If you don’t want to use a fruit filling for the key lime cake, the key lime curd is another favorite option. Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in Blackberry Juice. For some cakes, like my red velvet cake from scratch, I always do this. But using fresh fruit in a cake can present some challenges for cake bakers. Make sure to break up large chunks. Make your cake a celebration with champagne blackberry cake filling. We ordered a two-tier chocolate ganache covered cake from our favorite grocery store bakery. When I do that, I add a tablespoon of lemon juice to provide a little acid to balance the sweet. So what’s a cake baker to do? There's a little bit of everything, mostly sweet, because life is better with dessert and a sprinkle of pixie dust! The primary difference between this blackberry cake filling and using blackberry jam is the amount of sugar. So a cake that would otherwise keep refrigerated for a few days looks sad in a day or two. I hope you love this champagne blackberry cake filling recipe, darlings. The answer is… just about anything! Remove the cake filling from the heat and transfer to a heatproof container. Add additional sugar one teaspoon at a time if needed. It’s one of my go-to recipes for cake fillings, and always a hit. If you use frozen berries, there is no need to thaw, but your cooking time will be about 5-10 minutes longer as the berries thaw in the pan. The primary difference between this blackberry cake filling and using blackberry jam is the amount of sugar. Get creative! I hope you'll find plenty of recipe inspiration for everyday celebrations. Let me share a story from the Godfather’s and my engagement party…. Thankfully the bakery worked with us, but the lesson stuck with me. Be sure to follow me on Pinterest for even more great ideas... and don't forget to use the little "pin" button at the top of this card to save this recipe! This recipe is great to make extra when berries are in season and freeze to use later. If using lemon juice and water instead of sparkling wine, add it here. This cake filling is very similar to making a quick jam. The other issue with using cut fresh fruit in a cake is that it begins to weep and turn pretty quickly. The decorator used a generous layer of fresh strawberries without planning supports, and the cake literally slid apart before the party! I’ve made this with strawberries, blackberries, a frozen mixed berry blend, and blueberries. The larger surface area will help the filling cool much faster than a jar or smaller mixing bowl. But a custom cake filling can take things over the top! Be careful with fresh fruit fillings! Mash the fruit occasionally. You can completely omit it with no problem. Just spoon the curd directly into tart shells, or spoon and spread over cake layers. I’m sharing the recipe with the champagne, though, because it’s what I mentioned using in my key lime cake video. So now we need to bake a cake. The reality is, we are more likely to have a lemon around than an open bottle of champagne or prosecco. Allow to cool completely before using. But it would also be lovely on a chocolate cake with a rich ganache and topped with fresh berries. We requested one tier of the cake be vanilla cake with custard and fresh strawberry filling. Well, we adjust and make our own fruit cake fillings! Refrigerate with a piece of plastic wrap pressed against the surface until ready to use. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Next, a medium/large mixing bowl, combine the dry yellow and vanilla cake mix and melted butter, and stir until crumbly. Some of you may not want to use champagne in the recipe, and that’s fine! In a small bowl, stir together the water and cornstarch. Once chilled, fillings and sauces thickened with cornstarch will loosen when stirred. But sometimes, we want a cake filling that’s a little different – like this champagne blackberry cake filling! This cake is a white WASC (white, almond, sour cream) cake with blackberry filling, frosted with blackberry Swiss Meringue buttercream, and topped with fresh blackberries! Place the blackberries and sugar in a skillet. I’m thrilled to finally share this recipe with you! This champagne blackberry cake filling does just that! Personally, I am a huge fan of fruit cake fillings. I also like how the cake filling recipe can be made with fresh or frozen fruit. And most of my requests for this recipe come from that post. I like using a fork for this. Place the skillet over medium heat and cook until the berries begin to break down. With any cake, the key is to make sure all components are well balanced! Currently, my top two to pair with this are the lime cake and my moist vanilla cake recipe. Prepworks by Progressive Ultimate 19-Piece Measuring Cups & Spoon Set, Farberware 21946 Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle - 6 Quart, Blue. Set aside. There are so many different options for cake fillings! And any variety of berry will work! A berry cake filling made with this recipe will hold up well in the refrigerator for a few days… as long as your cake remains moist, really. All delicious. Because the sugar levels are low, I don’t can my fruit cake fillings because I’m not sure they’re safe at water bath canning temperatures.

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