4 Cake Fillings You Don't Want To Miss!
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- čas přidán 28. 05. 2020
- 4 of my favourite fillings, can be used between cake layers, to fill cupcakes, drizzle over desserts, and more.
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Recipes:
1. Caramel Sauce: (Makes about 1 Cup)
1 C. Granulated Sugar (200g)
5 Tbsp Unsalted Butter (70g)
1/3 C. Heavy Cream (80ml)
1/4 C. Sweetened Condensed Milk (60ml)
Pinch of Salt
[⚠️ Please extra careful while you are cooking the sugar for the caramel! The temperature is way higher than boiling water and can harm your hands if you touch it]
2. Mixed Berries Jam: (Makes about 1 1/4 Cups)
400g Frozen or Fresh Berries
200g Granulated Sugar
3 tsp Lemon Juice
3. Lemon Curd: (Makes about 1 Cup)
2 Eggs
1/3 C. Granulated Sugar (65g)
1/4 C. Lemon Juice (60ml)
2 Tbsp Unsalted Butter (30g)
Lemon Zest (of 1 or 2 lemons, depends on your preference)
4. Chocolate Fudge: (Makes about 1/2 cup)
120g Condensed Milk
60g Chocolate
1 tsp Vanilla
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Tips:
1. For the jam, you can use any type of berries. You can use fresh berries or frozen, the difference is that frozen berries will take more time to thicken.
2. If you're using the lemon curd for a meringue pie, you can use 1 whole egg and 2 egg yolks so you're left with 2 egg whites for the meringue. The rest of the recipe will be the same.
3. You can add a tablespoon of warm coffee to the chocolate fudge to intensify the flavour.
Note: All fillings should be covered and refrigerated after they completely cool at room temperature.
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Music Credit: www.purple-planet.com - Jak na to + styl
thank you so much for being straight forward with the video and getting right to it, i’ll definitely be trying these.
Hi! I’m glad you liked it ❤️
Will definitely add this to my cake list fillings, I have made a lot of your recipes and I swear on your recipes 🤗 Loooove your channel!!💖 You are the best!!!
I’m so glad to hear this! Thank you for your support ❤️❤️❤️
Love this. Been looking for this. Gonna try!
Thank you for the short n sweet recipe. God bless you.
My pleasure 😊
Making these today for cupcakes infused with thc oil! Delicious
❤️❤️
Thank you for such clear, concise and delicious looking recipes! I will be trying these on my baked goods. Thank you so much! ❤️
Hope you enjoy!! 💕💕
This is such an amazing video with the best of recipes 💕
Thank you!!
Love this. Been looking for the desired one. Gotta try!
You should! Hope you'll like it❤️
@@ButtercutBakery can u please mention the quantity of things used....pretty please 🥺
Thanks, so straight forward 💖
My pleasure💕💕
Helps a lot!! 💓💓💓
So glad 💗💗
😍thank you!!!
My pleasure ❤️❤️
Thanks
U r such a beautiful soul…. M gonna try all these…🥰
🥰🥰
Thank you, all look good. Can regular full cream milk be substituted for heavy cream in caramel sauce. In my country, heavy cream isn't always available and also very expensive.
Merci beaucoup
J'espère que vous avez aimé☺️
Thnku so much God bless you 💖
Most welcome 😊
Can I whip the chocolate fudge?
Beautiful awesome
Thank you! Cheers!
absolutely delicious! ♥️ but how long can we store it though???
Thank you! I mentioned it in the description 🥰
If to add coffe in chocolate fudge, which one ? Filter or instant ?
Hi! Whatever type of coffee you prefer ☺️
Hello, thank you for the recipes. Please, how can the chocolate filling be stored. At room temperature or in the fridge?
No worries, I have gone through the tips and I have my answer. Thank you.
Hi! Sorry for my late reply, glad you found your answer🥰🥰
for the caramel after you start adding the butter and the cream do you have it under the hear or is it still turned off
I don't but sometimes the caramel hardens after adding the cream so it would be okay to heat it back up on low heat until it dissolves again
Hi! Can I ask how many cups of sugar, lemon extract, teaspoons of butter and lemon citrus because I’m gonna try your lemon curd fillings tom. thanks
Hi Arlene! You can check all the measurements in the description box under the video 🥰
How long will the fillings be good to use in refrigerator ?
A few days to a week ☺️
Can I use whipped cream in place of the Heavy cream?
Heavy cream is at 35% fat so as long as it’s that you should be good 😊
what is the taste of the lemon curd?
It's a lemony custard ☺️☺️
The Cream you added at the caramel isit Cooking Cream..?help
Please
Heavy cream, anything with at least 30% fat should work ☺️
I once actually touch with one finger while making caramel praline from silicon spoon forgetting that it will burn hard😮..it sticked and i got burned finger within a sec..good that u uploaded warnings⚠️ here
Hi Pam! Can a cake stay out for 2-3 days after using these fillings?
Hi! I never really let a cake stay at room temperature; with these fillings it's preferable that they get refrigerated after you make them and they cool down at room temperature. The only filling i'm comfortable leaving outside would be chocolate ganache but never if the temperature is below 18C. So I would advise to refrigerate ☺️
Buttercut Bakery Thank you!
Condenced milk is sweet or not ???
I use sweetened condensed milk so yes
Recipes please
In the description box under the video 😊
You are superb dear
Thank you so much 😊
@@ButtercutBakery what's your name can you tell me
My name is Pamela
@@ButtercutBakery oo good name
Pls with the caramel filling,won't it harden?
Hi, that is true. Caramel does change when refrigerated. I drizzle caramel inside my cakes instead of creating a “pool” of caramel. But, if you’d like a more saucy texture that won’t harden, increase the amount of heavy cream until you’re satisfied with the consistency (no more than 3/4 of a cup). Hope this helps!
My caramel sauce always get hard...though I don't add milk..
You need to add heavy cream, milk won’t do!
Where are the mesurments
All in the description box under the video ☺️
Beautiful but the measurements are not written
Hi there! The ingredients are posted in the description box under the video 🥰
You forgot to put the measurements po sa each ingredients
The measurements are in the description box under the video 😊