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! You may omit the champagne or prosecco if you'd like. So what’s a cake baker to do? Substitute with 2 tablespoons of lemon juice and up to 1/4 cup of water if needed to help the sugar dissolve. And since frozen fruit works well in the recipe without thawing, it’s easy to make more. Less sugar means a better balance in flavor. I hope you'll find plenty of recipe inspiration for everyday celebrations. For some cakes, like my red velvet cake from scratch, I always do this. I like using a fork for this. Refrigerate with a piece of plastic wrap pressed against the surface until ready to use. If you prefer a sweeter filling or your berries are particularly tart, taste the filling about halfway through the cooking time. But sometimes, we want a cake filling that’s a little different – like this champagne blackberry cake filling! Make sure to break up large chunks. Typical fillings include pastry creams (like the filling in the mudslide doughnuts), curds (like in my orange cake and lemon cake), or ganache. Once the sugar has dissolved and the fruit is soft, stir in the cornstarch and water mixture. To speed up the process, cover the skillet with a lid for about 5 minutes at the beginning of the cooking time. But it would also be lovely on a chocolate cake with a rich ganache and topped with fresh berries. But a custom cake filling can take things over the top! This champagne blackberry cake filling does just that! 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! Use fresh or frozen blackberries to make this delicious and unique cake filling recipe! Mash the fruit occasionally. 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. Currently, my top two to pair with this are the lime cake and my moist vanilla cake recipe. I also like how the cake filling recipe can be made with fresh or frozen fruit. And any variety of berry will work! 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. Be careful with fresh fruit fillings! Remove the cake filling from the heat and transfer to a heatproof container. Bake for 30 minutes, or until sides are bubbly. Next, a medium/large mixing bowl, combine the dry yellow and vanilla cake mix and melted butter, and stir until crumbly. Learn how your comment data is processed. Most of the time, when we make cakes, the easiest option is to use the frosting as the filling between the cake layers. I also like how the cake filling recipe can be made with fresh or frozen fruit. Place the blackberries and sugar in a skillet. Just spoon the curd directly into tart shells, or spoon and spread over cake layers. But for other cake flavors, I like to change things up from time to time and add a different cake filling between each layer. I’m thrilled to finally share this recipe with you! Pour butter/cake mixture over the blackberry pie filling layer in the baking dish. 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. I grew up in a small town in Northern California called Loleta. I’m sharing the recipe with the champagne, though, because it’s what I mentioned using in my key lime cake video. With any cake, the key is to make sure all components are well balanced! I mean, we all know that frosting and the cake recipe are essential. Add additional sugar one teaspoon at a time if needed. I’ve made this with strawberries, blackberries, a frozen mixed berry blend, and blueberries. I hope you love this champagne blackberry cake filling recipe, darlings. This delicious cake filling recipe can be made with fresh or frozen blackberries and pairs beautifully with a variety of cake flavors. To speed up the cooling process, put the prepared blackberry cake filling into a casserole dish or other dish with a large surface area. So a cake that would otherwise keep refrigerated for a few days looks sad in a day or two. The answer is… just about anything! The primary difference between this blackberry cake filling and using blackberry jam is the amount of sugar. Less sugar means a better balance in flavor. Enter your e-mail address below to start receiving our newsletter! The decorator used a generous layer of fresh strawberries without planning supports, and the cake literally slid apart before the party! The other issue with using cut fresh fruit in a cake is that it begins to weep and turn pretty quickly. Well, we adjust and make our own fruit cake fillings! Allow to cool completely before using. But using fresh fruit in a cake can present some challenges for cake bakers. 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. There are so many different options for cake fillings! Once chilled, fillings and sauces thickened with cornstarch will loosen when stirred. Allow the fruit to cook for about 10 minutes, stirring frequently until the mixture thickens slightly and the sugar is completely dissolved. You can completely omit it with no problem. If you don’t want to use a fruit filling for the key lime cake, the key lime curd is another favorite option. And most of my requests for this recipe come from that post. We requested one tier of the cake be vanilla cake with custard and fresh strawberry filling. The larger surface area will help the filling cool much faster than a jar or smaller mixing bowl. Bring the berries to a simmer and cook 1 minute. 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. Set aside. There's a little bit of everything, mostly sweet, because life is better with dessert and a sprinkle of pixie dust! Let me share a story from the Godfather’s and my engagement party…. With any cake, the key is to make sure all components are well balanced! So now we need to bake a cake. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The reality is, we are more likely to have a lemon around than an open bottle of champagne or prosecco. Get creative! Place the skillet over medium heat and cook until the berries begin to break down. And you might be wondering what kind of cake flavors work best with a blackberry cake filling. It’s one of my go-to recipes for cake fillings, and always a hit. Make your cake a celebration with champagne blackberry cake filling. Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in Blackberry Juice. Posted on Last updated: March 2, 2020 By: Author Mary (The Goodie Godmother), Categories Blog Recipes / Cakes and Cupcakes / Desserts and Sweets. After 5 minutes, add the sparkling wine, if using. And any variety of berry will work! When I do that, I add a tablespoon of lemon juice to provide a little acid to balance the sweet. If using lemon juice and water instead of sparkling wine, add it here. Welcome! This recipe is great to make extra when berries are in season and freeze to use later. Thankfully the bakery worked with us, but the lesson stuck with me. Enjoy! Personally, I am a huge fan of fruit cake fillings. This cake filling is very similar to making a quick jam. Darlings, there’s something beautiful about a tasty cake filling. This site uses Akismet to reduce spam. Toss to coat. All delicious. So, when ready to use, don't stir. We ordered a two-tier chocolate ganache covered cake from our favorite grocery store bakery. Over by our good friends the Meyers house, there was a huge blackberry patch growing by the side of a dirt road. Cake filling may be made up to 3 days in advance.

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