Jump to content
Forums offline 11pm CDT tonight, 3/23/2019 Read more... ×
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
jgarner53

Wedding Cake fillings

Recommended Posts

I'm doing a very good friend's wedding cake. It's just going to be them and my husband and me, so it's just one 6-inch cake. No tiers, only one chance at flavor combinations. I've asked her what kinds of flavors she likes, and here's her response:

Still thinking about cakes! There are so many options; it's hard to zero in on one. I like these tastes:  vanilla creme brulee, carmel, hazlenut, orange/blood orange, pomegranate, plum, apricot, raspberry (ALL berries in fact), mango. We also love grapefruit! I think passion fruit sounds amazing. Mango and raspberry would look great together,..not sure about the right combination of any of the tastes...Any more suggestions?

The cake's going to be a basic genoise. Since they don't drink, I can't use any alcohol either to flavor the fillings or the syrup for the cake layers. The outside will be a basic IM buttercream.

Based on her suggestions, these are my thoughts: crème brulée is out (though we are having them to dinner the night before, and I will probably make that for dessert that night). Pomegranates and oranges/blood oranges seem more wintery to me, and plums and apricots strike me as being better suited to tarts. That leaves me with caramel, hazelnut, berries, mango, and passion fruit. The grapefruit thing throws me, as well. I could do a grapefruit curd, but can't possibly imagine it being very tasty as a cake filling.

The cake will likely be six layers, so there are five layers of filling. I could swap out a couple of layers of cake for a hazelnut dacquoise and do a caramel mousse filling, or do a hazelnut praline mousse filling, or mix fruits: raspberry + mango, mango + passion fruit, raspberry + apricot.

My friend is right. The possibilities are endless. :wacko: Do you all have suggestions to help me clear my head?

Share this post


Link to post
Share on other sites

I am not a baker or pastry chef, but when I saw this post, I just had to reply...that note from the bride-to-be could have been written by me! Please--I'm begging you--go with a berry filling and some sort of lemon cake or frosting! Non-chocolate lovers ( :wink: ) know that berries are great with a tart touch. And/or I'd vote for the raspberry/mango combo, which is another favorite of mine.

Share this post


Link to post
Share on other sites

We did a raspberry filling with an almond cake and it was great. Raspberry and apricot or peach also wonderful, both going nicely with the almond (or vanilla if you want to incorporate that).

Share this post


Link to post
Share on other sites

Whatever direction you go, do not put too many flavors in there. I personally would stick with two that tend to be crowd pleasers...like a raspberry gelee and a lemon curd or mousse.

Share this post


Link to post
Share on other sites

I got to here:

That leaves me with caramel, hazelnut, berries, mango, and passion fruit. The grapefruit thing throws me, as well. I could do a grapefruit curd, but can't possibly imagine it being very tasty as a cake filling.

and thought, "hazelnut dacqoise and something caramelly". Then I read this:

The cake will likely be six layers, so there are five layers of filling. I could swap out a couple of layers of cake for a hazelnut dacquoise and do a caramel mousse filling, or do a hazelnut praline mousse filling, or mix fruits: raspberry + mango, mango + passion fruit, raspberry + apricot.

:raz:

I'd go with a couple layers of hazelnut dacquoise and alternating layers of caramel buttercream (or mousse) and passionfruit curd for the fillings.

Share this post


Link to post
Share on other sites

I once made passionfruit gel inserts for a wedding cake that worked nicely. You freeze them in the same pan the cake was baked in, then pop them out and add them as a layer.

Share this post


Link to post
Share on other sites

I'd suggested lemon and raspberry to her, and since she didn't jump on it, I've kind of ruled that out (though it is one of my favorites)

Would passion fruit go with the hazelnut dacquoise and caramel buttercream (or mousse)?

Share this post


Link to post
Share on other sites
Would passion fruit go with the hazelnut dacquoise and caramel buttercream (or mousse)?

I would think it would be too sweet with the caramel...

What's for dinner/lunch? That might help me come down on either the fruity or chocolatey side of things!

Share this post


Link to post
Share on other sites

Gosh, I don't think you need any MORE ideas......

you already have too much to choose from!

One thing you'll learn soon.....don't give your clients too many choices....it just confuses them....and you. A better approach is to say, "This is what I do, and these are your choices", and give them a few flavor combos to choose from. It stresses people out less, when they don't have to make so many decisions.

In the same vein, asking questions like, "What do YOU like?" is a real can of worms, because as you've found, they'll rattle off a huge list, or tell you they like cabbage and liver.....which generally aren't "crowd pleasing" flavors.

I always gently remind the bride that they are feeding their GUESTS with the cake, and they need to consider what would please the most guests, rather than fulfilling some kinky cake flavor fantasy that nobody else is going to go for. If they really do want a weird flavor combo, or want the cake swimming in a liqueur soak, I always tell them they should have that as the top tier for themselves to enjoy, and the guests can enjoy a more mainstream flavor combination.

I've spent so many years talking to freaked out brides that I figure I can qualify for a real-time certificate in counseling. Sheesh. :wacko:

As whitetrufflegirl says, I ditto not using too many flavors in one cake. The palate can only distinguish few flavors at once, and getting too complicated is overkill, and subtle flavor nuances can get lost. My cakes usually balance just two flavors, which is always quite suitable, not to mention easier for me.

:smile:


Edited by chefpeon (log)

Share this post


Link to post
Share on other sites

Best filling I ever made for a wedding cake was a passionfruit mousse. They're still talking about it. I can't recommend that flavor enough. Go for it! (You've probably received more advice and opinions than you wanted!)

Share this post


Link to post
Share on other sites

Thanks, Anne, but since my husband and I are the only "guests" (they are eloping), I'm not too worried about encouraging her to think about pleasing us. Really, this cake is for them, but you do make a great point about not giving too many choices.

I think I'll narrow it down to the hazelnut dacquoise/caramel option OR mango + raspberry (alternating layers). I think that passionfruit/raspberry would be too tart (since both are tart fruits).

As for dinner, it hasn't been decided yet. I recommended a French restaurant, but I haven't heard back from them yet. Since it's just 4 of us, not too much pre-planning has to go into it.

Share this post


Link to post
Share on other sites
I think that passionfruit/raspberry would be too tart (since both are tart fruits).

I think that sounds wonderful! All the more so if the frosting is the sweet part of the cake...

Just two cents more from a non-chocoholic/hate-anything-too-sugary gal! Wrong forum...I know... :laugh:

Share this post


Link to post
Share on other sites
I think I'll narrow it down to the hazelnut dacquoise/caramel option OR mango + raspberry (alternating layers). I think that passionfruit/raspberry would be too tart (since both are tart fruits).

I think both of those sound delicious - and since you don't know what you'll be eating, it's really just which she'd like better! :biggrin:

Share this post


Link to post
Share on other sites

I know coconut was not on her list, but I've been combining passionfruit curd as a filling in coconut cake and passionfruit buttercream and it's quite yummy if I may say so myself....so many options...

Share this post


Link to post
Share on other sites
I know coconut was not on her list, but I've been combining passionfruit curd as a filling in coconut cake and passionfruit buttercream and it's quite yummy if I may say so myself....so many options...

I actually kind of like that combination myself, and I don't even LIKE coconut. Citizen Cake, a high-end bakery here, does what they call the "retro shag" cake - cake filled with passionfruit mousse, iced with buttercream, and then coated with coconut flakes to look like shag carpeting.

Share this post


Link to post
Share on other sites

There's one combination that I don't think has been mentioned, and that sounds really yummy to me. Caramel with mango, like dulce de leche with grilled mango slices, as a reference point.

Share this post


Link to post
Share on other sites

I haven't used this in a cake although it is thick enough where you could use it..I make a caramel mascarpone as a filling for my apple crepes. Maybe pair it with an orange-cardamom flavored mousse or pastry cream?

Or maybe infuse the cake with orange zest & cardamom with the mascarpone filling & very thin layers of passionfruit curd? I've seen passionfruit caramel so why not pair them together? Or forget the passionfruit & make some type of apple filling.

I got knocked offline before I could tell how to make the caramel mascarpone. I beat about 1 lb. of mascarpone with a little cream with a paddle until it's smooth & then just add your favorite homemade caramel. I say homemade because that way you can make it as thick as you like. Thicker is better in this recipe.


Edited by sugarbuzz (log)

Share this post


Link to post
Share on other sites
Best filling I ever made for a wedding cake was a passionfruit mousse.  They're still talking about it.  I can't recommend that flavor enough.  Go for it!  (You've probably received more advice and opinions than you wanted!)

Sounds fabulous..would you be willing to share your mousse recipe ...I love passionfruit and use the Perfect Puree Passionfruit...thank you!!

Share this post


Link to post
Share on other sites
I know coconut was not on her list, but I've been combining passionfruit curd as a filling in coconut cake and passionfruit buttercream and it's quite yummy if I may say so myself....so many options...

I don't want to steal this post from jgarner53, but I've been drooling ever since I read this post! The other post regarding the passion fruit mousse has also caught my interest. Care to share your recipe? I have an abundant supply of passion fruit so I need a few recipes to test out. :smile:

Share this post


Link to post
Share on other sites

What about a hazelnut something with a raspberry something? I like that combo.

Share this post


Link to post
Share on other sites
I know coconut was not on her list, but I've been combining passionfruit curd as a filling in coconut cake and passionfruit buttercream and it's quite yummy if I may say so myself....so many options...

I don't want to steal this post from jgarner53, but I've been drooling ever since I read this post! The other post regarding the passion fruit mousse has also caught my interest. Care to share your recipe? I have an abundant supply of passion fruit so I need a few recipes to test out. :smile:

I would also like to know how to make the passionfruit buttercream...if anyone has an idea. This cake was especially good -- even after being transported on the plane from SF and probably 2 days old!

Share this post


Link to post
Share on other sites

I add passionfruit curd to a plain swiss buttercream (no vanilla). I don't know the proportions because I add the curd to taste once the buttercream is done. Next time I make it I'll pay more attention and post the proportions...

Share this post


Link to post
Share on other sites
:biggrin: Thanks for sharing these ideas, guys... I myself am working on a wedding cake for my church. They are having a rededication ceremony for the married couples. Initially I was going to do the strawberry shortcake type of cake listed in Dede Wilson's book, but decided that I didn't want to wash and hull so many strawberries. Anything to make my life easier. I am working on the gumpaste flowers now, so it might be best to stick with a mousse. I think I'm going to try the passionfruit mousse mentioned. Would this mousse be best with a yellow cake or a white cake? I plan to cover the cake in fondant. Do you think passionfruit buttercream in addition to the mousse filling will be too much?
Edited by JamericanDiva (log)

Share this post


Link to post
Share on other sites
I'm doing a very good friend's wedding cake. It's just going to be them and my husband and me, so it's just one 6-inch cake. No tiers, only one chance at flavor combinations. I've asked her what kinds of flavors she likes, and here's her response:
Still thinking about cakes! There are so many options; it's hard to zero in on one. I like these tastes:  vanilla creme brulee, carmel, hazlenut, orange/blood orange, pomegranate, plum, apricot, raspberry (ALL berries in fact), mango. We also love grapefruit! I think passion fruit sounds amazing. Mango and raspberry would look great together,..not sure about the right combination of any of the tastes...Any more suggestions?

The cake's going to be a basic genoise. Since they don't drink, I can't use any alcohol either to flavor the fillings or the syrup for the cake layers. The outside will be a basic IM buttercream.

Based on her suggestions, these are my thoughts: crème brulée is out (though we are having them to dinner the night before, and I will probably make that for dessert that night). Pomegranates and oranges/blood oranges seem more wintery to me, and plums and apricots strike me as being better suited to tarts. That leaves me with caramel, hazelnut, berries, mango, and passion fruit. The grapefruit thing throws me, as well. I could do a grapefruit curd, but can't possibly imagine it being very tasty as a cake filling.

The cake will likely be six layers, so there are five layers of filling. I could swap out a couple of layers of cake for a hazelnut dacquoise and do a caramel mousse filling, or do a hazelnut praline mousse filling, or mix fruits: raspberry + mango, mango + passion fruit, raspberry + apricot.

My friend is right. The possibilities are endless. :wacko: Do you all have suggestions to help me clear my head?

Chocolate cake with hazelnut buttercream....that's what I had for my wedding cake....

Share this post


Link to post
Share on other sites
We did a raspberry filling with an almond cake and it was great.

What did you use to ice this? I'm planning to make an almond cake with a raspberry filling, but I want to cover it in fondant. I thought I'd ice it in a buttercream before applying the fondant, but amaretto/almond BC might be too much almond.

Any suggestions?

Carolyn

PS--if you've got great recipes for the almond cake, raspberry filling, or both, could you share them, pls?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Needshave
      I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
      I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. 
      Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
       
      Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
       
      Thanks in advance!
    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By Porthos
      @Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
       
       
      Mom's Apple Raisin Walnut Cranberry Pie
       
      4 baking apples, peeled, cored, and sliced
      1 cup golden raisins
      1 cup walnuts
      1 cup fresh cranberries
      1/4 cup flour
      1 cup sugar
      2 tablespoons margarine or butter
      2 pie crusts to fit a 9- or 10-inch pie pan
       
      Heat oven to 425F.
      In a large bowl, mix the first four ingredients.  In a small bowl, mix the flour and sugar together.  Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers.  Place first pie crust
      into pie pan, pricking with a fork.  Pour the fruit mixture into the pie shell.  Dot with the margarine or butter, then cover with second pie crust, crimping
      edges together and making sure top crust is vented.
       
      Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
       
      *** I use Braeburn apples ***
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
    • By fanny_the_fairy
      So I'm not sure whether you remember it or not but a few month ago I posted a new thread here because I was slightly scared with an upcoming internship.
       
      Now I am actually an intern at Pierre Hermé and I thought you'd like to have some update.
       
       
      Thanks for all the amazing feedback you guys provided!!!
       
       
      Love
       
       
      - fanny
       
       
      First week: Ispahan, Emotions, Sensations & baked treats
       
       
      Just one week after I arrived from New Zealand I'm already off to Paris for the long awaited internship at Pierre Hermé.
       
       
      After waking up at 4.30, I head towards the 15° arrondissement shop, enter the apparently empty shop sur la pointe des pieds. Where is everyone? Luckily I quickly stumble onto Sebastien, the morning team head chef, who gives me the locker keys. I can finally go downstairs and get changed.
       
       
      Hmmmmm the pâtissier outfit! While I was over-excited when I bought it because it represented the first step towards my dream, this outfit is anything but dreamy. Think oversized jacket, high-waist pied-de-poule pants and Pierre Hermé baseball cap; the most fashionable item being the shoes – white sabots.
       
       
      Honestly, who could look good wearing that? Well ok, some girls do but I don’t. And just in case I still had some hopes, one of the guys said 'oh mais fanny vous etes beaucoup plus belle comme ca, vraiment' [fanny you look way better with these clothes on] when he saw me leaving the building wearing my normal everyday clothes. He looked shocked, trust me!
       
       
      Once this first step is checked and I've understood how pointless it is to look at myself in the mirror, I can actually go upstairs and meet the chefs. Before that, I have to put an apron – well two actually: a cotton one and a plastic one; but this is only an anticipatory action as I know I tend to get quite dirty (and this is a total euphemism) when I cook.
       
       
      Then I arrive in the laboratoire, wash my hands and shake everyone's hands. At this point, I am completely lost. Who is who? Hmmm names, so many different names. Luckily, I'm quite good with names so after a few minutes I am familiar with everyone just like we've known each others for years. That's totally not true though, and the use of vous is here to remind it.
       
       
      Indeed saying vous instead of tu is like the first basic rule in the pastry shop survival guide.
       
       
      The second one being to say chaud [litteraly: hot] whenever you're carrying something (usually really heavy) and not necessarily hot, as the term suggests, and you don't want anyone to get in the way. Basically, chefs say chaud not to be gross and say 'dégage' although the meanings of both words are really close. Once this rule is mastered, you have to start applying it. And believe me it feels quite weird to yell chaud every other minute. Though, it appears to be quite useful because you don't want to spill 118°C sugar syrup on your boss, do you? Well some of you might - sometimes, but please before doing so you should strongly consider a career change and/or an escape from your country, a face makeover and a name change.
       
       
      By now it's just after 6am and I am awake (holly jetlag). Like not just awake – I am widely concentrated on everyone's moves and there are many many moves. In the morning team, everyone is here to produce all the cakes, entremets, emotions, yeasty treats... with the most dedicated passion.
       
       
      The variety of tasks makes for the most interesting job. While every member of the team is responsible of a specific area, I wander from poste to poste to help the chef do the tasks they can't do because of their super-extra-busy schedules.
       
       
      Thus in one week I got to do many different things: from sorting almonds to prepare candied lemon peels.
       
       
      I started by weighing the ingredients for the crème onctueuse au chocolat. This was straightforward and was the perfect task to give me confidence on the first day.
       
       
      However, I was quite – and happily – surprised when the manager told me to go with Simon to decorate the Ispahan entremets.
       
       
      The Ispahan entremets are definitely one of the it-pastries at Pierre Hermé, so I was really excited to know that I was about to decorate them.
       
       
      This part was overwhelming – first I had to arrange raspberries on the rose-flavoured buttercream, fill with chopped and fragrant litchis, and then decorate the top macaron by piping a drop of glucose on rose petals and then sticking them, along with some raspberries, on the macaron.
       
       
      Assembling the Emotions was also a great job. Emotions are Pierre Hermé's signature desserts presented in glasses and eaten with a spoon - well unless you like to lick your fingers!
       
       
      I had the chance to make both Emotions Mosaic (griotte jelly, pistachio jelly, pistachio mascarpone cream) and Celeste (rhubarb compote, fresh strawberries, passion fruit and mascarpone mousse, passion fruit marshmallows).
       
       

       
       
      These are entertaining to make (basically I piped a fixed quantity of jelly with a piston into glasses - see Sensations below for more details) and are really yummy. I must say I have a weak spot for the passion fruit guimauves, even though it was a really-teeny (don't want to sound like I'm complaining because I am not) pain when I had to separate hundreds of them and roll them in icing sugar.
       
       
      As you might imagine I was happy to get to make so many different things and I was really proud when they actually let me make a whole batch of Sensation Celeste. Sensations are glasses filled with different jellies and generally topped with a macaron.
       
       
      First, I had to make the rhubarb compote: gelatine, rhubarb purée, lemon juice and sugar, pour a fixed quantity of it into small glasses with a piston, and allow to set before doing the same with both strawberry and passion fruit jellies.
       
       
      On the same note, I also piped some banana and strawberry jelly into small round shapes for the entremet Désiré, which is totally delicious by the say.
       
       

       
       
      However, I couldn't do just what I had to and couldn't restrain myself from peeking here and there. Anna, who I didn't really get to work with, is responsible for all the treats that have to go through the oven step. Hence, she makes all the brioches, croissants and other yeasty treats. But she also makes the cannelés and millefeuilles.
       
       
      The cannelés are probably the best ones I've ever had: fresh, soft and fragrant.
       
       

       
       
      As for the millefeuille I picked a Mosaic millefeuille because I love the pistachio-cherry combination. This was a real winner: the slight tanginess of the griottes nicely balances the creaminess of the pistachio cream. I can't wait to work in the dough team because their feuilletage is excellent! Hopefully in two weeks...
       
       

       
       
      Next week: c'est la folie des macarons [it's all about macarons].
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×