When using cake fillings, the type of cake filling will determine whether or not the layer of the cake remain in place. Cake fillings can provide stability to the cake and add flavor to the cake. Therefore, when choosing cake fillings for a cake, it is important to ensure that the cake filling are stable and features the same flavor as the cake.
One of the most common type of cake filling is buttercream. You choose this type of cake filling because buttercream is easy to spread and hold well in the layers of the cake. Buttercream is also soft at room temperature for several day, making it a popular choice for cakes that need to be prepared in advance or transported.
How to Choose a Cake Filling
Vanilla buttercream is often used in cakes because it complements other flavors good. Chocolate ganache is another type of cake filling that is stable. This type of cake filling features a more richer taste then buttercream.
Both buttercream and chocolate ganache are stable fillings and dont need to be refrigerated. Fruit fillings is different from buttercream. Most fruit fillings are more acidic and contain more moisture.
Cooked fruit curd will feature a firm curd when chilled but will not soak into the cake layers. Jams and curds contain fruit fillings that will remain in place on the cake, such as strawberry jam and lemon curd. Fruit fillings that are thin, such as raspberry coulis, may soak into the cake layer.
Fruit fillings need to be matched to the texture of the cake. Dense cakes can feature wet fruit fillings, while light cakes requires a thicker type of fruit filling. Specialty cake fillings include coconut cream, mascarpone, and nut butters.
These types of cake fillings feature different textures than the cake. However, they are less stable than fillings like buttercream. Most specialty cake fillings need to be refrigerated.
However, not all specialty cake fillings requires refrigeration. For example, peanut butter cake fillings do not require refrigeration, but mango mousse cake fillings need to be used on the same day that they are prepared. The amount of cake filling used for the cake is important.
Using too little cake filling will produce a cake that has a dry flavor. Using too much cake filling will cause the cake filling to drip out of the sides of the cake, causing the cake to become unstable. Buttercream contains a higher amount of volume than chocolate ganache because buttercream is light and airy.
Jam and curd fillings contain less volume because they have an intense flavor. The flavor of the cake and the flavor of the cake filling should work well together. Chocolate cake can have a raspberry filling because the tartness of the raspberry pairs well with the richness of the chocolate cake.
Vanilla cake can feature lemon curd well because the flavors contrast for balance. Carrot cake and cream cheese contain flavoring element that are compatible with each other. These flavor pairings work well on the cake because each feature different flavor that contrast one another.
Temperature control are necessary in the preparation of cake fillings. Curds have to be heated before use and will also have to be completely cooled before use. Cream based cake fillings have to be chilled before use so that they will not soak into the cake layers.
If the cake filling is too warm, it may soak into the cakes. The chocolate ganache recipe features a specific ratio of ingredients. Using too much chocolate to cream will make the ganache firm.
Using too much cream will allow the ganache to remain in a pourable state. By understanding these ratio of ingredients in chocolate ganache, a baker can produce a filling with the consistency they want.