Strawberry filling

Ingredients

• 4 cups fresh strawberry
• 1 cup water
• 1/2 cup sugar
• 4 Tablespoons corn starch
• 2 table spoon lemon juice

Preparation Instructions

1. Cut Strawberry into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.
2. In a sauce pan add fruit, water, sugar, corn starch and lemon juice. Bring to a boil and stir. Stirring constantly reduce heat and allow to cook until filling is thickened.
3. Store in a prepared container.

Raspberry Filling

Ingredients

⅓ cup granulated sugar

2 Tablespoons cornstarch

2 cups fresh raspberries

2 Tablespoons water

1 Tablespoon lemon juice

Preparation Instructions

• Combine sugar and cornstarch in small saucepan and whisk until combined.
• Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
• Turn stove top heat to medium stirring constantly, until berries release their juices and mixture begins to bubble about 8 minutes
• Continue to cook, stirring constantly, until thickened. Filling will continue to thicken as it cools.
• Transfer to a container and allow to cool to room temperature before spreading over cake,

Custard filling

Ingredients

• 2 cups milk
• ¾ cup white sugar
• 5 tablespoons all-purpose flour
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract

Preparation Instructions

• Heat milk on glass bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave glass bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled.

Chocolate mousse filling

Ingredients

• 1/2 cup hot water
• 4 Tablespoons unsweetened cocoa powder
• 1 1/2 cups semi-sweet chocolate chips
• 2 cups heavy whipping cream
• 2 Tablespoons granulated sugar

Preparation Instructions

• Stir the cocoa powder and hot water together.  In a double boiler melt the chocolate chips, just until smooth.  Add the cocoa mixture to the melted chocolate chips and stir well to combine.  Allow to cool to room temperature.
• In a separate large bowl, beat the cream and sugar until very stiff peaks form.  Add the chocolate mixture and fold in with a spatula until well combined.  Refrigerate then use when needed.

Ganache Filling

Ingredients

• 1 1/2 cups heavy whipping cream
• 1 1/2 cups chocolate chips
• 1/4 cup brown sugar
• 1/4 cup salted butter
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Preparation Instruction

• In a large sauce pan over medium heat, bring cream to a simmer. You do not have to stir but watch that it does not go past a simmer.
• Add chocolate chips and brown sugar. Stir until all the chips are melted, removing from heat when they are half melted.
• Add the butter, vanilla and salt. Stir until combined and the sauce is smooth without any sugar grains.
• Let sauce cool for 10 minutes. Start pouring over the middle of the top and gently spread out.

Fudge filling

Ingredients

• 230g bittersweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1/3 cup light corn syrup

Preparation Instruction

1. Place the chocolate in the bowl of a stand mixer (the bowl must be heatproof); set aside.
2. Whisk together the cream and corn syrup in a small saucepan and bring to a boil over medium heat. Pour the cream mixture over the reserved chocolate and whisk until melted and smooth. Refrigerate uncovered, stirring occasionally, until cooled to room temperature,
3. Place the bowl on the stand mixer and fit the mixer with a paddle attachment. Beat on high speed until the chocolate mixture is lighter in color and fluffy.

Cream Filling

Ingredients

• 1 cup very cold heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract

Preparation Instructions

Place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.

Pineapple Filling

Ingredients

• 567g of fresh pineapple, crushed
• 100g granulated sugar
• 2 Tablespoons cornstarch

Preparation Instuctions

1. Combine all ingredients in a saucepan and cook over medium heat.
2. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 2-5 minutes.
3. Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.

Caramel Filling

Ingredients

• 110g Light Brown sugar
• 60 ml Golden syrup
• 60g butter
• 1 can Sweetened Condensed Milk
• 2 tsp vanilla extract

Preparation Instructions

• Place brown sugar, golden syrup, and butter in a heavy based saucepan.
• Let it boil.
• Reduce heat the and cook until the butter and sugar are melted.
• Continue to cook until the mixture becomes darker in color.
• Add the condensed milk and let come to a boil on low heat again.
• Cook on low for about 5 minutes stirring constantly.
• The mixture will get thicker.
• Add vanilla - stir to combine.
• Spread the mixture in the middle of the cake

Cherry Filling

Ingredients

• 200 g Cherries
• ¼ cup White sugar
• 1 tbsp. Cornstarch
• 1 tbsp. Lemon juice
• 120 ml Water (divided)

Preparation Instruction

• Wash and remove seeds from cherries.
• Place cherries in a saucepan with, sugar, lemon juice, and half the water (¼ cup).
• Heat on low to medium until sugar is dissolved. 
• In a separate bowl, combine the remaining water (¼ cup) and cornstarch. And mix well. 
• Add the cornstarch mixture to the cherry. 
• Continue to cook on low - the mixture will thicken and look glossy.
• When thick enough to coat the back of a wooden spoon or spatula it's ready.
• For cake filling you can make a bit more thicker.
• Remove from heat - And pour into a container
• Let it cool completely.