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filling
Hello madeitwithlove, I’ve made the ganache and Paul’s chocolate cake but, I think its to rich for my taste..I see on your answers to questions that you use ganache all the time ? I total agree that ganache is much much better then butter cream so I was wondering what you use say for a vanilla cake. Hope you can make sense of what I’m saying. I love this site. Kathx
Hello madeitwithlove, I’ve made the ganache and Paul’s chocolate cake but, I think its to rich for my taste..I see on your answers to questions that you use ganache all the time ? I total agree that ganache is much much better then butter cream so I was wondering what you use say for a vanilla cake. Hope you can make sense of what I’m saying. I love this site. Kathx
Hello Kath
I agree it can be very rich. We love Paul’s cake without any filling, just a dollop of creme fraiche. For vanilla cake I use different fillings, some times white chocolate ganache with any citrus preserve like home made lemon or lime curd, white chocolate butter cream with raspberry preserve, white ganache using vanilla infused cream. Anything you like really as long as it’s got a fresh taste. I’m not fan of butter cream but I do love the meringue based ones like Italian meringue BC, Swiss and French. I only use them as fillings, they’re not very good for crumb coating because they don’t crust like normal BC. Other flavours include rose to give a Turkish delight taste, orange water, pistachio, hazelnut praline (easy to make at home tastes yum). Passion fruit, kiwi, mango, the list goes on and on Kath. The cake decorating company has some lovely new food flavours, I bought pinacolada and it really is gorgeous. Here’s the link http://www.thecakedecoratingcompany.co.uk/catalog/index.php?cPath=415_643. This is an easier way to have some lovely flavours, particularly if you’re pushed for time, sometimes it can be a faff doing home made ones. If you want to make fruity fillings, always boil the fruit up with some sugar and use the reduction, avoid fresh fruits unless the cake is being eaten on the day of filling and decorating because they mould very quickly even when refrigerated. I made that mistake with strawberries! Hope some of this helps. x I love this site too.
Thank you madeitwithlove , You have given me loads of info thank you…. I to like italian meringue but like you said only for fillings what would you cover the cake with if you used that filling? I’ve just been on the site you suggested I think I’ll try the one you said it’s the powdered type? I have been buying all sorts since i joined the site haha … Thanks again for your quick response.Kath.x
I still use ganache to cover the cake. I don’t always use fondant icing as a lot of the people I make cakes for don’t like it. I also make a pouring ganache which is different to the type we use under fondant as it doesn’t set quite as hard and leaves a lovely shine. The new food flavours which I like are the powered ones. They’re a bit expensive but worth it. I use a teaspoon full even though the instructions say half a teaspoon, it gives a more intense flavour, especially with white ganache which can get sickly on it’s own. I’ve been with the cake decorating company right from the very start so over the past two years I’ve also spent loads of money with them. When they first started we all knew one another on first name terms and they’d bring new products for us from the States as we needed them. They’ve got very big now, I think for products they’re one of the best sites and still in the forefront when it comes to new trends in cake baking and decorating, also in chocolate works.
I hope you’ll enjoy the flavours, good luck with your creations, don’t be afraid to experiment. x
