Birthday Cake: We get our birthday cakes from a great local bakery, and they have wonderful fruit and custard fillings. On those rare occasions when I bother to make a layer cake, I...

jerryc41 Loc: Catskill Mts of NY

We get our birthday cakes from a great local bakery, and they have wonderful fruit and custard fillings. On those rare occasions when I bother to make a layer cake, I just use a can of icing on top and between the layers. How would I get that delicious filling that the bakeries use?

twillsol Loc: St. Louis, MO

jerryc41 wrote:

We get our birthday cakes from a great local bakery, and they have wonderful fruit and custard fillings. On those rare occasions when I bother to make a layer cake, I just use a can of icing on top and between the layers. How would I get that delicious filling that the bakeries use?

Post some photos of your cakes; did not know you cooked too.

chase4 Loc: Punta Corona, California

Jerry - Just like all thing in photography, go to YouTube, I'm sure you can find something there to help and there is always Google.
chase

jerryc41 Loc: Catskill Mts of NY

chase4 wrote:

Jerry - Just like all thing in photography, go to YouTube, I'm sure you can find something there to help and there is always Google.
chase

I tried Google, and there are dozens of recipes for making a cake, but I haven't found anything - yet - about nice fillings. I did find one showing how to make a custard filling, but that looked like it would take several days. :D

DirtFarmer Loc: Escaped from the NYC area, back to MA

Go to the bakery and ask?

Practice making those fillings. Of course if you do that, you'll have to eat a lot of test cakes.

Seriously, a custard shouldn't take several days. Several hours maybe. Add some fruit. Experiment.

jerryc41 Loc: Catskill Mts of NY

DirtFarmer wrote:

Go to the bakery and ask?

Practice making those fillings. Of course if you do that, you'll have to eat a lot of test cakes.

Seriously, a custard shouldn't take several days. Several hours maybe. Add some fruit. Experiment.

I don't mind eating a lot of cake. :D

I was exaggerating, of course, but I don't even want to spend several hours making a filling. I wonder if vanilla pudding would be a good filling.

FrankR Loc: NYC

jerryc41 wrote:

We get our birthday cakes from a great local bakery, and they have wonderful fruit and custard fillings. On those rare occasions when I bother to make a layer cake, I just use a can of icing on top and between the layers. How would I get that delicious filling that the bakeries use?

Try the app called Epicurious. You type in what you're looking for and it comes back with recipes; sometimes dozens of them.

sb Loc: Florida's East Coast

jerryc41 wrote:

I don't mind eating a lot of cake. :D

I was exaggerating, of course, but I don't even want to spend several hours making a filling. I wonder if vanilla pudding would be a good filling.

I think vanilla pudding is used in Boston Crème Pie (unless you make it all by scratch) and cherry pie filling is used in Black Forest Cake. Save us some!

jerryc41 Loc: Catskill Mts of NY

sb wrote:

I think vanilla pudding is used in Boston Crème Pie (unless you make it all by scratch) and cherry pie filling is used in Black Forest Cake. Save us some!

Thanks. Sounds like a plan. I make a great cherry pie using two cans of cherries from Aldi.

I like that little accent over the e. :thumbup:

jerryc41 Loc: Catskill Mts of NY

FrankR wrote:

Try the app called Epicurious. You type in what you're looking for and it comes back with recipes; sometimes dozens of them.

Thanks. I'll take a look.

EDIT: I tried to download it for my Android phone: "Not available in your country yet."

It seems to be available for the iPad, but I'll have to get that through iTunes.

sourdough58 Loc: Maine

A simple fruity cake can be made called a "Poke cake" make a white cake when is done either a 9X13 or two round layer cakes when cool take a straw and start poking holes all the way thru the cakes about every inch apart, next mix up a box of your favorite fruit jello like strawberry and pore all over the cake be sure it fills the holes with the jello and let jello get hard, frost with cool whip or cut and serve with a shot of canned whipped cream. Garnish with fresh strawberries keep this cake in the fridge.

jerryc41 Loc: Catskill Mts of NY

sourdough58 wrote:

A simple fruity cake can be made called a "Po... (show quote)

Yummy! Thanks.

FiddleMaker Loc: Merrimac, MA

jerryc41 wrote:

Thanks. Sounds like a plan. I make a great cherry pie using two cans of cherries from Aldi.

I like that little accent over the e. :thumbup:

Jerry, that little accent over the e is called an "accent grave". Its a French thingie. ~FiddleMaker

jerryc41 Loc: Catskill Mts of NY

FiddleMaker wrote:

Jerry, that little accent over the e is called an "accent grave". Its a French thingie. ~FiddleMaker

Yes, I remember that from too many years of French class. :D

The fact that you used the ASCII table to add the accent shows that UHH members go the extra mile to do things right. :thumbup:

FiddleMaker Loc: Merrimac, MA

jerryc41 wrote:

Yes, I remember that from too many years of French class. :D

The fact that you used the ASCII table to add the accent shows that UHH members go the extra mile to do things right. :thumbup:

In Microsoft Word simply insert this accent grave e from the symbols table.
It won't be long until you reach 63,000 messages !!! I cannot recall anyone else having more messages than you do. But then again I don't spend all that much time on UHH.