Fillings For A Beginner

Decorating By RandiS Updated 23 Jun 2008 , 8:23pm by awolf24

RandiS Posted 23 Jun 2008 , 7:53pm
post #1 of 4

How do fillings work? I have never made a cake with them, and I am just not sure how to add a filling to the actual cake. Is it done in between layers? Is it possible to add filling before the cake is baked? Please Help! Thank you!

3 replies
cake-angel Posted 23 Jun 2008 , 8:05pm
post #2 of 4

Fillings are generally added after the cake is baked. You would usually have between two to four layers and put a flavored filling between each layer. then stack together and ice the cake.

It is helpful to use a dam (pipe a ring of icing just inside the edge of the layer and fill inside the ring with filling. then add the top layer and press firmly. Frost the cake and serve!

projectqueen Posted 23 Jun 2008 , 8:09pm
post #3 of 4

Yes, a filling is put between layers. You can either bake 2 separate layers and put the filling between them (AFTER it is baked and cooled) or you can bake 1 high cake and slice it horizontally and put the filling in there.

Remember that if you bake 2 separate cakes, you will need to level the top of the cake (if your cake comes out of the oven with a rounded top on it that's higher in the center) so the top cake sits nice and level on the bottom cake.

Usually before you put a filling between the layers you will want to fill a pastry bag with stiff icing and use maybe a #12 tip or leave the tip off all together and just use the coupler and go around the whole edge to form a "dam" of icing. This will contain the filling and also help you know how much filling to put in (don't go higher than the dam). The reason you need to do this is that when you press the top cake on top of the bottom cake, the filling without a dam will go everywhere and ooze out. The dam keeps everything nicely in place.

You could start with buttercream as a filling or flavored buttercream just until you get the hang of it.

awolf24 Posted 23 Jun 2008 , 8:23pm
post #4 of 4

Just as projectqueen said - plain buttercream is fine for a "filling" - or an easy flavor addition is to add seedless jam or preserves with the buttercream, or even the jam by itself (use the icing dam as described in previous posts). Works great!

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