Surprise your guests by filling cakes with flavours and ingredients that differ from the outer layer frosting to create an added depth of flavour. Filling cakes with ingredients other than frosting also makes a moister cake, as the fillings can be absorbed by the cake. Experiment with flavour combinations to find your ideal cake.
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Pastry cream has a vanilla flavour and is most commonly used to fill eclairs or cream puffs. Made from eggs, cream and sugar, pastry cream is thick with a mild flavour. The traditional cake Boston cream pie has two sponge cake layers with pastry cream filling, topped with a chocolate glaze. Due to the creaminess of pastry cream, it is a complement to most cakes. The cream can also be piped into the centre of cupcakes using a pastry bag.
Fruit curd is made by combining fruit juice with sugar, egg yolks and butter and heating it on the stove until the mixture becomes thick and creamy. Traditionally used in tarts, fruit curd has a similar texture to pastry cream but is much sweeter. For a unique flavour combination, curd can be used as a filling in chocolate cakes or in vanilla cakes for a more delicate finish.
Fruit or Jam
Jam or fresh or frozen fruit adds a burst of flavour to cakes. Fresh or frozen fruit can be soaked with sugar for a few hours and then filled between two layers of cake. This combination is most commonly used with angel food cake, a fluffy, vanilla cake with low calorie content. Alternatively, fruit preserves or jam can be spread between two layers of chocolate cake. Make sure to choose preserves that are made from 100 per cent fruit to ensure the highest quality of flavour.
Chocolate ganache is a versatile filling with an intense chocolate flavour that is ideal for chocolate lovers. Double cream is warmed with semisweet chocolate to create a thick chocolate spread that can be used as a filling. Vary the type of chocolate used for different flavours, such as dark or white chocolate. Whipped cream topping is a perfect complement to cakes filled with chocolate ganache.
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