Can anyone help me find a chart that tells how much filling (in cups) you need per layer? I'm doing square layers, but would like a chart that shows all shapes for future reference. I tried doing a search but all the sites that came up are no longer available.
Thanks for any help you can give!
I would like to know that too. I suppose it's personal preference. I was watching Amazing Wedding Cakes last night and one of them put like an inch of filling in each one of her layers!
I would also like the answer to this question!! Who has the answer?? TIA
There's a very good chart in the Cake Bible.
Martha Stewart has one in her Wedding Cakes Book.
How do you get that much filling to stay in the cake- mine always squishes out the sides..... even with the dam.
I saw on Martha Stewart weddings - ron ben isreal (totally can't spell!) cut into his cake and I swear the filling layer was thick as the cake layer - how do you do that! it looked AMAZING!
Does anyone know if there is a website with this info on it? Unfortunately, I don't have either of those books. I guess I may take a trip to the library.
I saw on Martha Stewart weddings - ron ben isreal (totally can't spell!) cut into his cake and I swear the filling layer was thick as the cake layer
I, too, prefer to make my cake layers and filling layers equal. It looks much nicer when the cake is cut and makes it SOOOO much tastier! lol
Edited to add: I should note that I obviously always torte my cakes (it's what I was taught in culinary school, and to me, un-torted cakes just never have a high enough filling to cake ratio)... I could never put THAT much filling between two 2" layer cakes! LOL
How do you get that much filling to stay in the cake and not squish out the sides???
Do you always fill with frosting then? I would think with some fillings, such as fruit, or custard types, that it would be a bit much.
Actually, I rarely fill with frosting. Most often I use mousses, but I use all sorts of creams, custards, fruit fillings, etc. If the filling is VERY soft/loose, I pipe a dam of frosting, but I also pipe 1-2 concentric circles of buttercream for support and fill in the gaps with my filling (think of a bullseye/target). For fruit-filled cakes I usually use thinner layers of cake, but more of them, of course (instead of baking in a regular cake pan and torting extra thin, however, in this case I'll usually bake my cakes in thin layers (think jelly roll), and cut them using a cake ring and stack them in the cake ring. In these cases, each cake layer is usually only 1/4"-1/2" thick, but obviously I would use more of these layers to build the cake. I also use this method for fragile cakes that don't bake up well in a standard pan.
even when I pipe a damn of frosting, or even if i fill with frosting - it always squishes out the sides - what the heck am I doing wrong???
Interesting info pinkziab.
Janel is your border/dam lower than your filling and it is rising over it?
basically the border ends up squishing out and then the filling comes next!