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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Fillings</title>
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	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>Decadent chocolate ganache cake</title>
		<link>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/</link>
		<comments>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 10:05:38 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11327</guid>
		<description><![CDATA[This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn&#8217;t be easier to make.  This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups)  margarine or softened butter 7  eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6&#8243; cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Oreo cookies and cream filling</title>
		<link>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/</link>
		<comments>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 07:01:01 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11265</guid>
		<description><![CDATA[This filling is one of my most requested for cakes and cupcakes.   It&#8217;s also a recipe that I&#8217;ve been promising to post for ages and I just always forget to snap some good pics!   So I finally made it, I measured all of my ingredients (I don&#8217;t always measure everything), I taste tested (of course) and now I&#8217;m sharing! If you love cookies and cream, you&#8217;re going to love this.  I&#8217;ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful.  I like to pair it with cream cheese frosting, but vanilla or chocolate work well too! Here&#8217;s the recipe: Oreo Cookies &#38; Cream Filling 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp) 4 oz. salted butter, at room temperature (1 stick) 1 teaspoon vanilla 2 cups powdered sugar 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work! 1-2 tablespoons heavy cream, as needed Step 1:   Cream together the cream cheese, butter, and vanilla until smooth. Step 2: Mix in the powdered sugar until smooth. Step 3: Fold in the crushed cookies. Step 4: Use [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Lemon Chiffon layer cake recipe</title>
		<link>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 11:36:40 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10835</guid>
		<description><![CDATA[I absolutely love spring and seeing all the new fresh fruit available!  When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner! This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.  The cake is light and airy &#8211; with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. I hope you&#8217;ll give it a try! Lemon Chiffon Layer Cake Preheat oven to 350° F (180° C) (3) 8&#8243; round ungreased cake pans, lined with parchment Cake Ingredients: 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups granulated sugar, divided 1/2 cup vegetable or canola oil 6 large eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1-2 teaspoons lemon zest 1/2 teaspoon cream of tarter Filling: 2/3 cup lemon curd (homemade or store-bought) Frosting Ingredients: 1 1/2 cups heaving whipping cream 3 tablespoons granulated sugar 3 tablespoon of lemon curd For the frosting: Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<item>
		<title>Chocolate chip cake with raspberry filling</title>
		<link>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/</link>
		<comments>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 15:40:59 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4990</guid>
		<description><![CDATA[This chocolate chip cake was the very first cake recipe that I tried out for my first decorated cake. Now seven years later it is still one of my most used recipes. I got the recipe from a danish online cake community but I have made some changes over time. I like to use it for layered cakes, cake bites, 3D cakes or just plain with a spread of thin royal icing and sprinkles on top. I always like to use a filling together with this chocolate cake. Chocolate ganache or fruit mousse. I used to use a store bought mousse mixture but nothing beats a good home made fruit mousse. So when I saw a tv program with a danish pastry chef making raspberry mousse I thought I would give it a try. I hope that you will enjoy the chocolate chip cake with raspberry filling just as much as I do. Chocolate chip cake Raspberry mousse Happy Caking! Louise]]></description>
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		<slash:comments>69</slash:comments>
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		<item>
		<title>Cake tins</title>
		<link>http://cakejournal.com/tutorials/cake-tins/</link>
		<comments>http://cakejournal.com/tutorials/cake-tins/#comments</comments>
		<pubDate>Wed, 22 Apr 2009 10:21:28 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1833</guid>
		<description><![CDATA[These are all brand new cake tins that I received yesterday. I love cake tins, only they do take a lot of the space in my kitchen cupboards, but thats how it is when you are a cake maniac, right? The cake tins are all 3&#8243; high wich I love because I also use them to assemble my cakes, this way the filling is not &#8220;running&#8221; away In fact why not show you how I do it? I use this technique only with mousse fillings because it is still soft enough afterwards when you are going to prepaire the cake for buttercream or chocolate ganache. So for those of you who make cakes with mousse fillings I hope that you can use it Step 1: I use either a large plastic bag (food safe) or plastic wrap as a linning in the cake tin. Then I place the first cake layer in the tin and put the filling in a disposable piping bag. Step 2: Then I pipe the filling onto the cake layer. You can smooth the filling with a small spatular before you add the next cake layer. Step 3: Repeat until you are done with the final [...]]]></description>
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		<slash:comments>110</slash:comments>
		</item>
		<item>
		<title>How to make Italian meringue buttercream</title>
		<link>http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comments</comments>
		<pubDate>Sun, 12 Oct 2008 22:29:47 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=444</guid>
		<description><![CDATA[This is not only one of the best tasting frostings, but its also great for decorating cupcakes with swirls and covering cakes. The Italian meringue buttercream. I must say though that the cupcakes frosting on the photo did cause me problems, as I had to make it over five times to get it right. My problem was, when I was adding the sugar syrup to the egg whites. It turned into a milky soup&#8230; that have never happend to me before and the only thing that made it ok was simply to buy new fresh egg whites and start over again with the sugar syrup. So it can be a bit tricky to make, but when it&#8217;s made it is so delicious. Italian meringue buttercream (IMBC). Makes 8 cups. 1/2 cup of cold water (120ml) 2 1/4 cups of caster sugar (530ml / 430gr) 1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only! 1 1/2 pound of soft unsalted butter (680gr) 1 tsp of vanilla extract Kitchen stand mixer First set the timer on 7 mins &#38; pour the eggwhites into the kitchen mixer with whisk attachment. Step 1: Place sugar &#38; water in a [...]]]></description>
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		<slash:comments>476</slash:comments>
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