A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Cake Fillings

Buttercream
Buttercream

This streamlined cake filling menu includes 10 different fillings formulas that are all variations on two simple buttercream frosting recipes. This menu is geared towards larger parties (I use it for wedding cakes, groom’s cakes & special occasion cakes).

Cannoli Cream
Cannoli Cream

Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting. Frost sides and top …

Chocolate Fudge
Chocolate Fudge

The cake layers are dense enough to hold up to the …

source: chowhound.com
image: ehow.com
Chocolate Ganache
Chocolate Ganache

NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'. If you're just using this as a filling, halve the recipe.

Chocolate Mousse
Chocolate Mousse

The cake & mousse filling were awesome; the warm chocolate filling tasted great! However the warm chocolate frosting, even if cooled to barely tepid, caused the mousse layer to melt and/or slide right off the cake, creating a disaster chocolate cak3 that tasted great.

Chocolate Pudding
Chocolate Pudding

I add fresh strawberries to the strawberry pudding and I add raspberries to the white chocolate and vanilla puddings. You can get creative once you have this recipe down. I use no other fillings on any of my cakes unless I have a request to just use BC.

Cream Cheese Icing
Cream Cheese Icing

Once chilled, it becomes firm, stable, and doesn’t bulge. Some formulas for cream cheese filling are far too soft for wedding cakes and sculpted cakes but not this one. This recipe freezes and keeps well in the refrigerator too. The proportions are 1 part smooth vanilla buttercream: 1 part cream cheese.

Custard Cream
Custard Cream

The more I scaped the sides of the pot as I stirred, the more brown bits got mixed into the custard. That batch was a total loss. The second time I reduced the flour to 1/3 cup and the sugar to 1/2 cup.

Fondant
Fondant

You can refrigerate fondant cakes... I work in fondant 99% of the time (I use Satin Ice) and I refrigerate ALL of my cakes (my fillings require it) and I have never had a problem. When the weather is very hot and humid, have the air condition cranking when you take the cake out.

French Cream
French Cream

Step 1, Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.

Ganache
Ganache

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Meringue
Meringue

Place 1 cake layer on a plate; spread filling over top of cake, leaving a 1/4-inch border. Top with remaining cake layer. Spread the remaining frosting over sides and top of cake.

source: myrecipes.com
image: hanielas.com
Royal Icing
Royal Icing

Sometimes the best parts of a dessert are the frosting and filling. And here we’ve gathered all our frosting, icing, glaze, sauce, and filling recipes! From basic homemade cake frosting, or a classic royal icing, including a seven-minute frosting recipe.