Replacing filling with heavy cream?

Hi, Jen,

If I keep the cake in 68F after making and serve the cake in 24 hours, can I replace the filling with cream? if yes, do you have a recipe for cream based filling?

( I'm afraid of the 2 lb sugar in the filling in your original recipe. It seems my body now don't like sugar at all).


wold63026 days ago

If you keep the cake refrigerated you can definitely use pastry cream in place of buttercream. It does have less sugar. Here is a link to an instructable for homemade pastry cream. Let us know how it turns out!


babybayrs (author)  wold63025 days ago

Thanks for the link, I looked through it. I ended up use your exact recipe with all butter no shortening, but only a little filling between layers. I'm new at making cake. I managed making the cake the same day as my son's birthday. I think I learned a lot and identified a few places I can improve in the future. Here is a picture:


Awe, it looks really great. The drips are perfect and I love the trucks on top! I bet your son loved it! Thank you for sharing. :)