Posted by mkitty_Mi
Canned fillings stay soft. This is a firmer filling designed for cakes (recipe from a cornstarch box). It gets quite firm if chilled.
Lemon Cake Filling
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3/4 cups water
1 egg or 2 egg yolks beaten
1 1/2 teaspoon lemon rind
1/4 cup lemon juice
1 tablespoon butter
Combine sugar, cornstarch, salt in top of double boiler. Gradually stir in water. Cover and cook over boiling water, stirring occasionally, 10 to 15 minutes until thick and steamy. Blend a little of hot mixture into beaten eggs. Stir egg back into hot mix and cook 2 minutes longer over double boiler, stirring constantly. Remove from heat. Add lemon rind, lemon juice, and butter. Makes 1 cup to fill one 8 or 9 inch cake. (I never bother with the double boiler for this, you just have to be careful while cooking)
Bavarian Raspberry Cream Filling
Posted by Cittie
1 Tablespoon unflavored gelatin
1/4 teaspoon salt
1/4 teaspoon almond extract
2 Tablespoon cold water
1/4 cup sugar
1 pint puree Raspberry's
1 1/2 cup milk
1/4 teaspoon vanilla
Sprinkle gelatin over cold water to soften. Heat milk to simmering. Stir in salt and two tablespoon sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract puree raspberry's. Chill until slightly thickened.
Posted by Cali
Raspberry Filling
Equal parts of homemade white decorator buttercreme & seedless raspberry jam (we use Knott's brand). Taste & add more jam if needed to get flavor you like.
Strawberry Filling
Posted by bebeblues
2 cups hulled strawberries
1/2 cup sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup whipping cream
Crush strawberries; add sugar and let stand.
Soften gelatin in cold water; add boiling water and stir until gelatin is dissolved.
Stir gelatin into strawberries and allow to cool. Whip cream until stiff. When mixture is the consistency of heavy syrup, fold whipped cream into mixture. Allow to set. Fills two 8" layers.
Yield: 2 1/4 cups.
Lady Baltimore Filling
1 1/2 c. sugar
3/4 c. water
4 egg yolks
1 tsp. vanilla
Pinch salt
1/4 c. orange juice
3/4 c. chopped raisins
3/4 c. chopped pecans
Boil sugar and water until it spins a thread. Pour over beaten egg yolks. Beat until it begins to thicken. Add nuts, raisins, orange juice, salt and vanilla. Continue to stir until thick enough to spread between the layers.
Posted by Lady_Creole
The last wedding cake I made had a Grand Marnier filling. I combined homemade orange marmalade, a tiny bit of nutmeg, butter, and Grand Marnier. I melted this mixture gently over very low heat, stirring. cool to room temperature and spread between cake layers. I used a buttercream icing for it.