Cakes are no less than an enjoyable food to delight in, spongy, layered with a delicious fluffy layer of buttercream, and drizzled with some seasonal fruits or chips. So, what do you think helps to make such an enticing cake? Is the bread spongy? Or about the various cake fillings? Yeah, it’s the filling that makes a cake more attractive to us than anything else. Let us see the different types of cake fillings below:
- Buttercream of America
Since it is simple to prepare and needs only two ingredients, i.e. butter and some icing sugar, this is the most used cake filling worldwide. This filling can be prepared by simply putting these ingredients into a bowl and whipping them until they become fluffy.
- Buttercream Swiss Meringue
The Swiss Meringue Buttercream is another member of the Buttercream Family. This is somewhat similar to the Italian, the dissimilarity in this one is that at the time of preparation of the Meringue, a double boiler bowl is used rather than a mixer stand to allow the egg-whites to be cooked. Sugar is also substituted with icing sugar as we are already producing the Meringue using the double boiler.
- Filling with Custard
A smooth, creamy type of filling identical to pudding is a custard filling. A cooked filling including cornstarch, flour, and egg yolks is the custard. To avoid overheating, any filling containing cornstarch or flour must be brought to a boil steadily and then boiled to thicken to its fullest for at least a minute. It will thin out when it cools if it is not boiled well enough. With several distinct components, it can be flavored, but vanilla, lemon, and chocolate are the most prominent. To avoid a film from developing when it’s cooling, the surface of the custard should be covered with plastic wrap or wax paper. The custard filling can be kept for up to 3 days in the refrigerator, but it is best used on the day it is made.
To apply a basic fruit-flavored filling to a cake, jelly, jam, or preserves may be used. Without any extra work, you can add flavor to the cake. While using jelly filling on a layer cake, use piping of frosting around the edge of the layer to keep the jelly, jam, or preserves constrained, and then select your favorite flavor and spread it on the layer within the piped frosting.
- Cream Whipped
A soft fluffy filling with a gentle taste is created by a filling using whipped cream. Whipped creams are often stabilized to help them hold up better by using gelatin. A cake must be kept in the fridge and served the same day it is prepared, with whipped cream filling.
Several fruits can be prepared into a filling for cakes which will give an extremely special flavor to the cake. Strawberries, blueberries, raspberries, peaches, apricots, and rhubarb are some of the traditional fruits used. A frosting pipe is placed on top of the layer around the outer edge of the cake while using fruit fillings to serve as a barrier to hold the filling between the layers. Fresh fruit can be placed between the layers as well, but it must only be incorporated within a few hours of eating this form of cake. Although when kept in the fridge, the fruit continues to ripen and its juices will start soaking into the cake. It can be kept at room temperature for up to 2 days if the cake has a prepared fruit filling that does not contain eggs.
The filling between layers also uses the same frosting used to frost the cakes. This is a perfect approach to add moisture and flavor to the cake. Buttercream, boiled cheese, cream cheese, whipped cream, and ganache are a few of the popular frosting styles that are also used as fillings. As per the form of frosting being used, cakes with frosting fillings should be kept.