Creams & Fillings

Cake fillings and creams for gateaux, chocolates and bakes save you hours at the stove and still give you a result worthy of a confectioner. Here you will find more than 40 products: fruit fillings, hazelnut and caramel creams, ganache, lemon cream and mixes for buttercream and crème pâtissière. The creams in jars are ready to use, while the cake fillings are whipped up with cream.

Which creams and fillings do we stock?

• Cake filling mixes: strawberry, raspberry, forest berry, passion fruit-peach, mango-apricot, chocolate and a neutral filling you can flavour with fruit purée or whole fruit pieces. All are made by Städter. Whip the powder with cream; once chilled, the filling sets firm enough to slice. You will find every flavour under Cake filling mixes. The berry filling, by contrast, is ready to use. For even more choice, see our cake fillings.
• Nut and caramel creams: hazelnut cream 45% and light hazelnut cream 45%, gianduja hazelnut cream, pistachio cream 45%, pistachio filling, hazelnut, almond and caramel fillings, salted caramel cream, FunCakes caramel cream and mocha paste.
• Chocolate and ganache: dark chocolate ganache and white chocolate ganache, white chocolate cream and fillings with crunch: milk hazelnut or coconut with wafer crunch, and white chocolate with biscuit crunch.
• Specialities: lemon cream for tarts and tartlets, hazelnut praline paste and the 1.2 kg Birnenweggen filling for Swiss pear bread.
• Cream mixes: Buttercreme-Mix, Swiss-Meringue-Buttercreme-Mix, FunCakes Enchanted Cream and Crème Pâtissière Mix are grouped together under Buttercream & cream mixes.

Tips from our kitchen

• Stir first: nut and caramel creams can separate slightly in storage. Stir them smooth before use and they will pipe cleanly.
• Filling a cake: pipe a dam of buttercream around the edge of the sponge first, then spoon the fruit filling into the centre. The filling stays put and the cake stands straight. You can learn how to fill and coat a cake properly in our Basic cake course 1 in Adliswil.
• Make your own flavour: a spoonful of pistachio cream, mocha paste or gianduja hazelnut cream turns buttercream, ganache or whipped cream into a flavour of your own.
• Filling chocolates: pipe spreadable creams straight into chocolate shells. You will find more fillings made for chocolates under Nougat, gianduja & nut creams and Caramel, ganache & creams.

For homemade fillings, browse nuts & nougat or fruit purée in Fillings & Ingredients.

Frequently asked questions

Can I use the fillings straight away?

Yes, the creams and fillings in jars are: berry filling, lemon cream, nut, caramel and chocolate creams, the crunch fillings, ganache, praline paste, mocha paste and Birnenweggen filling. The cake filling mixes are whipped with cream, and the buttercream, Enchanted Cream and crème pâtissière mixes are prepared as directed on the pack.

Which filling works for chocolates?

Hazelnut praline paste, gianduja hazelnut cream, both ganaches and the salted caramel cream all work well. Fill them into shells or moulds and seal with tempered couverture chocolate.

How quickly will my order arrive?

Order by 4 pm and we dispatch the same day by A-Post. Delivery is free from CHF 100*.