Help with cake filling

kt1inamillion

gingercordial wrote: »

Is the person's issue with buttercream that they don't like the taste or they don't like the texture?

If taste, then something like cream cheese or ganache would work.

If it is texture, it'll have to be something like jam which is totally different.

I have made a chocolate peanut butter icing for chocolate sponge cakes (melted chocolate, butter, smooth peanut butter) which tastes gorgeous and is salty enough to give a nice contrast, but the texture is somewhere between ganache and buttercream so if it is a texture issue that won't help. Also of course you'd have to make sure there were no peanut allergies amongst the guests.

Think peanuts may be a tad risky because I'd be worried of little kids eating it that may not know they have an allergy, but a good idea thanks you.

devildog

One of the fillings I use in a chocolate cake is coconut oil(solid type bought in a jar) mixed with dessicated coconut. Almost ends up tasting like a Bounty in a cake

Callie22

I'd go for chocolate ganache with some tart jam - either apricot or black cherry - just so it isn't too rich.

Lucyxx

thorsoak wrote: »

Chocolate and raspberry go together well ....how about a topping of raspberries glazed with recurrant/raspberry jelly?

My immediate thought was chocolate and raspberry too!

Something like a raspberry conserve would be lovely. I think the one I used was an Asda - whatever their premium own range is called. I really fancy cake now

kt1inamillion

Lucyxx wrote: »

My immediate thought was chocolate and raspberry too!

Something like a raspberry conserve would be lovely. I think the one I used was an Asda - whatever their premium own range is called. I really fancy cake now

I also want cake now but am REALLY trying to behave and resist :rotfl:

Soundgirlrocks

As a cake decorator, I'd avoid using a cream cheese base, I've never found it stable enough to hold sugar paste and then it will slip and slid off the cake :eek:

A chocolate ganache will over the most stable surface if you can't use a butter cream.

kt1inamillion

Soundgirlrocks wrote: »

As a cake decorator, I'd avoid using a cream cheese base, I've never found it stable enough to hold sugar paste and then it will slip and slid off the cake :eek:

A chocolate ganache will over the most stable surface if you can't use a butter cream.

Thanks for the advice. Never would of known that but after you saying and thinking about it I can understand why.

krlyr

To be honest, if I was paying for a cake and said I was happy with jam as the filling, I'd be expecting jam as the filling..

If you feel it needs a little extra for taste purposes, how about serving with a jug of ganache or a bowl of whipped cream that people can add to their plate when they take a slice?