Hi CCers! I'm making a spice wedding cake at the end of next month for my cousin's wedding. Besides cream cheese icing, does anyone have any ideas for icing/filling spice cake?
I tried out a brown sugar SMBC. Yummy, but not what she was looking for. So the icing will probably be cream cheese buttercream. I can torte and fill with that too - but I'm hoping someone out there has a better idea for an interesting filling.
Pumpkin cream cheese? Blackberry cream cheese? Maybe an apple filling similar to a pie filling?
Thanks in advance!
When I was a teenager (I'm 45 now 
) I used to make spice cake with maple frosting all the time. It is a **FAVORITE** to so many that today I continue to make it on a regular basis.
The only thing is I never used the maple blend syrup; however, instead used maple extract. I also added a little brown sugar to my liking as I tasted it. I promise you this will be a huge hit! You will forever be making this recipe. ENJOY!
MAPLE FROSTING
1/4 c. Crisco
1/2 tsp. salt
1/4 c. maple blend syrup
2 tsp. vanilla
3 c. confectioners' sugar
1/4 c. milk
Combine Crisco, salt, syrup, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency. Frosts 2 (8" or 9") layers or a 13"x9" cake.
Recipe located here: http://www.cooks.com/rec/view/0,176,152171-239201,00.html
I have done a pumpkin mousse, apple, and just plain old cream cheese buttercream in the center of spice cakes...
Cream cheese frosting with lots of nuts and a dash of cinnamon. Yum!
Apple pie filling is really good with spice cake. You can pulse the filling in your food processor to make the apple slices a little smaller.
Try adding some fresh grated ginger (about 1/2 tsp) and some honey (couple of tablespoons) to a single recipe of crusting cream cheese frosting. Sounds weird I know, but it is really very good, especially with a spice cake. The flavors are subtle but add a lot to the cream cheese frosting.
Wow, these sound like some great ideas - thank you! I thought I might be somewhere off in left field with the blackberry idea, and pear had actually crossed my mind, too. I will definitely be tinkering with these.
Cosima, I'm curious if the maple frosting crusts as written?
And afunk, can you explain how you do the roasted pears? Do you just blend them with the SMBC or do you layer them separately? (Chop, puree?) I'm also curious what variety to use, since I've never used pears for baking. I think I remember hearing that Comice are good for roasting... ?
And deuceofcakes, that sounds like a great subtle twist on cream cheese icing, if my cousin doesn't go for something less basic.
These all sound wonderful! Thank you again! 
SugarFiend- This is the recipe I use for the pears. http://fieldsofcake.blogspot.com/2009/05/vanilla-roasted-pear-fillings-family.html?m=0
I find that using slightly under ripe pears work well because they don't turn to mush if you cook them too long. I usually chop them up, (I like that it implies that it is fresh and not manufactured 
) but I don't see why you couldn't purée some of them also. I just layer it on top of the buttercream in the layers of my cake.
I don't remember what the best pears for roasting are, I'm sure you could google it. I think I used bartlett pears last time. I've also added cinnamon and nutmeg to them, though I think if your putting it in spice cake you don't need to.
Good luck and happy baking!
I love pumpkin mouse with spice cake....yum! I wonder what dulce de leche would taste like with spice cake??? Anyone try that?
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