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16 May 21, 02:21 PM |
#1
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Imagineer
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Cake filling?
Sorry if I am not using the correct terminology 🙈
It’s getting close to when I bake my very first cake 🎂 which is for my daughter’s 18th I am confident in the decoration because I am basically going to throw all her favourite chocolates onto it. The cake is going to be a chocolate cake and I plan to do three layers. So its one big cake rather than a tiered cake. But what do I put in between each layer? Its can’t be jam because my youngest is allergic to jam but I don’t think jam is right for a chocolate cake anyway. I need something easy but tasty 😜 |
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16 May 21, 02:34 PM |
#2
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Imagineer
Join Date: Sep 08
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If you want easy what about a tub of Betty crocker chocolate fudge icing?
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Calabay Parc Nov 08 Crowne Plaza New York 2009 Orange Tree Nov 2010 DLP Aug 2011 |
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16 May 21, 02:38 PM |
#3
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Thread Starter
Imagineer
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16 May 21, 02:38 PM |
#4
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VIP Dibber
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My eldest daughter has just started her own little cake business and we are always been sent over new bakes !
She does use a lot of different flavour butter creams when customers ask for no jam fillings . Maybe you could try a dark fruit butter cream like raspberry/ cherry to compliment the chocolate sponge ? |
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16 May 21, 02:41 PM |
#5
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Proud to wear my Ears
Join Date: Apr 18
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I'd make a whipped chocolate ganache - mix together equal amounts of double cream and melted dark chocolate, chill it in the fridge and then whisk it to make it like a fluffy buttercream. Its really easy to make and lighter than buttercream.
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16 May 21, 03:11 PM |
#6
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Imagineer
Join Date: Sep 08
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Calabay Parc Nov 08 Crowne Plaza New York 2009 Orange Tree Nov 2010 DLP Aug 2011 |
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16 May 21, 05:02 PM |
#7
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Thread Starter
Imagineer
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16 May 21, 05:03 PM |
#8
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Thread Starter
Imagineer
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16 May 21, 05:22 PM |
#9
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Imagineer
Join Date: Mar 12
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Lotus Biscoff spread - it's amazing as a cake filling.
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16 May 21, 05:52 PM |
#10
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Imagineer
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The Betty Crocker choc fudge is delicious!
If you get it it, remember to beat it first to soften it and make it easier to spread. I just use a rigid knife or fork of some kind and beat it right in the container it comes in. When spreading it on your cake, having a glass of hot water nearby to keep dipping your knife in (damp, not dripping) is helpful, too. It stops the frosting sticking to the knife. BTW, I have an angled palette knife, which is so useful. Something like this, (not for the beating, just for the spreading and smoothing!) bakedin/products/angle...tte-knife-20cm If you want to put the fudge frosting on top, but have something lighter in the layers, you could do a lighter buttercream Something like this looks good and the site gives lots of tips. Don't worry if it makes it sound a bit more complicated than it is - don't be fooled, it's straightforward really. But tips can sometimes help. Just pick what works for you. bakingbutterlylove/simpl...not-too-sweet/
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