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what fillings for Chocolate cake? HELP!!

(12 Posts)
vampbaby Fri 18-Jul-08 19:43:26

I'm making Birthday cake for my 8 year old nephew. Big party with kids and adults. I've made mud chocolate cake and now thinking what to fill in before I put fondant on top. I thought whipped cream and rasberry jam for the filling and for the top chocolate ganache and then put the fondant on top. What do you think? Or I could just put chocolate ganche fillings and top all around...(maybe too chocolatey..??)..or just put whipped cream for filling and jam the outside before putting fondant without chocolate ganache...

dizzydixies Fri 18-Jul-08 19:44:16

good grief you're thinking about it all too much grin

which would YOU prefer if presented with the cake?!?

janeite Fri 18-Jul-08 19:45:32

Personally I don't like jam in a chocolate cake and wpuld prefer ganache all round. Otherwise though, whipped cream and strawberries is nice in chocolate cake.

vampbaby Fri 18-Jul-08 19:46:47

ehhhhh...I know I'm going a bit mad. You see it's a cowboy cake so I'm worried about cutting shape of the cake and everything. So there is too much to worry about.
I JUST DON'T KNOWWWWWWWWWWWWWWWW

vampbaby Fri 18-Jul-08 19:47:53

I am feeling like your name dizzys..I must sit and drink some water and breathe for a change

dizzydixies Fri 18-Jul-08 19:48:29

grin lol

it sounds like you've gone to a whole lot of effort for which I am SURE they'll be delighted!

in my eyes you can never be TOO chocolatey with a chocolate cake and I'd chuck the ganache all over the place

what a lovely auntie you are smile I hope he enjoys his birthday

vampbaby Fri 18-Jul-08 19:54:58

He better enjoy his birthday cake or I will eat it all shock !!

Jazzicatz Fri 18-Jul-08 19:58:02

Raspberry or strawberry and cream is very nice in a chocolate cake

lilolilmanchester Sat 19-Jul-08 15:36:33

nutella

tassisssss Sat 19-Jul-08 15:38:29

I'd either do strawberries and cream or ganache all round

ComeOVeneer Sat 19-Jul-08 15:40:01

Bear in mind that cream won't last very long out of the fridge, and fondant can't be refridgerated. Advantage of choc ganache is you can fill and crumbe coat with it and it sets nice and firm for the fonadant to sit on. If the cake is heavy and filled with cream, the cream can ooze out creating bulges beneath the fondat.

ComeOVeneer Sat 19-Jul-08 15:40:43

Or perhaps a caramel or esspresso swiss buttercream (again can be filled and crumb coated).

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