White Cake Layers
Box of frozen strawberries in their own juice, slightly drained and pureed
Cream Cheese Frosting (for filling)
Vanilla buttercream for outer frosting
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Create a dam on all of your inner cake layers. Spread a thin layer of the pureed frozen strawberries all over the inner layers of the cake, poking holes here and there so that strawberries can seep in. Fill one layer with cream cheese frosting filling, making sure not to spread cream cheese higher than the dam. Place other cake layer on top of the cream cheese filling. Continue until layers are filled and then frost the cake in either vanilla buttercream, or a mixture of vanilla buttercream and cream cheese frosting. (Cream cheese frosting on it’s own may be a little too soft to be the outer frosting)
Is there a way of making a stiffer or crusting cream cheese frosting maybe by adding merigue powder?
Hi Fanisha– I don’t think that meringue powder would do the trick. You can add powdered sugar to thicken it, or you can combine with vanilla buttercream to get a thicker consistency. It crusts slightly but not like other buttercreams. —
Cakecentral has a “Crusting Cream Cheese” recipe that several of our members have mentioned in the forums at one time or another–and they have had good results–here is the link:
http://cakecentral.com/recipe/crusting-cream-cheese-icing
I have used the Crusting Cream Cheese frosting with great success! Very easy to work with and tastes great!
If I’m looking for a crusting cream cheese I just add a brick of cream cheese to the basic butter cream. It tastes great. I wouldn’t use it for much piping thought it doesn’t hold up great.
Does this cake need to be refrigerated until ready to serve because of the cream cheese filling? Thanks!!
Hi Terri, yes it would need to be refregerated.
Hi guys. What do you mean by Dam the layer?
Hi Nicole– If you pipe a buttercream/frosting dam, it will keep soft fillings from oozing out of the sides. I pipe my dam of buttercream (which I thicken first with powdered sugar for a stiffer consistency) about 1/2 inches from the edge of the cake layer all the way around. Then, I fill within the dam with my softer fillings. I actually dam everything to prevent bulging, but not everyone does. You at least want to pipe dams to contain soft fillings like fruit fillings, cream fillings, mousse, etc.
I have had great success using the fluffy buttercream recipe and adding several cups of the crusting cream cheese recipe to it, to taste and texture. I use it quite often and it works well.
you talk about filling layers of crean chese and straw berries but nevr mention how many of each or with which to start and which is the last. sorry but im just starting