Wedding cake fillings

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Wedding cake filling can make the difference between a good cake and a spectacular one. While frosting is used frequently, it has become popular to place special fillings within the various layers. If you are making your own filling then see some of specialty recipes below that you may want to try.

LEMON FILLING

2 1/4 Cups granulated sugar

6 heaping tbs. of cornstarch

3 slightly beaten egg yolks.

dash of salt

2 1/4 Cups of water

9 tbs. of lemon juice

3 teas. of grated lemon peel

3 tbs of butter

Directions: Mix sugar, water, lemon juice, cornstarch, salt, and egg yolk. Cook this over low heat until thick, constantly stirring. Remove from heat and add lemon peel and butter. Cool before spreading between cake layers.

Fig Cake Filling

1 lb. of figs - Finely chop or grind

1 Cup Water

4 tbs sugar

2 tbs lemon juice

Directions: Cook over medium heat until thickened. Stir occasionally. Cool before spreading between layers of cake.

Italian Cream FILLING

1 - (8 oz.) package of cream cheese

6 - tbs butter (or one stick)

1 teas. vanilla

1 box of confectioner's sugar

Directions: Combine cream cheese and butter with mixer. Gradually add powered sugar and vanilla. Beat until creamy and smooth. Spread between cake layers.

Chocolate Ganache

1 - 8 oz. semisweet or bittersweet chocolate - finely chopped 3/4 cup heavy whipping cream 2 tbs unsalted butter 1 tbs cognac or brandy (this is optional)
Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

1 - 8 oz. semisweet or bittersweet chocolate - finely chopped

3/4 cup heavy whipping cream

2 tbs unsalted butter

1 tbs cognac or brandy (this is optional)

Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

Tips to cover a cake or a torte -

Brush any loose crumbs from the cake and place it on a wire rack. Put the wire rack on a baking sheet, to catch drips. Using a cake spatula, cover the sides and top of the cake with out 2 tablespoons of ganache. This is what we call a crumb coat, just as we do with regular frosting. If you have any air bubbles or crumbs in the ganache, you can reduce this by pouring through a strainer. Refrigerate the cake for about 5 minutes to set. To cover the cake, now pour the remaining ganache on to the center of the cake. Spread quickly with a spatula, using large strokes to push the ganache over the sides of the cake and get an even coating. If you find any bare spots on the sides cover with leftover ganache.

Wedding cake recipes that will go well with above fillings