Cake Central › Cake Forums › Cake Talk › Cake Decorating › Better Tasting...
New Posts  All Forums:Forum Nav:

Better Tasting...

post #1 of 2
Thread Starter 
Hi I am trying to improve my cakes, icings & techniques & I am wondering what buttercream can I use that Ive seen in fillings after the cake is cut, its is so thick inside the cake & it looks like its almost an inch thick between the layers. Thanks icon_smile.gif
post #2 of 2
Sounds like a truffle filling.
I melt a block of almond bark (or 2 bags chocolate chips - or white chocolate) and quickly beat in 2 (8oz) cream chz at room temp. Beat til light and creamy. It will be thick when it cools. For more sweetness, add a cup of powdered sugar and vanilla (or any flavoring).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Better Tasting...