lol sorry I can't remember. I know one is Olive Garden, and it's a chocolate cake. That cake has a very nice creamy filling in between the cake layers...it was sooo good. That's the kind I want to make. I'm new at this too, so forgive me for not being specific lol. I am just getting tired of buttercream filling.

Thanks
post #2 of 2
There are many options when it comes to fillings. If you go in the recipe section here, there are many for you try. A few things to remember is not to overfill and to place a stiff dam around so that it does not bulge. Do not go all the way to the edge.
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