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Filling

Here is a selection of our Fillings

ITALIAN MERINGUE BUTTER CREAM

One of the all-time favorite icings for cakes and cupcakes is italian meringue buttercream. It is silky, incredibly creamy and absolutely beautiful to work with. Even better, the taste of this buttercream is divine. Even people who generally don't like frosting still love italian meringue buttercream.

AMERICAN BUTTERCREAM.

Also known as simple buttercream,is the easiest buttercream frosting to make and the one most commonly used in non-professional kitchens. It is made simply by creaming together butter and confectioners sugar with milk or cream. If desired, vanilla extract or another flavoring may be added. It is also sometimes referred to as “crusting buttercream” because it forms a thin crust after exposed to air for some time, which can be desirable in some situations.

DARK CHOCOLATE GANACHE

It is a mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless!

APPLE SAUCE

It is a fruit puree made from cooked or fresh apples and possibly a little sugar or cinnamon.

WHITE CHOCOLATE GANACHE

White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heat/humidity areas.

PASTRY CREAM

It is a hot cream prepared, composed of milk, egg yolks and sugar, thickened by a starchy material such as flour, corn starch, starch; and also flavored.

BERRY CAKE FILLING

A versatile mixed berry cake filling you can use for a multitude of desserts. Goes great in a layered white cake.

STABILIZED WHIPPED CREAM

It is versatile enough to adorn an ice cream dish, a cup of coffee and a birthday cake, all at the same party. It can also be frustrating if you can't whip it immediately before use. So the little trick would be to know how to stabilize it.

ERMINE FROSTING

It is done by cooking flour and sugar with milk to make a sweet dough. This dough is then whipped in softened butter until it is light and fluffy. Vanilla and salt are added to the flavor.

CHOCOLATE BUTTERCREAM

This recipe, intense in chocolate, is delicious and has a very present chocolate taste, in addition to having the advantage of not being too sweet compared to buttercream. It is ideal for covering your birthday cake, cupcakes, and also, for layer cakes and cake covered with sugar paste.

CHOCOLATE MOUSSE.

It is a dessert whose traditional composition includes at least chocolate and egg white, whipped up. It can sometimes be decorated with egg yolk, sugar or whipped cream, spices or citrus zest.

LEMON CURD

It is a thick, creamy spread that is made by cooking together lemon juice, egg yolks and sugar. It can also be incorporated itinto a variety of recipes, including ice cream and tarts.

FRESH STRAWBERRY BUTTERCREAM.

It brings you the summer sun in your cakes and pastries with this ultra-easy recipe of cream with fresh strawberry butter. Of course there are no artificial flavors or colors here, just the sweetness of ripe berries and their beautiful pink hue.

WHITE CHOCOLATE BUTTERCREAM.

It is a delicate taste of white chocolate, the perfect addition to any cake and can be colored to match any occasion!