Cake fillings & ingredients

If you are looking for cake fillings, this is where everything goes that belongs inside and on a cake before fondant and decoration come into play: over 390 items from our own stock, from couverture to fruit puree, from flavouring pastes to cake icing. We have sorted the range by working step, so you can quickly find the right subcategory.

What is in this category?

• Cake fillings: ready-made fillings such as hazelnut, caramel, almond or berry filling, plus gianduja, pistachio and lemon cream, and buttercream, crème pâtissière and sponge mixes.
• Flavourings: flavouring pastes, liquid flavours, vanilla pods and extract, citrus zest and pure oils.
• Cake icing and glaze: cake icing in many colours, drip cake icing, mirror glaze and cake glaze.
• Fruit puree: from passion fruit to raspberry, mango and sour cherry, in 500 g and 1 Kg.
• Syrup: Monin cane sugar syrup, plus rose water and orange blossom water for flavouring.

The basics for every filling

We also stock the ingredients no bakery can do without. These include Lindt couverture (dark, milk and white, 0.5 kg each) and Felchlin Grand Cru Maracaibo 65 %, as well as glucose, invert sugar and sorbitol, which stop sugar from crystallising in fillings. For setting there is pectin and baking starch; for creams and mixes there is pasteurised egg white, egg yolk and whole egg powder, almond flour, feuilletine flakes, hazelnut and almond brittle and cocoa nibs. For small tarts you will find tartlet cases in Ø 3.8, 5.3 and 7 cm.

Tips from the bakery

• A fruit filling that holds: fruit puree on its own runs out of the cake. Set it with pectin or gelatine and pipe a dam of buttercream around the edge, and your layers stay neat.
• Go easy on flavouring: start with a little and taste again after chilling. Flavours need a few hours to develop.
• Let it rest overnight: a filled cake cuts much more cleanly after a night in the fridge.

How to find the right ingredient

First think about what job the ingredient has to do. If it should add flavour, reach for flavourings, fruit puree or a ready-made filling. If it should add structure, you need pectin, baking starch, glucose or egg white and egg yolk powder. If it should finish the cake nicely, look at the icings. For large quantities or an event, the 1 Kg packs of fruit puree, glucose and buttercream mix are worthwhile. Order by 4 pm and your parcel goes out the same day by A-Post. And if you are unsure, just ask us in our shop in Adliswil.

Frequently asked questions

How much filling do I need for a cake?

That depends on the diameter and the number of layers. As a guide, a layer of about one centimetre per tier is enough, slightly less for fruit fillings. If you want to adapt a recipe to a different tin, our article how to convert cake recipes will help.

Which filling works under fondant?

Under fondant you need a stable filling such as buttercream or ganache, because very soft creams give way under the weight. You will find suitable supplies under Fondant & Marzipan. If you would rather learn it hands-on, join the basic cake course 1 in our bakery in Adliswil.