Filling Recipes
My Best Filling Recipes Here is where all my best filling recipes are. You can fill the layers of a cake with just about anything imaginable. I have chosen these recipes based on ease of making them yourself.Yes, I've used store-bought pie fillings, puddings and other items to fill cakes with, and will continue to do so. But, there are cake recipes out there that call for certain fillings... Those are the types listed here, with the simplest recipes I could come up with. As I have said before, I believe in mix and match. That is the reason most of the fillings are listed together here, instead of with their respective main recipes. My father used to be able to eat an entire cake in one sitting. His brother, who suffered from Down's Syndrome used to order a cake from my mother for each birthday. 40 some odd years - and he never asked for the same cake and filling twice! With demanding sweets eaters like that in the family - we just had to come up with some interesting combinations and wonderful new flavors! The following filling recipes are my mother's creations, born out of her desire to satisfy the most discriminating of tastes. I hope your family enjoys them as much as our's has!
Butter Cream Filling
Cream butter and sugar together in mixer until smooth and fluffy. Ad liquid and extract, and beat until mixture spreads easily. Folding in chopped nuts, mini-chips, or coconut flakes will add another dimension of flavor and "WOW!" to this most wonderful of filling recipes as well! Just remember to fold them in gently so that the filling doesn't begin to separate.
Heat milk in a double boiler. Melt half of the sugar in a heavy skillet, then add the hot milk gradually, stirring constantly. Mix the remaining sugar with flour and stir into the mixture in the skillet. Cook until the mixture begins to thicken. Pour very slowly, stirring constantly again, onto the egg yolk. Add vanilla and stir until spreadable.
Mix the sugar, cornstarch and chocolate then stir in the milk. Heat in a double boiler until thick, stirring constantly to avoid scorching and burning. When cool, add vanilla to taste.
Chop the chocolate squares into tiny pieces. Place butter, cream and syrup in a sauce-pan and bring to a boil.
Remove pan from heat, pour in the extract and add the chocolate pieces, and set aside for about 5 minutes.Then, stir constantly and briskly until mixture is smooth. Make this before preparing the cake it will fill - and store in the refrigerator. Immediately before use, whisk to lighten and add a bit of air to the filling.
Heat the milk in a double boiler. Mix together the dry ingredients, and gradually stir into the warmed milk. Return all to the boiler, and cook about 10 minutes, sritting constantly to avoid scorching. Cool, then add vanilla. Cream the butter, and add the custard gradually to the butter. Stir until smooth. Variations: Using half-and-half in place of the milk, and adding 2 slightly beaten eggs at the beginning creates a creamier custard filling. Add 1 teaspoon orange zest, ¼ cup orange juice and ½ teaspoon lemon juice for citrus filling. The zest of 2 lemons, ¼ cup lemon juice and 1 cup of sugar to replace the orange just above, and you've got a terrific, lemon custard filling!
Whip the cream until stiff. fold in the sugar, egg white, and mashed fruit. Yup - that's it!! Super simple, super easy and super fast - just the sort of filling recipes needed for the holiday rush!
Mix the eggs and sugar, then whisk in the milk. Cook in a double boiler, stirring constantly, until thick. Cool, add vanilla or rum and the nuts. Mix well.
This is one of the filling recipes that can be used just about anywhere. It is fast, easy and delicious - and it will make a wonderful addition to just about any creation! It goes well with just about any frosting, as well, so there is no need to worry about blending flavors.
1 cup heavy cream Beat cream in the mixer until it begins to thicken. Add the sugar and then vanilla. Beat until cream holds its shape when the beater is raised. An interesting variation would be to crush some nut brittle in a blender or food processor, and add this to the frosting instead of the sugar.
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