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Your favourite cake fillings

5/5/2016

21 Comments

 
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Do you struggle to pick the perfect filling for your cakes?  Should you be using a different filling for fondant cakes?  Can you flavour ganache? This blog post will answer all these questions and I've also included my amazing vanilla cake and lemon curd filling recipe.  Happy baking xxx
My favourite fillings for naked cakes

Naked cakes are best made (and eaten) on the day.  If you are looking for the perfect afternoon tea delight try my vanilla cake recipe.
 
What you will need…
This cake is for an 8 inch (20cm) round cake tin.  I bake 2 of these and then slice and stack them so my cakes are nice and tall.
 
250g butter (at room temp or zapped in the microwave for a teeny bit to soften)
250g caster sugar
1 teaspoon vanilla extract
5 eggs
185g plain flour
60g self-raising flour
2 tablespoons milk
 
How to.,.
Grease and line your tin so that the baking paper is sitting at least 5cms over the top of the tin.  Preheat your oven to 160 degrees (convection NOT fan forced).
 
Beat the vanilla, butter and sugar until light and fluffy and pale in colour.  Add the eggs one at a time and beat well after each edition.  Fold in the flours and then add the milk.  Do not overmix – you just to ensure all the ingredients are combined.
 
Spoon the mixture into your baking tin and bake for around 1 hour and 20 minutes.  Allow to cool before adding the fillings.
 
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​Top tips for a perfectly baked vanilla cake
​

Beat your eggs, butter and vanilla until the mixture is a beautiful pale light colour.  This can take up to 10 mins on medium or high speed depending on your mixer.  If you get this step right then you will have a beautiful, light, fluffy and soft cake.
 
Gently fold through the flour and milk ingredients so that the air bubbles creating from all the mixing do not disappear leaving you with a dense dry cake.
​Fillings – lemon curd
 
What you will need…
2 eggs, plus 2 egg yolks
 3/4 cup caster sugar
 1/3 cup chilled unsalted butter
 Zest and juice of 3 lemons
Freeze dried lemon powder (optional)
Sterilized jars for storing
 
How to…
Beat whole eggs, yolks and sugar in a saucepan until smooth.  I use an electric mixer for this stage.  Add this mixture to a heavy based saucepan and simmer over a low heat. Add the butter, juice and zest and (lemon powder if using) and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd will keep in the fridge for 2-3 weeks but mine never lasts that long!
 
Use the lemon curd to spread between layers of the vanilla cake. Mix it up with buttercream and lemon curd for an even richer flavour.  
​Raspberry filling
 
What you will need…
 
1.5 cups frozen raspberries
1 tablespoon cornflour
2 tablespoons lemon juice
1⁄4 cup sugar
 
How to…
In a small sauce pan Combine all of the ingredients in a heavy based saucepan and slowly bring to a boil over medium-high heat (keep stirring until thickened).  Let cool completely before spreading onto cake.
 
Use the raspberry filling between layers of vanilla cake or mix it up with buttercream.
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​My favourite fillings for fondant cakes


When working with a fondant cake which is made in advance of the event it’s best to stick to a filling that will hold its shape and does not contain too much moisture (such as jams or fresh fruit).  Otherwise, you run the risk of spoiling the cake or it may lose its shape.
 
I prefer to use a ganache or buttercream as my basic filling and then build up the flavour.  You can grab my ganache and buttercream recipes in my free cake decorating book here.  My book also teaches you how to slice your cake into even layers too!
 
The best types of flavouring to add to ganache are oils.  I like to use LorAnn Professional Kitchen Flavouring Oils.  They come in so many flavours from coffee to pistachio!  They are inexpensive and a few drops goes a long way because they are concentrated.  You can find these flavours at your local cake decorating store.  In the Inner West you can try Essential Ingredient Rozelle or Iced Affair in Camperdown.  On the north side, I love Cake Decorating Solutions in Willoughby.
 
I absolutely love flavouring my buttercream with powdered flavouring as the flavours are so intense.  Liquids or products with moisture (such as jams or curds) may cause the buttercream to curdle and the cake to lose its shape so avoid those in fondant cakes.  My favourite flavour is freeze dried raspberry.  It is available from Essential Ingredient Rozelle or on-line. I add this to my buttercream and combine it with my signature dark chocolate mud cake recipe.  The combination of sweet and sour is incredible!





Image credits from Pinterest: Lemon Curd Dishmaps, Livforcake, Clockwork Lemon and Lemon Grove diaries
21 Comments
Debbie James
12/12/2017 03:53:59 pm

I am making a chocolate semi naked cake with buttercream icing for my grand daughters birthday any suggestions on recipe Thank tyou

Reply
Carol
13/12/2017 02:18:14 pm

Hi Debbie
I have a lovely chocolate cake recipe on my blog: http://www.deliciouslyyours.com.au/baked---your-diy-blog/category/chocolate-cake-recipe

You can also grab my buttercream recipe from my free cake decorating book: http://www.deliciouslyyours.com.au/baked---your-diy-blog/category/cake-decorating

Happy baking xxx

Reply
Felicity
18/12/2017 03:50:53 pm

Hi Carol -
I love your blog! I am making the cake for my grandma's 90th birthday. It will be dessert for 40-50pax. I plan on making a two tired cake, I am thinking one to be layered with the lemon curd & one with raspberry. I'm going to use Italian meringue buttercream on the outside (not a naked cake).
Does the vanilla cake keep well? ie. can I bake it 1-2 days prior?
Also, I was thinking that I would need to triple the recipe - two batches for the larger cakes & 1 batch for the smaller cake on top. Does that sound about right?
Thanks,
Felicity

Reply
Carol
20/12/2017 08:19:11 pm

Hi Felicity. Vanilla cake will last a day or 2 but not much more than that. I’d def triple the recipe and you should have enough batter for a 2 tier. Just be careful not to over fill the cake tins or your cakes might collapse. Happy baking xxx

Reply
Mandy Henson
16/1/2018 07:12:22 am

Hi Carol, I'm hoping you can help me. My daughter has asked me to make her wedding cake. It is a mudcake made with Valrhona Dulcey Blonde. I used butter cream as filling in the trial run but we found it too sweet. Do you have any suggestions? Thank you in advance. Mandy

Reply
Carol
16/1/2018 11:13:56 am

Hi Mandy! Try using icing sugar mixture instead of pure icing sugar for the buttercream. Icing sugar mixture has cornflour in it to keep the sugar from going hard so it might be a little less sweeter. Or you could try adding a citrus essence or powder to break through some of the sweetness. Happy baking xxx

Reply
Melissa
24/3/2018 01:48:07 pm

Hi Carol,

I'm making a red velvet semi naked cake for my friends wedding and planning on using white chocolate ganache. Should I flavour the ganache or use another filling. My first instinct was to keep it simple with red velvet cake and white chocolate ganache. I don't feel confident with buttercream.

Reply
Carol
24/3/2018 01:54:26 pm

Hi Melissa. You can buy some lovely oils or freeze dried citrus flavours that work beautifully with white choc ganache. I buy mine from the essential ingredient.

Reply
Miranda
29/3/2018 05:53:04 pm

Hi Carol, I have just found your blog while searching for info on semi naked cakes. I am a home baker, I love making cakes for my family - especially for my children on their birthdays. They love choosing the design and seeing the finished product! I normally make mudcakes or vanilla butter cakes and then turn them into art pieces! I am confident when using fondant, but the simpler the cake, the harder it seems! I have been asked to make a cake for a friend's wedding, she would like a white choc semi-naked cake with fresh flowers. I have made naked and semi naked cakes before, but the last one I made was a white choc mud cake with white choc buttercream. I had this in the fridge overnight and took it out the next morning, but as the day went on, it started to look yellow and looked like it was melting / sweating?! I don't want this to happen to the wedding cake so was wondering if you have any advice on what icing to use? Should I do white choc ganache? This also looks quite yellow? I would like it to look whiter. I have seen some people's cake with white choc ganache that looks white, how do they achieve this?? Or should I do a meringue buttercream?? I just want it to look smooth, not melt/sweat and taste great! Thanks for your advice / help! :)

Reply
Carol
29/3/2018 06:04:23 pm

Hi Miranda. I use the creative decorating brand of white food colouring. It’s perfect for buttercream and ganache and whitens it. I buy mine from essential ingredient in Rozelle. As for the sweating, buttercream and ganache will sweat when u take it out of the fridge but then it adjusts to the room temp and should be fine. Try adding a teeny bit less cream to your ganache so it’s a little more stiff - that might also help. Best of luck and happy baking xxx

Reply
Kirsty
14/6/2018 07:09:22 pm

Hi Carol,

I was just searching for a good filling in between layers of a white chocolate mud cake and came across your page. It is for my sons 1st birthday. What would you suggest to be a good filling for this cake?

Thanks

Reply
Carol
15/6/2018 08:20:14 am

Hi Kirsty
My favourite would be raspberry buttercream. It’s a perfect match for white chocolate! Make my buttercream and add raspberry powder flavouring (available from cake decorating shops or essential ingredient). Other options - dark choc ganache, vanilla or choc buttercream all work well. Happy baking xxx

Reply
Karen
8/10/2018 06:03:44 pm

Hi Carol, you mentioned that you like to add the freeze dried raspberry powder to your buttercream for your dark chocolate mud cake recipe. I'm doing a dark chocolate mud cake for a wedding and had thought about chocolate ganache filling, however this sounds like it wont be quite so rich! I will be ordering the raspberry online, so an you give me an idea though of how much you use in the buttercream? Thanks so much.

Reply
Carol
9/10/2018 04:14:05 am

Hi Karen. I’d start with a tablespoon. Have a taste and then add more if you like. It’s all about personal taste :). Happy baking xxx

Reply
Kerry
28/1/2019 09:26:32 pm

Hi just after the best filling for a chocolate semi naked mud cake for a wedding? The outside will be white so you think buttercream will be best for this? Thankyou

Reply
Carol
28/1/2019 09:27:48 pm

Hi Kerry. Buttercream is perfect! xxx

Reply
Kerry
28/1/2019 09:58:33 pm

Great thankyou and also would you recommend a chocolate butter cream for the filling or just use the white buttercream that I plan on using for the naked outside

Amanda Butler
7/11/2019 06:19:49 pm

Good morning, I am making my own wedding cake and to say I'm a little nervous is an understatement! I am doing a 3 tier fondant covered cake with multiple coloured layers in each tier and have alternate layers with jam and lemon curd. My first attempt was reasonably successful as I placed a "rope" of icing around each layer to stop the jam and lemon curd leaking out. I just wondered if there is any other way of doing this to stop it leaking? Also how far in advance is it best to make and decorate a standard sponge? Thanks Amanda

Reply
Carol
7/11/2019 06:52:40 pm

Hi Amanda! Congratulations!!! I can suggest making some white choc ganache and piping that as an outer circle and then filling with jam. The ganache sets hard and acts as a protective layer and should stop jam leaking. All the best and happy baking. You got this! 😘

Reply
Angela
21/12/2019 03:27:41 pm

HI, I am making a dark chocolate mud cake, needs to have raspberry flavour & pieces through cake. Should I use both raspberry flavouring & freeze dried raspberries through cake, if so what quanitities? Then also thinking to add something to buttercream layers. Note cake is for a male.
Thanks Angela

Reply
Carol
21/12/2019 07:33:25 pm

Hi Angela. I use raspberry powder for flavouring. You can use it in the cake batter together with freeze dried raspberry pieces. A few tablespoons won’t change the recipe. I’d then keep the buttercream as vanilla or choc as the raspberry flavouring will change the colour of the buttercream to pink - which is fine if you want pink icing. Happy baking xxx

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    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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