What are the most delicious fillings for wedding cakes: how to choose the right one

While preparing for a wedding, the bride and groom are constantly fussing: they need to choose wedding dresses, invite guests beautifully, find a host and DJ, and prepare many other little things. When all worries have come to an end and all that remains is to order a wedding cake, the future newlyweds are ready to exhale calmly, but the pastry chef offers a variety of fillings for wedding cakes. It is unclear which one to choose.

In fact, making a choice is not so difficult, you just need to think in advance what the ideal cake should be.

The special significance of the confectionery product

The wedding cake is the highlight of the evening. It is brought out at the final part of the celebration, ceremonially cut and laid out on plates for the guests. It can be single-tiered or multi-tiered depending on the wishes of the couple themselves and the number of guests at the wedding. Often the main dessert of the evening is made to order according to an individual sketch, so that the design matches the theme of the celebration.

In the past, weddings in many cultures used regular bread or flatbread instead of cake, and the traditions associated with this delicacy varied greatly. This lasted until the 17th century, when a Parisian pastry chef presented a creation of candied marzipan at one of the court weddings. From this moment the tradition of making wedding cakes began. She is welcome both by newlyweds who can surprise their loved ones at the celebration, and by confectioners who show their skills in all its glory.

This tradition also has a symbolic meaning. It is believed that guests try a piece of wedding cake and thereby wish the newlyweds a sweet life without quarrels, disagreements and troubles. Often the main dessert of a celebration is used as a prop for competitions and auctions. For example, the toastmaster often puts the first piece of cake up for auction for guests, and the amount received goes into the newlyweds’ treasury.

Classic butter cream with condensed milk

The recipe for this cream is basic; you can add various additives and dyes to it. The most popular flavors: vanilla, chocolate, strawberry, lemon, coffee, coconut. It is often used to make a variety of confectionery products. To ensure that the buttercream is fluffy and smooth, all products must be at room temperature.

Ingredients:

• Butter – 190 g.
• Condensed milk – 190 g.

Preparation:

1. Transfer the soft butter into a mixing bowl. Beat with a mixer until the mixture turns white and becomes fluffy. If desired, add the necessary flavorings, such as vanilla sugar.
2. Without stopping whipping, begin to add condensed milk in portions. Beat the mixture until smooth after each portion of condensed milk.
3. If necessary, cool the cream in a cold place for about 1 hour, then it will hold its shape better.

What can you fill with

When visiting a pastry shop, newlyweds will find out what fillings are available for wedding cakes - both familiar and exotic. But you shouldn’t chase fashion that offers extraordinary solutions. The main quality of a cake is its taste, and you need to focus on it.

Here are the popular fillings for wedding cakes:

• custard;
• chocolate cream paste;
• whipped cream with pieces of fresh or canned fruits and berries;
• sour cream;
• souffle;
• yogurt filling;
• tiramisu (as in the classic version, made from Mascarpone cheese, Savoyardi cookies and Amaretto liqueur);
• mousse (similar to soufflé, but softer and airier, and also holds its shape better);
• cheesecake (curd and cream soufflé with the addition of berries, fruits, nuts and other fillings).

It’s hard to say which of the above is the best filling for a wedding cake. Because people have different taste preferences. However, confectionery fillings also differ in structure, for example, souffle or mousse are less dense than cream or paste. This is important from a practical point of view, since light fillings are not used at the bottom of a multi-tiered cake.

In addition, the juiciness of the dessert filling is also taken into account - too liquid a consistency will ruin the shape of the dessert and, possibly, the guests’ clothes.

Interesting! We recommend that you familiarize yourself with how to determine the optimal weight of a wedding cake so that there is enough for all guests. And also read what criteria you should use to look for dessert.

When thinking about how to choose filling for a wedding cake, you should not rely on the opinions of others. The following options are considered the most popular:

• Tiramisu;
• Snickers (the filling is similar to the candy bar of the same name);
• three chocolates (mousse of white, milk and dark chocolate);
• Baileys (praline with wafer crumbs and white chocolate mousse with Baileys liqueur).

Delicious fillings for sponge cake for a wedding: 5 best options

Light sponge cakes coated with cream are one of the proven ways to make a wedding cake. Delicate, well absorbing impregnating compounds, they make it possible to create a variety of desserts. The taste quality depends only on the filling.

Made from 3 different chocolate mousses

The basis is a sponge cake, on which three types of mousse are laid out. The first layer is made from bitter chocolate, the second from milk chocolate, and the third from white chocolate. The cake is soaked in sweet liqueur or syrup. The finished cake is covered with cocoa powder, icing or mastic. This wedding cake without fondant looks beautiful on a plate, but requires additional support if it consists of several tiers.

Snickers

Sponge cakes alternate with heavier fillings. Fondants, butter or custards, and meringues are used. The main feature is the large number of pieces of roasted nuts. The cake turns out to be very satisfying and has a number of disadvantages: dry tiers crumble badly, and nut fillings can cause allergies.

Baileys

Baileys liqueur has a very bright creamy flavor, which is often compared to ice cream. For a wedding cake, cocoa cakes are soaked; it is important not to overdo it with saturating the sponge cake, otherwise it will be cloying.

Several types of mousses are laid between the levels. The first, more stable, is made from roasted almonds or walnuts mixed with wafer crumbs. The second is made from white or milk chocolate with the addition of liqueur. Sometimes an additional layer of thin fruit jelly is added.

This dessert has low stability and is used for top tiers or small cakes.

Tiramisu

Small Italian pastries made from mascarpone cheese and savoiardi cookies soaked in Amaretto and espresso, placed alternately. For multi-tiered wedding cakes, the recipe was modified: sponge cakes are saturated with coffee and liqueur, onto which cream cheese cream mixed with powdered sugar and chicken eggs is applied. A light and delicate dessert goes well with berries that have mild flavors. The top of the layers is sprinkled with cocoa or grated chocolate. By the way, if there is such a cake at the wedding, then it would be quite appropriate to make place cards in the form of Tiramisu cakes.

Two tastes at once

Delicious fillings for wedding cakes are not uncommon. Therefore, it is likely that the groom will like one, and the bride another. This is not a reason for disagreement. Before the wedding, you can combine both options in one dessert. Most cakes are made multi-tiered, each of which can use different fillings. Below is a photo of what a wedding cake with two fillings might look like:

In addition, even in a single-tier dessert, it is possible to combine different fillings if they are combined with each other. They are not mixed, but simply distributed between different cake layers. The main thing, in an effort to make your life together sweet, is not to make the dessert too sugary.

What filling can you choose for a wedding cake:

• chocolate buttercream or spread on the bottom and banana or strawberry soufflé on top;
• vanilla cream and coffee mousse;
• yoghurt cream and fruit filling;
• curd soufflé and fruit jelly;
• custard and whipped cream with lemon zest and vanilla;
• chocolate and vanilla filling.

Cheesecake

Cheesecake is a delicious filling for a cake of the same name that literally melts in your mouth. There are several cooking recipes. The most popular is the classic one, in which there is no need to bake the cakes. The cream is made from Philadelphia cheese and Mascarpone. Instead of the last ingredient, you can use regular cottage cheese, which must first be thoroughly wiped. To obtain a homogeneous mass and thickening, a little gelatin is added to the products. This filling and cake are valued for their simplicity and speed of preparation. In addition, the cake really turns out “finger-licking good,” as they say.

Option with mastic

Wedding cakes decorated with fondant deserve special attention. They can be with any pattern or three-dimensional image that the future newlyweds choose. Often such desserts are ordered for themed weddings, when it is not possible to choose a stylized version from simple ingredients.

Mastic is a plastic product based on powdered sugar, which is made according to various recipes. With its help, the pastry chef can depict any subject on the cake, and experienced masters produce real masterpieces that are not immediately associated with something edible, especially dessert.

Despite its advantages, mastic is a rather capricious material. It must be handled professionally, otherwise the intended design will not work - it will simply spread out. Not all fillings for a wedding cake with mastic are suitable, which also needs to be taken into account. Fillings that are too delicate and wet will cause the plastic product to melt, which will ruin the entire appearance of the dessert.

Fillings for wedding cakes without mastic are much easier to choose. Because, for example, soufflés, jellies and mousses are not suitable for mastic. The same can be said about sour cream fillings, whipped cream, fruits and berries. It is better to choose a dense cream, for example, oil-based or with the addition of boiled condensed milk. This applies to all parts of the cake - although the mastic comes into greater contact with the filling in the upper part, “emergency situations” with smudges can also occur on the sides. Despite the fact that these places usually do not have elaborate decor, the dessert will still lose its impeccable appearance.

If you still want to use wet filling and mastic at the same time in one cake, a so-called buffer layer is made. It consists of either an additional cake or sponge cake on top of the entire filling, or buttercream applied after it. However, even in these cases there is no complete guarantee that the cake will remain intact.

Five rules for choosing fillings

The filling should have a universal taste and be combined with other ingredients. Adhere to the following rules:

1. Choose seasonal berries and fruits: these fruits are juicy and have a fresh, natural taste.
2. Butter creams, cream, yoghurts are used if the banquet hall has a refrigerator.
3. Liquid filling is not suitable for the lower tiers.
4. For summer and spring, order light biscuits, meringues, and soufflés. In winter and autumn - honey and shortbread cakes.
5. The flavors of two or three fillings should be harmoniously combined.

Additional tips on how to choose

When you come to the pastry shop, you should explain to the master all the nuances of your own wedding, so that he himself can offer the most suitable filling options for the cake. Sometimes this solution is the most optimal - the professional’s experience takes its toll, and the dessert turns out to be ideal for a particular couple. If you make the choice yourself, then you should not just look at the options for the most popular wedding cake fillings, but take into account the following nuances.

• All fillings are tasted, even if the bride and groom visit different pastry shops with the same assortment. It is best to try the fillers together - this way you can avoid long-term doubts.
• Some wedding guests may be allergic to certain foods. It is advisable to interview all your friends and acquaintances so as not to get into an awkward situation. The most common allergies are to citrus fruits, dairy products, nuts and honey. They also cater individually to diabetics – a separate mini-cake is prepared for them.
• If you choose a fruit or berry filling, you should give preference to seasonal fruits. They will be juicier and richer, so the result of your work will be tastier.
• A wedding cake should not be too greasy. Since it is served at the end of the evening, most guests will no longer agree to a heavy dessert. Friends and relatives will be unhappy that they were not able to try the cake, and the newlyweds will have to somehow deal with it, complaining about wasted money.
• The serving size per person is determined depending on the filling. If it is dense, like cream, then they focus on a mass of 100g, but if it is light, then the weight of one piece should be less. When the serving size is determined, the dimensions of the entire cake according to the number of guests are also specified.

How to make buttercream for cake decoration at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is impeccable taste. But from my own experience I can say that butter cream is the incredibly delicate and lightest cream. It looks like white foam, with a rich, milky, neutral taste, which can be combined with various glaze and cream recipes. I guarantee that if you do everything correctly according to the specified recipe, the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to the natural one. The plant analogue is denser, thicker, with a stable consistency. According to the recipe given below, from one liter of such cream you can prepare three liters of whipped foam for decorating the cake. This cream is produced in containers with attachments that are convenient for decoration. You can often find them in markets - whipped cream in a can.

Natural cream is a very high-calorie, fatty product with a rich milk taste. They come in white or with a slightly yellow tint. Only those with a fat content exceeding 30% are suitable for decoration. Less fatty ones will either not be able to be whipped, or they will fall very quickly. They are less airy, unlike plant ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put forward in their favor - taste and healthfulness, in contrast to the low-calorie nature of their plant counterpart.

Don't get too carried away with vegetable creams. They contain many preservatives and stabilizers. This is, rather, an emergency aid for the housewife when she simply doesn’t have enough time to tinker with a natural product. This cream does not use sugar, so it has a neutral milky taste. Thanks to this, vegetable cream can be combined with any type of baked goods. You can add powdered sugar to the cream, thereby sweetening the confectionery product.

It is perhaps beyond the power of other described masses to compete with natural whipped cream as a decoration for home-baked goods. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the fat content percentage and shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. In the market from grandmothers you can buy a product with a fat content of 50% or more, but you cannot get a high-quality cream from it. Based on the recipe, when whipping you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which after whipping is suitable for decorating baked goods, is 30-40.

To create the creamy mass you will need:

• 200 g cream;
• 2 tbsp. l. sugar or powder;
• 2 tsp. vanilla extract.

Step-by-step recipe with photos

1. Cool the cream thoroughly and pour into a clean, dry bowl.
2. Add sugar and vanilla extract (you can use any other flavoring if you wish).
3. I whip the cream with a whisk. It may be more tedious and longer, but the sugar has time to completely dissolve. Plus, when whipping with a mixer, you can overdo it and get butter. Gradually the cream thickens and increases in volume.
4. Continue the process until the product is so fluffy and thick that it will hold its shape.
5. Or it’s good to stay on the rim and not fall.

Video recipe for cake decorating cream

I want to share with you one recipe that I found on the Internet. There is a difference here from the classic whipped cream, and because of this it is more expensive, since cream cheese is also used. But the result exceeds all expectations. Having prepared such a sweet mass, all you need is your imagination on how to beautifully decorate the cake. Take a look and you won't regret it.

Summary

Choosing a filling for a wedding cake can be simple and quick if the bride and groom agree in advance and only discuss minor nuances when visiting the pastry shop. Having learned what fillings there are for a wedding cake, you can experiment and try different options - perhaps you will be able to surprise everyone with an unusual taste and creative execution of the main dessert at the wedding.

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Curd cream

An excellent, win-win recipe for lovers of curd creams. It turns out moderately sweet and tasty. If you wish, you can replace sugar with liquid honey or any natural sweetener. This curd cream can be used to cover cakes, decorate cupcakes, and can also be used in fillings.

Ingredients:

• Butter – 150 g.
• Cottage cheese 9% – 400 g.
• Sour cream – 250 g.
• Powdered sugar – 5 tbsp. l.

Preparation:

1. Pour cottage cheese into a container, preferably 9% fat, the main thing is that it is not dry. We also add sour cream with a fat content of at least 20%.
2. Next, thoroughly blend this mass with an immersion blender until smooth for 3-4 minutes.
3. Place butter at room temperature in a second container. At medium mixer speed, beat until white.
4. Then add powdered sugar and beat for another 1-2 minutes.
5. Mix both masses. The butter should be completely mixed with the cottage cheese. We will beat for another 3-4 minutes, first at low speeds, and then at the highest speed.