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).
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.
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.
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.
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.
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.
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.