Recipe(tried): Fillings and Frostings for Sandy...

Hi Sandy!
Here ya go! These are delicious especially with the silver-white cake...makes me want to go make one just thinking about it!! The Mocha Frosting and Custard Fill is my favorite...Hope you enjoy!
I always make a double batch of the custard filling so I can put a generous amount on the cake...and whatever is not used makes a yummy snack!! There always seems to be someone hanging around ready to eat a bowl...hee hee. Just be sure cake is COMPLETELY cool and the custard WELL chilled..otherwise you end up with the cake sliding all over the place and the filling running out the sides. When I spread the filling I leave about a 1/2 inch border around the cake since when you apply the top layer it will spread. Let me know how you like it if you try! Mocha Buttercream Frosting Amount Measure Ingredient -- Preparation Method
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16 ounces confectioner's sugar
1/2 cup cocoa
6 tablespoons butter -- softened
1/3 cup hot coffee
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In large bowl with spoon or with mixer at medium speed, beat all ingredients until very smooth, adding a little more coffee if necessary to make the icing of good spreading consistency.

Makes enough to frost a 9x13 inch cake, tube cake, 24 cup cakes, or to fill and frost a 9 inch two layer cake.

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Custard Filling

Amount Measure Ingredient -- Preparation Method
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4 egg yolks
2 cups milk
1/2 cup sugar
1/3 cup cornstarch
3 tablespoons orange-flavored liquer -- optional

In heavy saucepan with wire whisk, mix ingredients until well blended; then, over medium heat, cook, stirring constantly, until mixture thickens, about 10 minutes. Cover custard surface with waxed paper; refrigerate until well chilled, about 1 1/2 hours.

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1 1/4 cups light corn syrup
2 egg whites -- at room temperature
1/8 teaspoon salt
1 teaspoon vanilla

In saucepan over medium heat, heat corn syrup to boiling; remove from heat.
In large bowl with mixer at high speed, beat egg whites until foamy; add salt and continue beating just until soft peaks form.
Slowly pour in hot syrup, beating 6 to 8 minutes until the mixture is fluffy and peaks form when beater is raised. Beat in vanilla extract.

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Fresh Lemon Filling Amount Measure Ingredient -- Preparation Method
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1/2 cup water
1/4 cup sugar
1 tablespoon lemon peel -- grated
1/4 cup lemon juice
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon butter

In saucepan, stir first 6 ingredients until blended. Over medium heat, cook until very thick and boiling briskly, stirring constantly. Reduce heat; simmer 1 minute, stirring ocassionally.
Remove from heat; stir in butter. Cool mixture at room temperature.

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