Explore The Sweet World Of Wedding Cake Fillings

Wedding cake fillings are an important part of the wedding cake planning process. The right filling can enhance the flavour of the cake and create a delightful surprise for guests. From fruity jams to rich buttercreams, the options are endless. Wedding cake fillings can be tailored to the couple's preferences, the season, and the wedding theme. For instance, a summer wedding might call for a light and fruity filling, while a winter wedding could feature a rich and decadent option. Ultimately, the choice of filling depends on the couple's tastes, with some opting for classic choices like vanilla buttercream, and others going for unique combinations like Earl Grey and lavender.

Characteristics and Values of Wedding Cake Fillings

Fruit fillings

Fresh fruit fillings are a great way to add flavour to your wedding cake. They can be cooked down and made into a type of jam or jelly, puréed and added to buttercream, or simply cut up and mixed with whipped cream.

You can use pretty much any fruit, berry or combination for your filling. You can also use fresh or frozen fruit. If you're using a fruit with a thick skin, like peaches, you may want to peel it first and then chop it into small pieces.

Here's a simple recipe for a fresh fruit filling:

Ingredients:

• 4 cups of fresh seasonal fruit of your choice
• 4 tablespoons of corn starch
• 2 tablespoons of lemon juice

Method:

• Wash and prep your fruit.
• Combine all your ingredients in a saucepan.
• Bring the ingredients to a boil. The fruit will start to soften and turn to mush. You can use a potato masher to help the fruit crush.
• Let the sauce boil for a couple of minutes until it reaches a thick, jam-like texture.
• If you prefer your fruit filling without seeds or clumps, strain it through a fine strainer.

This recipe makes about 3 cups of fresh fruit filling, which is enough for a three-layered cake. You can store any leftover filling in an airtight container in the freezer for a few months or in the fridge for up to two weeks.

Buttercream fillings

Buttercream is a classic choice for wedding cakes, and for good reason. It's incredibly versatile and can be tailored to fit any style, aesthetic, and wedding-day theme. It's also a crowd-pleaser, with a traditional, old-fashioned taste.

Buttercream is created by combining butter, powdered sugar, and milk or sometimes heavy cream. The butter can occasionally be swapped for shortening, and some recipes include a hint of vanilla. Cocoa powder, peanut butter, liquor, and lemon juice can all be used to flavour buttercream, and food colouring can be added to change its colour.

Italian and Swiss meringue buttercream have become two popular options for wedding cake designs. These alternatives are made with egg whites, sugar, butter, and water and are less sweet than the original version. However, they may not hold up as well for long periods, especially in warm temperatures.

When it comes to decorating a wedding cake with buttercream, the possibilities are endless. Buttercream can be smoothed, textured, striped, swirled, or piped. Fresh flowers, hand-piped details, fresh fruit, sprinkles, and colourful icing are some of the most popular ways to decorate buttercream cakes.

• A simple, smooth buttercream cake with a few flowers added for decoration.
• A cake with delicate, trailing vines that stand out against the white buttercream frosting.
• A textured buttercream cake with white flowers for a monochromatic finish.
• A semi-naked cake with light frosting, which leaves the cake partially visible for a rustic look.
• A chocolate buttercream cake with flawless stripes and meticulous piping on top.
• A cake with Swiss dots and fresh flowers, a classic combination.
• A monogrammed cake with the couple's initials or last initial piped on top.
• A hand-piped buttercream cake with bright flowers and vertical piping that stand out.
• A simple one-tier buttercream cake decorated with sliced fruit, such as a pear or pomegranate, for a seasonal touch.

Pudding, pastry cream and custard fillings

Pudding, pastry cream, and custard fillings are a great choice if you want something light and sweet. These fillings are made with eggs, milk, and sugar, and can be used in a variety of desserts, including layered trifles, tarts, and cakes.

Vanilla custard, also known as pastry cream or crème pâtissière in French, is a luxurious treat when hidden between two layers of cake. It is thick, creamy, and sweet, with a melt-in-your-mouth texture. To make it, you'll need eggs, milk, sugar, and sometimes whipping cream and vanilla. The key to a perfect pastry cream is tempering the eggs, which means heating them slowly so they don't curdle. You'll also want to cook the mixture slowly over low heat to avoid curdling or scrambling the eggs. This filling is best made a day ahead and chilled before using, and it can be paired with a variety of cakes, from vanilla to chocolate to fruit-flavored.

If you're looking for a quick and easy pudding filling, you can make a shortcut Bavarian cream-style filling with just three ingredients: heavy whipping cream, instant pudding, and milk. Simply beat the cold whipping cream and instant pudding until stiff, then add milk a tablespoon at a time until you reach your desired consistency. This filling is stable and won't smoosh out between cake layers.

For a traditional pudding filling, you can make a vanilla pudding cake filling, which is perfect for eclairs, cream puffs, and donuts, in addition to cakes. This filling is thick and stable and can be made with just a few simple ingredients.

Pastry cream is very similar to custard, but it usually has more sugar, less starch, and no whipping cream. It is often used in fruit tarts, donuts, custard desserts, and cake fillings. To make pastry cream, you'll need milk, sugar, eggs, cornstarch, and vanilla extract. The key to making perfect pastry cream is also tempering the eggs to avoid curdling. You'll slowly add a small amount of hot milk to the beaten eggs while whisking continuously. This pastry cream can be stored in the refrigerator for up to 3 days and used as a filling for cakes with a shelf life of no more than 2 days.

Cream cheese fillings

Cream cheese is a popular choice for wedding cake fillings, as it is rich and goes well with big flavours like red velvet, spice, strawberry, or chocolate. It can be used as a buttercream, a mousse-type filling, or a cheesecake filling.

Cream cheese buttercream is a good option for those who want a strong cream cheese flavour. This can be made by mixing together butter, cream cheese, and confectioners' sugar. The cream cheese and butter should be softened first, and then mixed together until smooth. Sugar and milk are then added, and the mixture is beaten until smooth. This filling can be made stiffer by adding more sugar.

For a cream cheese mousse-type filling, a simple recipe involves beating cream cheese until smooth, adding sugar and vanilla, and then beating in cream. This filling can be used immediately or refrigerated until needed.

A cheesecake filling can be made by mixing together cream cheese and vanilla buttercream frosting. The cream cheese is first processed until smooth, and then the buttercream frosting is added. The mixture is then processed again until smooth. This filling is quite soft initially, so it is perfect for spreading over layers. Once chilled, it becomes firm and stable.

Chocolate mousse fillings

Chocolate mousse is a popular choice for wedding cake fillings. It is creamy and rich, with a light and airy texture and an intense chocolate flavour. It is essentially whipped cream folded into melted chocolate. The chocolate stabilises the cream and gives it a rich chocolate flavour.

Ingredients:

• 1 cup of good-quality dark chocolate chips (or 6 oz of chopped dark chocolate)
• 1/2 cup of warm water
• 1/2 cup of unsweetened cocoa powder
• 2 cups of heavy cream or heavy whipping cream, cold
• 1/4 cup of powdered sugar
• 2 tsp of vanilla extract
• A pinch of fine salt

Method:

• Melt the chocolate chips by placing them in a medium-sized, heat-proof bowl. Heat in 20-30-second increments in the microwave, stirring after each increment until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler.
• In a small bowl, whisk together the warm water, cocoa powder, and instant espresso (optional). Pour this mixture into the melted chocolate and whisk until smooth. The mixture should be somewhat thick. Set aside.
• In a large bowl or the bowl of a stand mixer, add the heavy cream, powdered sugar, vanilla extract, and salt. Mix on medium-high speed until the whipped cream starts to thicken and form soft peaks.
• Gently fold the chocolate mixture into the whipped cream using a rubber spatula. Be careful not to over-mix, as this can cause the mousse to deflate and lose its structure.
• Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days before using it to fill your cake.

This chocolate mousse cake filling is perfect for chocolate lovers and can be customised with milk, dark, or semi-sweet chocolate. It has a fluffy, delicious, and perfectly sweet texture, making it an excellent choice for wedding cakes.

Frequently asked questions