Learn how to make cake filling recipes. It can be the same as the frosting recipe that you use on the sides and top of the cake. For an added cake dessert experience use a contrasting cake filling between the layers and a delicious frosting on the top and sides. The easiest way to do this is to spread a jam between the layers for a filling. Place the jam in a small bowl and blend in a small amount of your favorite liqueur if desired. Also if desired add a small amount of crushed fruit to give it added flavor. However you choose to use the jam, it adds a delightful flavor to your cake.
When I learned how to make cake filling recipes I made a thin one for several of my homemade cakes. One of my favorites is my carrot cake. I slice the layers in half and spread with an orange glaze. Because this filling is thin and I spread it in the middle of the cakes, I frost between the cake layers, top and sides with cream cheese frosting. What flavor! I have always loved raspberries and chocolate together. Sometimes when I bake a chocolate layer cake, I slice the layers in half and spread with a raspberry glaze, then frost this cake with a butter cream chocolate frosting. Also very delicious!
If you are using a butter cream frosting or a soft sweet cooked or uncooked mixture between the layers, it should be about ¼ inch thick. I have seen some beautifully filled cakes with the filling about ½ inch thick but fillings this thick must be firm enough to hold up under the cake layers. A good technique to accomplish this is to chill after spreading the layer but before adding another layer. Cakes with thick fillings hold up better if refrigerated after finishing them. Depending on what type of filling you use, you may want to set them at room temperature a short while before serving.
When you learn how to make cake filling recipes after placing the cake on a turntable it should be spread with a long metal spatula to make a smooth even layer of filling. Heap filling on top of cake layer and spread in a back and forth motion without lifting the spatula. Then hold the spatula half way across the cake with the blade of the spatula flat against the surface and slowly rotate the cake pressing lightly to a full circle. The top should be smooth and even before placing a layer on top.
A favorite of all cake filling recipes is, of course, chocolate. Try the following recipe.
Melt chocolate in top of double boiler; set aside to cool.
In a small bowl beat butter until light; gradually add in the sugar and continue beating until light and fluffy.
Add egg yolks one at a time beating well after each.
Gradually beat in the chocolate and then vanilla.
Beat egg whites until stiff peaks form.
By hand fold the beaten egg whites into the chocolate mixture only until blended.
Beat butter and peanut butter until well blended; add powdered sugar.
Add enough milk by a tablespoon while beating until a spreading consistency is obtained.
Combine all ingredients in a heavy sauce pan; cook and stir over medium low heat until thickened.
Cream together butter and peanut butter; beat in powdered sugar, cocoa powder, vanilla and enough milk to spread.
Another favorite of the cake filling recipes is the following cream filling recipe.
Combine and blend in top part of double boiler the sugar, flour and salt.
Gradually stir in scalded milk; beat in beaten eggs.
Cook in double boiler until thickened stirring constantly.
Remove from heat, stir in vanilla and let cool.
I always love lemon whether it is in a pie or as a filling. This recipe is good between layers of white cake or try slicing an angel food cake horizontally and spreading this filling between the layers.
Combine and blend in saucepan the water, sugar, lemon peel, lemon juice, cornstarch and salt.
Cook over medium heat stirring constantly until very thick and boiling briskly.
Remove from heat and stir in butter; let mixture set to cool.
Combine sugar, water and corn syrup in a saucepan; bring to a boil and boil until soft ball forms in cup of cold water.
Start beating egg whites; when soft peaks form slowly drizzle hot syrup over whites while still beating.
Beat mixture until thick; fold in vanilla and nuts.
Spread between layers.
Combine and mix flour, sugar and salt in saucepan; add pineapple.
Boil until thickened; cool and spread between layers.
Combine rinds, juices and butter in saucepan.
Cook over low heat until dissolved; add boiling water and stir constantly.
Add flour mixture and beaten yolks; boil and stir until thickened.
Cool completely; fold in whipped cream and fill cold cupcakes.
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