blueberry filling for vanilla cake?
Posted: 22 April 2009 04:07 PM   [ Ignore ]
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Does anyone have a good blueberry filling for vanilla cake?
Can i make whipped cream and then mix in the blueberry topping recipe from
the cake bible?  or can i mix the blueberry topping with the mousseline bc?
Is the blueberry topping thick enough to use on its own for a filling?

Thanks!

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Posted: 22 April 2009 05:37 PM   [ Ignore ]   [ # 1 ]
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Hi Chleonard - I would say the blueberry topping isn’t quite firm enough to use as a filling alone, but you could certainly pipe a dam of buttercream around the circumference of your bottom layer and then fill with the blueberry topping (it will ooze out when you cut the cake though).  The only apprehension I’d have with mixing it into buttercream or whipped cream is that it has a tendency to turn things kind of gray-ish in color.  If appearance isn’t a factor for you, go ahead and experiment.  Here’s a photo of the blueberry topping on a piece of cheesecake.  You can see it’s very “sauce like”.  I’m also posting a lovely photo of a cake Matthew made that was topped with blueberry topping.

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Posted: 22 April 2009 06:08 PM   [ Ignore ]   [ # 2 ]
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I agree with Patricia. Perhaps you can also try thickening it slightly so it will not be so runny. Just a thought…........

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Posted: 23 April 2009 01:15 PM   [ Ignore ]   [ # 3 ]
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thanks for the advice!
this may be a stupid question, but how can i thicken it?  add more cornstarch?

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Posted: 28 April 2009 02:38 PM   [ Ignore ]   [ # 4 ]
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CH~LEONARD:
  Good morning. I do not have a recipe for you. However, I can give you a little of my culinary imagination. I must warn you that it does work overtime at times. Here is how I feel you can succeed . I happen to have in my pantry a large jar of bluebeeries in light syrup I bought at Trader Joe’s market some time ago. My thoughts are if you can get a can or jar of blueberry juice you can follow the directions to make like a lemon curd using the blueberry juice. When completed mix in the blueberries. Then follow member
Patrincia’s suggestion about piping a dam & placing the curd in the cake surface. If you have questions about curd brewing we can help you there with a very simple one. I hope this info will help you make the right decision for yourself. Please let us know how well you did.
Good luck & enjoy the rest of the day.

  ~FRESHKID. tongue laugh

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Posted: 28 April 2009 03:42 PM   [ Ignore ]   [ # 5 ]
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since blueberries are coming into season i would just add a layer of fresh blueberries to a layer of mousseline or whipped cream for a blueberries and cream filling. this is how i do strawberries and cream and it is always devine.

however, i wouldn’t use the blueberry sauce as a filling. use rose’s blueberry topping, with fresh blueberries if you feel you must add sugar. the blueberries are barely cooked and keep a nice plump shape. do a dam as suggested and full your cake. it will be beautiful when cut.

jen

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Posted: 28 April 2009 04:50 PM   [ Ignore ]   [ # 6 ]
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thank you to everyone for the advice.
i ended up making the blueberry topping (the winter blueberry topping with frozen blueberries).  I pureed it a little with my immersion blender so it was a little smoother.  it was pretty thick, but i was afraid to use it alone for the filling (even with the dam).  (i had a 2 hour drive with the cake). 
but since i was making the mousseline bc anyway, i added some of the blueberry topping to the bc to see…
it was delicious and turned a pretty purple color…
everyone loved the blueberry filling. 
Thanks again!

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Posted: 28 April 2009 05:01 PM   [ Ignore ]   [ # 7 ]
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glad it worked out!

FYI, two hours in the car probably wouldn’t have damaged your filling if you were starting with a cold cake. it takes forever for MBC to come to temp all the way through a cake. I made a cake in feb which was served after being outside on a hot day (we live in CA) for a couple of hours and it was STILL cold when I cut into it.

jen

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