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Kathleen’s Famous Truffle Dessert Class DVD – How to make Simply Gourmet Cakes with AMAZING TIPS!

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Visit the following link – Make The Best Tasting Cakes

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.

Fillings