CAKE FILLING RECIPES

Need great ideas for cake filling?

A good Cake Filling is magic. It's just a 'flick of the wrist'! Take your cakes from good to truly memorable with just a few swipes of your spatula. Think of it like accessorizing an outfit - you start with good basics and add accents to make it something really special.There's really only three basic Cake Filling recipes you need, with tons od great variations listed under each:

Buttercream

Buttercream is basically a light, creamy frosting made from softened butter or vegetable shortening, powdered confectioners sugar and flavorings.

If you've only ever had commercial buttercream on a sheet cake from your local supermarket then you're in for a treat:

Ingredients For Buttercream Filling

1 pound bag of powdered sugar
1/2 cup milk
1/8 to 1/4 teaspoon salt
1/2 teaspoon Vanilla
2 sticks butter, cut into ½ inch slices
1/2 cup shortening

using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla and milk at low speed until smooth.

add butter, one slice at a time, until incorporated

add shortening and whip at highest speed 10-12 minutes, until almost doubled in volume

Buttercream Filling gets a makeover:

 Banana Cream Pie Buttercream Filling

To the basic recipe, you add :

1 package Banana instant pudding mix added with the powdered sugar
Choc Chip Mocha Buttercream Filling

To the basic recipe, you add :

    * 1 cup chocolate chips, crumbled in food processor
    * 2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water

Choc Chip Buttercream

To the basic recipe, you add :

1 cup chocolate chips, crumbled in the food processor

Chocolate Fudge Buttercream Filling

To the basic recipe, you add :

    * 7 ounces (1/2 can) sweetened condensed milk
    * pinch of salt
    * 3/4 teaspoon pure vanilla extract
    * 1 1/2 cups semi-sweet chocolate chips

    * mix the chocolate chips, condensed milk and salt together in a microwave-safe bowl.
    * heat on high for 1 minute intervals, stirring after each, until chocolate is melted.
    * cool to room temperature before folding into buttercream then chill until completely cooled before use.

Cook's Note: when chilled, the fudge may be too thick to spread. Just stir for a minute or two until you reach a spreadable consistency.

Chocolate Hazelnut Buttercream

To the basic recipe, you add :

3/4 cup Nutella spread (or other chocolate hazelnut spread)

Cinnamon Swirl Buttercream Filling

To the basic recipe, you add :

1 tablespoon of ground cinnamon

Coconut Lime Mousse

This is amazing with Banana Cake!

To the basic recipe, you add :

    * 1/2 cup coconut milk in place of the milk
    * 1/2 cup shredded coconut
    * 1/2 cup Lime Curd

to make Lime Curd:

    * 1/3 cup granulated sugar
    *
    * 1 egg
    * 1/3 cup key lime juice (available at good supermarkets)
    * zest of 3 limes
    * 2 tablespoons plus 2 teaspoons butter, melted

    * In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
    * Stir in lime juice, zest and butter.
    * Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
    * Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.

Cookies & Cream Filling

To the basic recipe, you add:

1 cup Oreo cookie crumbs, or more to taste

Eggnog Crème

This filling is fabulous with White Chai Tea Cake

To the basic recipe, you add:

    * 1/2 cup Eggnog in place of the milk.
    * 1 1/2 teaspoons ground cinnamon
    * 1/2 teaspoon freshly grated nutmeg

Espresso Buttercream

To the basic recipe, you add :

2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water.

Extra Rich Chocolate Buttercream

To basic recipe, you add :

Half a recipe of Whipped Chocolate Ganache

Gingernut Crunch Filling

To the basic recipe, you add :

    * 1 tablespoon freshly grated Ginger
    * 1 1/2 teaspoons ground Ginger
    * 1 cup Ginger Snap cookie crumbs, or more to taste

Key Lime Pie Filling

To the basic recipe, you add :

    * 3/4 to 1 cup Lime Curd (to taste)

to make Lime Curd:

    * 1/3 cup granulated sugar
    * 1 egg
    * 1/3 cup key lime juice (available at good supermarkets)
    * zest of 3 limes
    * 2 tablespoons plus 2 teaspoons butter, melted

    * In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
    * Stir in lime juice, zest and butter.
    * Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
    * Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.

Lemon Mint Buttercream

To the basic recipe, you add :

    * Zest of 2 lemons
    * Juice of 1 lemon
    * 1/8 to 1/4 teaspoon pure mint extract
    * a few drops lemon oil or pure lemon extract

    * Add all ingredients right after butter in basic recipe.

Orange Dream Buttercream

To the basic recipe, you add :

    * 3/4 to 1 cup Orange curd (to taste)

to make Orange Curd:

    * 1/3 cup granulated sugar
    * 1 egg
    * 1/3 cup fresh orange juice
    * zest of 1 orange
    * 2 tablespoons plus 2 teaspoons butter, melted

    * In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
    * Stir in orange juice, zest and butter.
    * Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
    * Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.

Mint Choc Chip

To the basic recipe, you add :

    * 1/8 to 1/4 teaspoon pure Mint extract, added with the mixer running
    * 3/4 cup chocolate chips, crumbled in food processor

Vanilla Choc Chip

To the basic recipe, you add :

    * One package vanilla instant pudding mix
    * 3/4 cup chocolate chips, crumbled in food processor

Whipped Lemon Mousse

To the basic recipe, you add :

    * 3/4 cup Lemon Curd

to make Lemon Curd:

    * 1/3 cup granulated sugar
    * 1 egg
    * 1/3 cup fresh lemon juice
    * zest of 1 lemon
    * 2 tablespoons plus 2 teaspoons butter, melted

    * In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
    * Stir in lemon juice, zest and butter.
    * Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
    * Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.