So what’s the difference?
To better understand our selection of fillings, we have outlined some details on their texture and consistency.
Italian Buttercream: A type of meringue-based icing which is used on the exterior of the cake and filling the cake. Light and not overly sweet, Italian Buttercream is flavored, using fruit purees, various emulsions, chocolate, cookies, etc.
Vanilla Bavarian Cream: Vanilla pastry cream lightened with whipped cream. A more flavorful and delectable cream filling as opposed to plain whipped cream.
Vanilla Custard: A mixture of milk, egg yolks, and sugar cooked to a pudding consistency; also called pastry cream. Flavored with vanilla beans and finished with butter, this custard is rich, thick, and creamy. A banana option is also available.
Compote: Sweetened cooked fruit in syrup with the finished consistency of a jam or preserve.
Curd: Made with fresh lemon juice, this cooked filling is intensely flavorful and smooth. Similar to a custard consistency.
Mousse: Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit.
Ganache: A mixture of chocolate & heavy cream. Similar to a fudge consistency.