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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.