Strawberry Cake Filling Fecipe

While my previous cake may have been a visual failure, the taste sure made up for it!

This is the filling recipe I used, and its super quick and easy to make. I think it is best paired with plain white cake (since the it's already so sweet and you don't want to distract from the flavor). I used plain vanilla icing, but I suppose it wouldn't hurt to mix in some pureed strawberries to the icing.

I found the recipe here , but it's short so I'll just post it:
2 1/2 cups coarsely chopped fresh strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch

1. Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
2. Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
3. Pour into bowl and cool completely.

So easy and so delicious!

Filling Tip

Here's a helpful tip for those of us (like myself) who are too lazy to make cake filling: Pudding Snacks!

They come in all sorts of favors. Two pudding cups work perfect for an 8"or 9" cake. Yummy and easy.


**I used fat-free Boston cream pudding and it didn't work out at all...the cake just absorbed it. Weird. But the regular ones worked just great. **

Raspberry Filling Recipe

Ingredients

• 1 1/2 cups frozen raspberries

• 1 tablespoon cornstarch

• 2 tablespoons lemon juice

• 1/4 cup sugar

Directions

1. In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.
2. Let cool completely before spreading onto cake.

I think this filling with white cake are a good combination.

**This filling is very seedy. Some people like to boil the raspberries and then strain the seeds, but I'm waAaay too lazy for that. I didn't mind it too much with the seeds. I think the next best thing to do is buy seedless raspberry jam instead of frozen raspberries (which btw aren't very cheap). I haven't tested this filling recipe with seedless raspberry jam so try it at your own risk!**

Strawberry Filling

This is the filling I used to make the first Halloween cake. It's really light and fluffy. I would use this filling if you're planning on eating the cake right away, because the cake tends to absorb the cream.

1 Cup Heavy Cream

1/2 Cup Sugar

1 Large Egg White, stiffly beaten

1/2 Cup Strawberries, mashed I used frozen strawberries, but fresh will work just as well

Whip cream until stiff, Fold in sugar, egg white, and strawberries.

Spectacular Orange Cake Recipe

Here's there recipe for the orange cake:

Spectacular Orange Cake

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

4 large egg whites

3/4 cup water
1/4 cup fresh orange juice

1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 tablespoon grated orange peel

Orange Filling (recipe follows)

Orange Buttercream Frosting (recipe follows)

1. Preheat oven to 350*F). Grease and flour two 8-inch round cake pans; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.
4. Combine water and orange juice in a glass measure; set aside.
5. In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add orange peel and mix well. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans.
6. Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans.
7. When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

Makes 10 to 12 servings.

Orange Filling

1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 large egg yolks
2 tablespoons butter

1. Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook for three minutes. Remove from heat and stir in butter. Cool before spreading between layers.

Orange Buttercream Frosting

6 tablespoons butter
4 1/2 cups sifted powdered sugar
1 tablespoon grated orange peel
Pinch of salt
4 to 6 tablespoons orange juice

1. In small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake.