Filling Disaster - Help!

Decorating By gracie07 Updated 27 Jul 2009 , 2:53am by gracie07

gracie07 Posted 26 Jul 2009 , 4:06am
post #1 of 3

I made a 10" round cake with raspberry filling, and the filling made my icing on the sides of the cake bubble and crack open. It was a mess, and then to top it off the top layer would easily slide due to the filling. I know people make fruit filled cakes all the time, so any ideas for the future????

2 replies
JanH Posted 26 Jul 2009 , 4:40am
post #2 of 3

Did you use an icing dam to keep the filling in?

How much filling did you use per layer?

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

The above superthead has a sleeved pastry filling usage chart (by layer size) and links to Wilton's cake making help (how-to fill using b/c dam) - and so much more.

HTH

gracie07 Posted 27 Jul 2009 , 2:53am
post #3 of 3

I did use a dam and honestly, I didn't use a lot of filling b-cuz it was my first atempt and I was scared this would happen...... Thx for responding so quicklyicon_smile.gif

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