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3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Full Recipe: www.cakesbymk.com/3-easy-cake...
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Thanks for watching!
I just made this TWICE! The first time it got a bitter undertone. The 2nd time was PERFECT! The trick is not to wait until the amber colour is throughout. Once it starts to show and amber colour, I turned it off and as I added the heavy cream, it continued to darken. This worked for me.
Hi Lyana! So glad to hear it worked out perfectly for you the second time around! And yes you're absolutely right - you don't want to let your sugar mixture become too dark otherwise you'll get that bitter undertone :)
You are just so amazing and real!! Thank you!! 🤗💕
Thank you so much for your time and sharing ❤️
Brilliant video really helped xx thanks for sharing xx
I enjoy your videos. You're a brilliant instructor
I made the caramel. Absolutely loved how it came out. Thick and perfect for cake filling. Thank you ❤️
Awesome so glad to hear that! :D
This was really helpful
Thank you so much for sharing 😊
Always good see ur new video 😊
Beautiful
Iam a new subscriber
In love with your work
Thank you
You’re amazing
Hi, thank you for you videos, well explained and helpful. With the chocolate ganache, how to prevent it from hardening when you put the cake in the fridge during the process of crum coating?
رائعة جدا
Love hearing our accent 😊
Great content 😁
Haha thank you! So nice meeting other Kiwis on here :D
I usually need make my cakes a week or two ahead of time and then freeze them. Can you freeze these fillings? Your cakes are so beautiful and perfect! You make everything look easy!
Hi Dana! Aww you are too sweet thank you so much :) and good question! I've never actually frozen any of them before but I know you can freeze the ganache and caramel. The raspberry jam I'm not so sure about sorry!
Hi there thanks for your videos you explain things really well and I successfully used your vibrant coloured butter Icing tip last week for my grandsons birthday cake!! I make caramel all the time but I’ve never add butter. What is the benefit of adding butter? Does it make it more spreadable for cake filling? I’m really curious 🤔. Thanks MK
Hi Eleanor! So glad to hear the bright buttercream hack worked for you :D And yes the butter helps the caramel stay more smooth so it doesn't become very hard, but also adds to the flavour and colour too :)
Could you show how to make a pineapple filling for a cake? I would love to learn that along with these!
Hi there! Thanks for the suggestion will keep that in mind for future videos :)
Could I use frozen passionfruit to make a jam in the same way you make the raspberry? Thanks :)
Can you do a chocolate what cream filling? I would like to know how to do that so I can make that for my son's birthday cake.
Nice. But I would strain the raspberry jam if I'm using it in fillings. My personal preference
Hi, can i use these fillings to flavour my buttercream too?
Hi there! Yesss you totally could :D
easy as g
Hahaha can't wait to make something together bro!!
Does the Carmel filling need to be refrigerated?
Hllw sis..1st comment😍
Hi! Can i replace the raspberries by strawberries? And if so, do i use them frozen or thawed? Thanks
Hi Edith! Yes you can use strawberries, and frozen will probably be better :)
@@CakesbyMK thanks!👌🏼
For the caramel,can i use whipping cream?
Yep! :)
Hi MK. Would this chocolate ganache become firm in the refrigerator? Or would remain same consistency.
Its will firm up further
@@hamzaelaloui2070 what do we do to keep it a bit liquid? I had seen a cake which had chocolate filling in the middle and when the cake was cut, the filling came flowing out. I wanted to make one like that
Hi Rani! As the other user has kindly mentioned, it will firm up in the refrigerator. If you want it to be more liquidy, then once it has thickened up, simply add more heavy cream to the mixture until you reach your desired consistency :)
@@CakesbyMK had seen a cake wherein when they cut the cake, the chocolate filling oozes out. Wanted to make something like that....
Instead of heavy cream what can I use please do reply
For how many days can I store it without fridge?
Hi I just came across this video plz wat did you use for the heavy cream
Hi there! For the heavy cream just use what you would use to make whipping cream in your country :)
Okay
Thank you
Hey dear m ur fan from pakistan plzz guide more n also write quantity with things n recipes plzz n other substitute if that thing is not available here...
Plzz put videos for bigner bakers with details plzz so we can learn from u ... plus guide me for which things can these fillings can be used except cakes also.. guide some fantastic toppings for donuts
Hi there! All the quantities are in the description box :) and these are great to use with heaps of different cake flavours! Will keep your suggestions in mind for future videos :)
What's the measurement for the caramel filling
What are the ingredients for making this?
Please is it possible to make the caramel sauce without without cream
Hi there! Unfortunately for this recipe it's not :(
@@CakesbyMK okay, thank you
But can I make it b4 the day I need
If Yes ,how can I preserve it
Also,how I get drippable consistently when it z cool.
Cuz I know preserving it would make it cool and set
Please measure all the ingrediant...nd want subyitle too....uour new subsriber..love ur work
Hi Seema! All the ingredients are in the description box or up on my blog at www.cakesbymk.com (also linked below). Hope that helps :)
Ive been looking for a caramel recipe for a while. I love ur recipe however Im from the caribbean so i wont get the heavy cream. Is there any substitute for that?
Hi Trecia! You can use evaporated milk :). Hope that works well as a substitute for you!
Hi I’m in NZ is the heavy cream just the normal anchor cream with the red lid?
My question is how much of the ingredients