How Much Filling Per Layer?

Decorating By katie11 Updated 22 Aug 2008 , 11:34am by indydebi

katie11 Posted 19 Aug 2008 , 1:39am
post #1 of 16

I seem to have a problem with uneven layers of filling that look funny when the cake is cut. Should I be measuring out the filling for each layer? If so, how much filling per layer of a 10" square cake (torted - 3 layers of filling) should I use?

Thanks!

Katie

15 replies
sari66 Posted 19 Aug 2008 , 2:06am
post #2 of 16

I eyeball how much to put on my cakes but if I had to guess it would be 1/4 to half cup depending on cake size

PinkZiab Posted 19 Aug 2008 , 2:41am
post #3 of 16

I eyeball it. I like to have my filling and my cake layers the same thickness.

indydebi Posted 19 Aug 2008 , 10:18am
post #4 of 16

I pipe the dam around the edge of the cake (coupler in the bag .... no tip) then put my filling to just under the top edge.

staceyboots Posted 19 Aug 2008 , 10:38am
post #5 of 16

ditto on indydebi's comment

pipe a dam around each layer using stiff buttercream and a decorating bag fitted with a coupler...then fill the middle. your layers will then look even

katie11 Posted 19 Aug 2008 , 11:27pm
post #6 of 16

Thanks! I've always piped a dam, but I usually do it after I fill (I just don't spread my filling to the edges), and I have always used a smaller tip. The coupler sounds like a brilliant idea and it should help me 'eyeball" how much filling I actually have!

Katie

staceyboots Posted 20 Aug 2008 , 4:06pm
post #7 of 16

katie,

try damming your layers before you fill.

i find that if you do this step first, the spatula will glide over the top of the dam when you are filling your layers....that way, your layers will be level and even.

jules1719 Posted 20 Aug 2008 , 9:59pm
post #8 of 16

A good rule of thumb is: your filling should be half the thickness of the cake layer. So 1 inch cake layers would be filled with 1/2 inch of filling.... It's just a rule of thumb, and I fill with light, whipped cream or mousse fillings much more generously.

indydebi Posted 20 Aug 2008 , 11:42pm
post #9 of 16
Quote:
Originally Posted by jules1719

A good rule of thumb is: your filling should be half the thickness of the cake layer. So 1 inch cake layers would be filled with 1/2 inch of filling.... It's just a rule of thumb, and I fill with light, whipped cream or mousse fillings much more generously.




I use 2" cake layers (4" tier) and no where near that much filling. A 1" layer of red raspberry filling would cause the biggest slide-off since avalanche season! icon_lol.gif

katie11 Posted 21 Aug 2008 , 1:47am
post #10 of 16

I'm definitely going to try piping my dam first! Do you think that 4 cups of SMBC is enough to fill a 10" square, torted cake?

Thanks!

p.s. Love the avalanche comparison!

staceyboots Posted 21 Aug 2008 , 6:22pm
post #11 of 16
Quote:
Originally Posted by katie11

I'm definitely going to try piping my dam first! Do you think that 4 cups of SMBC is enough to fill a 10" square, torted cake?

Thanks!

p.s. Love the avalanche comparison!




how many layers of icing will your cake have?

katie11 Posted 21 Aug 2008 , 6:25pm
post #12 of 16

I'm not sure I understand your question. The cake is 2 layers and torted, so it will have 3 layers of filling. Is that what you mean?

Thanks!

staceyboots Posted 21 Aug 2008 , 6:39pm
post #13 of 16

Yes...for a 10" square cake (with filling that is approx. 1/4" thick) my guess is that you would probably need about 1.5 - 1.75 cups per layer of filling....in total: 4.5 - 5.25 cups of SMBC

4 cups of SMBC should work...just go a little easy on the layers.

HTH!!

Carolynlovescake Posted 21 Aug 2008 , 11:33pm
post #14 of 16

This is what I go by...

Sheet Cakes

8X8 or 9X9 1/4 cup
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup

Rounds

5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
8" 3 cups
16" 3 2/3 cups
18" 5 2/3 cups

Bellatheball Posted 22 Aug 2008 , 6:14am
post #15 of 16

I've read the same rule as above: your filling should be 1/2 the height of the cake layer. Like Indydebi said, you can't really follow it with preserves or fruit filling. More than just sliding off, the taste is too overwhelming. I found that out the hard way. icon_redface.gif

indydebi Posted 22 Aug 2008 , 11:34am
post #16 of 16

can you imagine two 3" layers of cake with 1-1/2" of filling between them? icon_lol.gificon_lol.gif

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