I was wondering if anybody had a good idea for how to put a filling in a bundt cake. I don't know anything about fillings that can be put in between layers of the batter itself. I've only ever torted an already baked cake with the wilton cake leveler and then put a filling of for example strawberries heated with cornstarch and sugar. If I used this same filling in between layers of batter would it sink to the bottom of the cake do you think or the consistancy be bad with too much heat for too long a time during the baking process? Should I try and find one of those pastry filling thingies? Any ideas are appreciated!
Once the cake is baked and cooled, you could turn it over so the flat side is up. Carefully dig out a trench all the way around the cake.. You could then fill the trench with some type of filling. I would use something that's firm, like a mousse filling. Then I would put some of the cake pieces back on top of the filling to hold it in place. Turn the cake back over on a board and plate and decorate it. That's how I would do it!! Someone else may have a better idea!!
We all do things a little differently. I cut about a 1 inch layer off the top of the cake. Then I do like was suggested, leaving a 1 inch wall on the outer rim and the inner rim around the ring hole, I cut out a 1 inch tunnel also one inch deep making sure that under the tunnel there will still be a 1 inch minimum height of cake bottom. I fill that tunnel and sometimes also put a thin layer of icing on top and replace the top layer. Does that make sense?
I'm another tunnel-er! It has worked really well every time I've done it. A firmer filling has been important for when I cut into the cake (a loose filling would fall out of the tunnel )