Okay, look. I *know* I shouldn't wait until the last minute to make
these decisions, but stuff happens sometimes, you know?

My very good friend is turning 40 today. His wife asked if I'd bring
the cake for his birthday dinner. I've got four devil's food round
cake layers cooling (I only planned to use two, the other two are for
my neighbor who helped me get my car started this morning even though
their movers were there unloading all of their things).

I'm stuck on the filling though. I want to use raspberries in the
filing between the layers and a chocolate ganache frosting. I don't
know what type of creme filling to use. A buttercreme (confectioner's
sugar, butter, egg yolk), a whipped topping filling (whipped heavy
creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
butter, pinch of salt, bit of rasp puree)? I had planned to use a
layer of the filling then a layer of slightly sweetened raspberry
puree, then the other cake layer.

I've got about four hours to mix, try, and prepare, but I'd rather not
have to make another trip to the grocery store, so any and all
suggestions are VERY welcome!

Thanks!

Alexis.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

> Okay, look. I *know* I shouldn't wait until the last minute to make
> these decisions, but stuff happens sometimes, you know?
>
> My very good friend is turning 40 today. His wife asked if I'd bring
> the cake for his birthday dinner. I've got four devil's food round
> cake layers cooling (I only planned to use two, the other two are for
> my neighbor who helped me get my car started this morning even though
> their movers were there unloading all of their things).
>
> I'm stuck on the filling though. I want to use raspberries in the
> filing between the layers and a chocolate ganache frosting. I don't
> know what type of creme filling to use. A buttercreme (confectioner's
> sugar, butter, egg yolk), a whipped topping filling (whipped heavy
> creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
> butter, pinch of salt, bit of rasp puree)? I had planned to use a
> layer of the filling then a layer of slightly sweetened raspberry
> puree, then the other cake layer.
>
> I've got about four hours to mix, try, and prepare, but I'd rather not
> have to make another trip to the grocery store, so any and all
> suggestions are VERY welcome!
>
> Thanks!
>
> Alexis.
>

How about using about 5 cups of confectioner's sugar, 8 oz of cream
cheese, 2 teaspoons of vanilla and (if needed ) a tablespoon of water or
milk.

Makes a very rich flavorful frosting that goes well with just about any
type of cake.

Ted Campanelli wrote:
> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
>
> > Okay, look. I *know* I shouldn't wait until the last minute to make
> > these decisions, but stuff happens sometimes, you know?
> >
> > My very good friend is turning 40 today. His wife asked if I'd bring
> > the cake for his birthday dinner. I've got four devil's food round
> > cake layers cooling (I only planned to use two, the other two are for
> > my neighbor who helped me get my car started this morning even though
> > their movers were there unloading all of their things).
> >
> > I'm stuck on the filling though. I want to use raspberries in the
> > filing between the layers and a chocolate ganache frosting. I don't
> > know what type of creme filling to use. A buttercreme (confectioner's
> > sugar, butter, egg yolk), a whipped topping filling (whipped heavy
> > creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
> > butter, pinch of salt, bit of rasp puree)? I had planned to use a
> > layer of the filling then a layer of slightly sweetened raspberry
> > puree, then the other cake layer.
> >
> > I've got about four hours to mix, try, and prepare, but I'd rather not
> > have to make another trip to the grocery store, so any and all
> > suggestions are VERY welcome!
> >
> > Thanks!
> >
> > Alexis.
> >
>
> How about using about 5 cups of confectioner's sugar, 8 oz of cream
> cheese, 2 teaspoons of vanilla and (if needed ) a tablespoon of water or
> milk.
>
> Makes a very rich flavorful frosting that goes well with just about any
> type of cake.

I did almost exactly what you suggested -- sort of a modified cream
cheese frosting (about half the amount of sugar I'd use for frosting
and a bit of the unthickened puree). As soon as the rest of the puree
cools (I thickened it with a little cornstarch on the stove) I'll put a

layer of the puree over the layer of cream cheese filling-stuff, then
another cake layer, then ganache the whole thing.

Thanks!

Alexis.

Alexis wrote:

> I'm stuck on the filling though. I want to use raspberries in the
> filing between the layers and a chocolate ganache frosting. I don't
> know what type of creme filling to use. A buttercreme (confectioner's
> sugar, butter, egg yolk), a whipped topping filling (whipped heavy
> creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
> butter, pinch of salt, bit of rasp puree)? I had planned to use a
> layer of the filling then a layer of slightly sweetened raspberry
> puree, then the other cake layer.
>
> I've got about four hours to mix, try, and prepare, but I'd rather not
> have to make another trip to the grocery store, so any and all
> suggestions are VERY welcome!

Custard with raspberries would hold up better than any of the ones you
listed, I think. Or a cream cheese frosting.

Bob

Bob Terwilliger wrote:
> Alexis wrote:
>
>> I'm stuck on the filling though. I want to use raspberries in the
>> filing between the layers and a chocolate ganache frosting. I don't
>> know what type of creme filling to use. A buttercreme (confectioner's
>> sugar, butter, egg yolk), a whipped topping filling (whipped heavy
>> creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
>> butter, pinch of salt, bit of rasp puree)? I had planned to use a
>> layer of the filling then a layer of slightly sweetened raspberry
>> puree, then the other cake layer.
>>
>> I've got about four hours to mix, try, and prepare, but I'd rather not
>> have to make another trip to the grocery store, so any and all
>> suggestions are VERY welcome!
>
> Custard with raspberries would hold up better than any of the ones you
> listed, I think. Or a cream cheese frosting.
>
> Bob
>
>
I'd try raspberry jam or puree with fresh raspberries spread on it.

gloria p

Bob Terwilliger wrote:
> Alexis wrote:
>
> > I'm stuck on the filling though. I want to use raspberries in the
> > filing between the layers and a chocolate ganache frosting. I don't
> > know what type of creme filling to use. A buttercreme (confectioner's
> > sugar, butter, egg yolk), a whipped topping filling (whipped heavy
> > creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T
> > butter, pinch of salt, bit of rasp puree)? I had planned to use a
> > layer of the filling then a layer of slightly sweetened raspberry
> > puree, then the other cake layer.
> >
> > I've got about four hours to mix, try, and prepare, but I'd rather not
> > have to make another trip to the grocery store, so any and all
> > suggestions are VERY welcome!
>
> Custard with raspberries would hold up better than any of the ones you
> listed, I think. Or a cream cheese frosting.
>
> Bob

A custard probably would have been a better choice than the modified
cream cheese frosting I used. At first, it was just a little lopsided
(the raspberry puree on top of the cream cheese frosting was a bit like
a slip-n-slide), but once the ganache was smoothed and it rested for a
bit (so the ganache hardened more) it seems great.

Of course, the true tests are yet to come -- I'm headed over there now,
so hopefully the cake will hold its shape. Then, of course, is the
taste test!

Thanks!

Alexis.