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Strawberry Filling for 3 Tiered Fondant Cake

post #1 of 7
Thread Starter 

Hi Everyone,

 

I am baking a 3-tiered cake next weekend. 10-8-6, covered and decorated in fondant. My friend would like the layers to be filled with strawberry filling and I'm wondering if anyone has suggestions on what kind of recipes to use.

 

I will not be able to refrigerate these cakes. I'm worried about how my cakes will set, and if they will slide - trying to avoid a disaster, and also if they will hold up stacked. Any recipe suggestions?

 

I may end up just flavoring my buttercream with extract but looking for suggestions because all of my tried and true recipes require refrigeration. Any help?

 

Thanks all.

post #2 of 7

Have never done it but what about a canned strawberry filling and use a really stiff dam to keep in the filling.

Doesn't Solo make canned strawberry filling?  I use their poppy & almond fillings.

Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #3 of 7

I have used this many times and it is really good.  It is more fresh tasting than preserves or pie filling.  It is also quite thick.  Even so, I put it on in a relatively thin layer, and make a dam around the outer edge. I also wouldn't put it right on top of a layer of BC, which might make it more prone to slip.   I have used it in stacked cakes without a problem, and have found that it sticks the cake layers together quite nicely.  It is cooked and has no dairy or eggs and should be fine for an unrefrigerated cake.   I love this stuff.  I eat the leftovers straight up with a spoon!  

 

 

 

 

STRAWBERRY FILLING

 

 

 

INGREDIENTS

 

2 ½ cups chopped hulled strawberries (1  pound)

½ cup sugar

2 ½ tablespoons cornstarch

 

 

 

*Mod edited to remove mixing instructions which is a possible copyright violation.
I'd rather be baking!
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I'd rather be baking!
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post #4 of 7

I have found a really reliable filling that does not need to be refrigerated. I use Spiff e Whip powder, my local walmart sells it, it is also avaible online. On the side of the carton there is a recipe for mouse, i just leave out the cocoa powder (unless you want a chocolate mouse of course) and add in any flavor of jam or fuit perserves. I have made a lemon (lemon curd used) raspberry and strawberry mouse this way and its fantastic! Leftovers also freeze well. Hope you find somthing that will work for you!

post #5 of 7
Thread Starter 

Thank you guys so much for your replies - you've definitely all given me places to start and I am going to try each of those suggested methods and see what works best.

 

Thanks again you guys, I really appreciate the help.

 

I'm new to this site and I just love how quick everyone is to help out their fellow cakers. I will come back and let you know which I found was best under the fondant!

post #6 of 7

I get rave reviews about my strawberry buttercream and it holds up.  First I cook down the strawberries, in a saucepan on low heat, 1 pint of strawberries and about 1/2 sugar and let it cook down for about an hour.  Then i puree.  Let it cool and add to your buttercream and voila!  Everybody loves it!

post #7 of 7
I know you've already done your cake, but I thought I'd add a few strawberry fillings I've done that worked out quite well.

There is always adding strawberry jam to buttercream and mixing it together. I have used this not only to fill a cake bit also to ice an entire cake. Always super easy and delicious.

Some other fun things to do with buttercream... Throw one of the following, your preference, into a food processor and chop up fairly fine but still crumbly:
Strawberry Poptarts
Pepperidge Farm Verona Strawberry Cookies
Strawberry sugar wafers
Strawberry Fig Newtons
or my new favorite, Special K Strawberry Pastry Crisps

Then mix these in with your buttercream for a delicious and very stable filling. The cookie/pastry aspect helps give it a more shortcake like flavor. So yummy.

~ Krissi

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~ Krissi

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