Hi, I need help with filling ideas. My Brother is getting married and I have offered to do his cake. His fiance gave me the cake flavors but I need some suggestions for the filling. We are doing a chocolate cake, a vanilla bean cake, a white sour cream almond cake and a red velvet. What are your suggestions?
I am thinking cream cheese icing for the red velvet and buttercream with chocolate shavings for the vanilla, but I am up for any suggestions. I need them ASAP.
Thanks, everyone.
My favorite filling for a WASC cake is a raspberry mousse and my favorite filling with chocolate cake is either a peanut butter mousse or a nice cookies and cream filling...MMMM lol
Can I do raspberries if I am covering it in fondant? I can put it in my basement which is cooler than my upstairs. I thought about the raspberries and even the strawberries, but didn't know because I will be covering the cakes on Friday and not taking them to the wedding till Saturday.
I would love to do peanut butter, but we have some peanut allergies.
Thanks so much for the replies...Keep them coming, I love the ideas.
chocolate cake- 1 cup whipping cream, whipped, add 1 box white chocolate pudding mix, mix, add handful of mini chocolate chips... everyones favorite by me!
Red velvet- cream cheese filling
white- raspberry jam with whip cream
I'm a humungo fan of ganache with chocolate cake! Mmmmm....ganache..... 
chocolate cake- 1 cup whipping cream, whipped, add 1 box white chocolate pudding mix, mix, add handful of mini chocolate chips... everyones favorite by me!
Red velvet- cream cheese filling
white- raspberry jam with whip cream
Does the whipping cream have to be refrigerated? And what about the raspberries? Everything sounds so yummy, but being covered with fondant I don't know how long it can sit out.
Can I do raspberries if I am covering it in fondant? I can put it in my basement which is cooler than my upstairs. I thought about the raspberries and even the strawberries, but didn't know because I will be covering the cakes on Friday and not taking them to the wedding till Saturday.
I would love to do peanut butter, but we have some peanut allergies.
Thanks so much for the replies...Keep them coming, I love the ideas.
If it is just sliced or whole berries that haven't been cooked you will want to refrigerate. If its a fruit filling with enough sugar to preserve it and it has been cooked you will be okay leaving it overnight! I sent you my fruit filling recipe in a message. HTH
You can refridge a fondant covered cake, the jam no.
You can refridge a fondant covered cake, the jam no.
Really? Is there a special way to do so. I have always been scared to because I was always told not to. I am afraid that I would ruin the cake and the piping all over it if I did.
Nope just throw it in there! Some people bring them back to room temp in a cardboard box to catch the condensation, but I dont and never had a problem!
I've always loved caramel/dulce de leche as a filling for chocolate cake.
Orange mousse would be yummy with chocolate cake! (Now I want to go bake...) I just did a raspberry filling with a white almond-y cake, it was really good.
Chocolate Cake-Cookies and cream filling or Khalua mousse ( 2 cups bettercreme, 1 small package vanilla instant pudding, 1/2 cup kahlua or khalua coffee syrup if you don't wan't alcohol). Whip together until thick and mousse like.
Question - is there much difference between bettercreme and buttercream?
Yes bettercreme is whipped frosting, it comes in liquid form or prewhipped. Very light in texture. This forum will tell you ALL about it, soon you will be a bettercreme MASTER 
http://cakecentral.com/cake-decorating-ftopic-601193-0.html&sid=5e280d42c757fd822c801167fb196ff3
I am planning a pink champagne cake and thinking either a rasberry or strawberry filling. Whichever one I go with will also have plain buttercream filling and coating
Not sure if fondant will work on this as there might be too much going on, what do you guys think? Am i better of just sticking to BC on this?
xxx
Can you use flavored syrups, like the Khalua, to brush on the cake itself? To moisten it?
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate.
refrigrate the fondant cake but if ur in a humid area u have to get it slowly to room temprature.. it all depends on where u live!
about the cake
chocolate "chocolate ganache if ur a chocoholic like me, or rasberry filling"
red velvet "nothing but cream cheese"
vanilla " try custard filling people love mine"
almond "try strwberry it makes a nice mix.. or anything fruity orange might work too"
So here is what I have done thus far
I went with the chocolate raspberry combo for the chocolate cake.
The red velvet of course is straight up cream cheese.
I am still at a lose for the other two. The bride just changed her mind and asked for cream cheese filling for either the WASC or the vanilla and I have requests of lemon for one. Do I do lemon in the vanilla or the WASC. And what about the cream cheese which would it go better in WASC or the vanilla?
Do any of you have a good Lemon filling?
Thank you Thank you!!
Can I do raspberries if I am covering it in fondant? I can put it in my basement which is cooler than my upstairs. I thought about the raspberries and even the strawberries, but didn't know because I will be covering the cakes on Friday and not taking them to the wedding till Saturday.
I would love to do peanut butter, but we have some peanut allergies.
Thanks so much for the replies...Keep them coming, I love the ideas.
If it is just sliced or whole berries that haven't been cooked you will want to refrigerate. If its a fruit filling with enough sugar to preserve it and it has been cooked you will be okay leaving it overnight! I sent you my fruit filling recipe in a message. HTH
I looked for the recipe in my messages and I couldn't find it. Is it the same one you posted in another forum? Raspberrries, sugar, cornstarch? If so it is the one that I am going with. Just made it this morning. Thank you so much for your help.
Once I started making my raspberry filling for cakes (2 cups raspberries, 1 cup water & approx 1 tblsp clear jel or cornstarch) I couldn't get people to try other fillings. The favorite seems to be with vanilla. I've also used chocolate fudge filling for chocolate cake which was very well received. Good luck! You'll have fun and what a wonderful gift for your brother.
One of my most asked for cakes is wasc with Lemon curd filling. I just use actual homemade curd:
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter/margarine melted
1 tbsp grated lemon peel
in double boiler, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook over simmering water about 15 mins or thickened(mine usually takes half an hour)
I got this recipe for the curd from a lemon mousse filling on here by sunsational. I haven't tried the mousse yet but I'm sure it's delicious!
Thanks everyone! The cake turned out perfect. I put the final product up. Thanks again for the help with filler ideas. You guys are the best. I know I can count on my CC community!
http://cakecentral.com/gallery/1955816
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