There are a large variety of cake mixes on the market today. The downfalls to all these flavors of cake are many people stay within the basic standards of the cake mixes.
Many people really do not think outside the box literally when it comes to cake baking from boxes. The standard rectangular or round cakes with icing is what many people make for dessert.
Now is time to think outside the box and fix a better cake for dessert. Sure one can use the standard cake mix and frosting for the center fruit filled cakes. This surely will be the easiest manner in making such a cake.
The fun thing about making a center fruit filled cake is that the fruits and cake mixes can be mixed and matched to create a different cake any time. The choice frostings can also match the cake mix or the choice of fruit filling.
Choosing the Cake Mix, Fruit, and Frosting
Start by choosing your favorite cake mix. Once you have decided on the flavor of the cake, think about what types of fruits you like. For instance, bananas, blueberries, raspberries, blackberries, strawberries, kiwi, and occasionally apples are the best choices for the fruit fillings.
Decide which fruit will taste best with the boxed cake choice. Take a few minutes to find the best fruit for the filling. You will not want fruit that is close to being one hundred percent ripe as the fruit will mold faster in the middle of the cake.
Once you have the boxed cake mix and fruit chosen, decide whether you want the frosting to match the cake mix or the fruit. For example, you chose a chocolate cake mix and bananas, do you want a chocolate, vanilla, strawberry or banana frosting.
Start by choosing which type of baking pan you want to bake the cake in. Once you have chosen the baking pan, mix and bake the cake according to the directions on the box. The cake will need to be at room temperature before assembling the cake.
You will also want to choose a filling such as pudding or one of the berry glazes to add to the fruit for the center of the cake. If you chose a pudding for the fruit center, you will want to make the pudding while the cake is baking. By doing this, the pudding will be set.
Assembling the Cake
Once the cake is cooled to room temperature remove it from the pan or pans. If you chose to bake the cake in a rectangular pan, leave the cake face down on the surface you turned it out on.
There are two ways you can assemble the rectangular cake. You can cut the cake in half from the bottom side (which now is facing up) to the top side (which now is facing down).
Or you can take a piece of dental floss a foot longer than the width of the cake and slice it down the middle from end to end. This method is recommended in this case. Take the top part of the rectangular cake and lay aside.
For the fruit filling of the cake, you will want about a half cup of the pudding or the glaze. Place the glaze or pudding into a mixing bowl. Slice the fruit if needed into the glaze or pudding. If more glaze or pudding is needed add it after you have mixed the fruit with the first addition.
Carefully spread the fruit mixture across the bottom part of the cake. You can leave about a quarter inch around from the outside of the cake if you choose to do so. This will eliminate the frosting and the filling from mixing during the frosting process. Place the other part of the cake back onto the other part of the cake with the fruit mixture and frost.
If you chose to use two round cake pans, the assembly of the cake and fruit mixtures will be easier. Turn one of the round cakes upside down so the top is facing down. Spread the fruit filling mixture in the same manner as the rectangular cake. Place the second round cake top up.
Once you have the cakes assembled on the cake plate being used, you can now ice the cake with the frosting of choice.
While making this type of cake make take a bit longer and a few more ingredients, it will be a pleasant change from the ol’ stand by cake. The center fruit filled cake will need to be refrigerated to help keep the life of the fruit filling to last longer.
