Cake fillings

A good cake filling is what turns a pretty cake into one that people come back to for a second slice. Here you will find over 40 products for the layers between your sponges: cake filling mixes to prepare with cream, fruit fillings in jars, mixes for buttercream and custard creams, nut creams and ganache. Use them to fill birthday cakes, wedding cakes or a simple Sunday bake exactly the way you like.

Which cake fillings do we stock?

Cake filling mixes and fruit fillings in jars

The Städter cake fillings in strawberry, raspberry, forest berry, mango-apricot, passion fruit-peach, chocolate and neutral are powders: you mix them with cream and, after a short chill, the filling sets firm enough to slice cleanly, with no gelatine needed. They are ideal for cream cakes and Swiss rolls; how much cream to use is shown on the pack. You will find every flavour under cake filling mixes. The berry filling and the lemon cream, on the other hand, come ready to use in a jar; the lemon cream adds a fresh, tangy note to light-coloured cakes. For a homemade filling, browse our fruit puree in many flavours.

Buttercream and cream mixes

With the buttercream mix, the Swiss meringue buttercream mix, FunCakes Enchanted Cream Mix and Choco, the crème pâtissière mix and the vanilla cream powder you can make smooth, consistent creams that turn out every time. How much butter, milk or water to add is shown on each pack. You will find all the mixes together under buttercream & cream mixes.

Nut, caramel and chocolate creams

Hazelnut cream (also in a light version), gianduja hazelnut cream, pistachio cream, almond filling, salted caramel cream, FunCakes caramel cream, mocha paste and white chocolate cream can be used on their own as a layer or stirred into buttercream for flavour. The milk hazelnut filling with wafer crunch and the white chocolate filling with biscuit crunch add some bite. Dark and white chocolate ganache and hazelnut praline paste complete the range. More creams for chocolates and baking are waiting in creams & fillings.

Using cake fillings: tips from our kitchen

• Buttercream dam: pipe a ring of buttercream around the edge of each sponge and spoon the fruit filling into the middle. That way it stays between the layers instead of squeezing out at the sides.
• Stabilising fruit fillings: set a homemade fruit puree filling with gelatine and let it firm up inside a cake ring before adding the next sponge. Fresh pineapple or kiwi stop gelatine from setting, so use agar-agar instead, available in gelatine, pectin & agar-agar.
• Layer it cold: sponges and filling should be at the same temperature so nothing slides. Chill the filled cake before you coat it.
• Combine flavours: sponge, raspberry cake filling and Swiss meringue buttercream make a classic. A chocolate sponge with chocolate cake filling and dark chocolate ganache becomes a proper chocolate cake, and passion fruit-peach filling with Enchanted Cream a fresh summer cake. Bake the base with our foolproof sponge cake recipe, and find layering ideas in the heart cake with vanilla and raspberry.

Frequently asked questions

How do I prepare the cake filling mixes?

Mix the powder with well-chilled cream as described on the pack, then chill the filling briefly until it has set. The berry filling, the lemon cream and the nut and caramel creams, by contrast, are ready to use straight away.

Buttercream or crème pâtissière: which one when?

Buttercream is firm and holds its shape. It supports several layers and works well as a coating under fondant. Crème pâtissière is softer and creamier, ideal for fruit and cream cakes and for tartlets.

Where can I learn to fill a cake neatly?

You can learn the basics in our basic cake course 1 at our kitchen in Adliswil. More topics are waiting in our cake courses.