Welcome to the Cake Decorators Q&A
Other cake flavours and filling suggestions
Paul mostly uses ganache as his favoured cake coating and filling. He also predominantly works with dark chocolate cake, although we have recently seen on tutorial the use of toffee. Could Paul make some other interesting suggestions for cake flavour and filling besides ganache or butter cream. Thank you.
I always use madeira or victoria sponge cake (because they always turn out ok, lol). I sandwich together with jam and buttercream. You can always flavour cake or/and buttercream and use a different flavour jam. If anyone has a good, infallible chocolate cake recipe could they post it please?
Thanks for your answer Jayess. I do use your suggested cake flavourings, but sometimes I just wish we could be a bit more adventurous. The Americans seem to have endless typesof cakes and flavours, it's mind boggling! If you want a really fab chocolate cake recipe visit Jane Hornby at the BBC good food site and have a look at her chocolate wedding cake recipe. I've made this cake over and over again and it never disappoints. Follow the recipe exactly and don't be tempted to open the oven door before the instructions or the cake will sink. I tend to keep it in for an extra 5/10 minutes just to be on the safe side. I bake this only for special celebrations as it can be a bit hefty on the purse. Happy baking and decorating.
Thanks Jmilne for responding, I'm too lazy to make cupcakes, haven't got the patience with all that whirling and swirling but I'll certainly use some of your ideas in my monster cakes x.
Madewithlove... you can get some of those American cake reipes from cakecentral.com Theres a whole recipe section on there where community participants post their favourites. I've used some but you do need to be careful to work out the measurement and tempreture conversions.
Thanks for your answer Michele. CC is a site I look at frequently, but I find cups, and sticks of butter measures inaccurate, far too time consuming trying to convert every thing into metric. Thanks also to every one who has answered, I think I'm covered now. Cheers.