Fillings for Cakes

• When making your own fillings from scratch, make sure it will be stable to sit for a long period of time and will not be too thin for a filling in a cake. Homemade fillings have no preservatives and spoil much quicker
•  I recommend using a non-­dairy product to make a little firmer cake safe mousse.
• There are several types of cake fillings you can use without worrying about them spoilage such as jams, preserves, canned pie fillings and specialty cake fillings can be found at a bakery supply stores.

Chocolate Mousse Filling

Whip 1 Quart Pastry Pride (Restaurant or Bakery Supplier), until medium to stiff peaks form; do not over mix or it will become to thick. (Do not attempt recipe unless you have large upright mixer, otherwise mix only half recipe.)

Add the following ingredients;

• Chocolate Fudge Ice Cream Topping, ganache or dry instant chocolate pudding mix, until flavor is reached
• Mix in 6 ounces or more Semi-Sweet Chocolate Chips that are ground into fine pieces (use metal blade in a Food Processor) or miniature chocolate chips.
• Liquor or flavoring of your choice; vanilla, rum, chocolate liquors to taste

Chocolate Almond Mocha Filling

Whip 1 Quart Pastry Pride (found at Smart & Final), until medium to stiff peaks form.until medium to stiff peaks form; do not over mix or it will become to thick. (Do not attempt recipe unless you have large upright mixer, otherwise mix only half recipe.)

Add the following ingredients;

• ½ cup Dark or Milk Chocolate Ganache
• ¼ to ½ cup Suisse Mocha Instant Coffee Beverage Mix
• 6 ounces or more, toasted slivered almonds
• Liquor or flavoring of your choice; vanilla, rum, chocolate liquors to taste

Note:  Above recipes can be kept in refrigerator up to two weeks or can be frozen and later defrosted in refrigerator before using.