Layering Question.. Need Help

Decorating By xkfayex Updated 3 Nov 2009 , 3:08am by tastyart

xkfayex Posted 3 Nov 2009 , 2:51am
post #1 of 3

i've only done 2 layer cakes and tiers, so i thought i would ask.

i'm planning to do a chocolate cake with chocolate mousse filling and i've never had much luck keeping the mousse from buldging with 2 layers and thought maybe it was because the cake was too heavy.

so my question is:

what is the best way to fill a 2 layer cake with mousse? or would it be better to make more layers of thin cake each layered with mousse?

2 replies
Cakepro Posted 3 Nov 2009 , 3:07am
post #2 of 3

This question is asked ten times a day. Have you done any reading or searching here?

You must have a STIFF DAM of buttercream to hold in fillings, and there are various techniques that people use to battle the filling bulge.

Try the search function! You'll find a ton of great reading on the topic. icon_smile.gif

tastyart Posted 3 Nov 2009 , 3:08am
post #3 of 3

I use an american BC on my cakes. I make some of the BC extra thick(add more powdered sugar). Use the thick BC to make a dam around the edge of the cake and then put the mousse inside the dam. It works great, even with fillings that are rather thin.

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