4 Cake Fillings You Don’t Want To Miss!
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
Recipe Video:
