Help! Fruit Filling In Layered Cake??

Decorating By eas423 Updated 3 May 2010 , 8:23pm by Skirt

eas423 Posted 1 May 2010 , 11:09pm
post #1 of 7

I've tried twice now to fill a cake with strawberry curd, both times the curd leaked out and layers shifted and the cake was a disaster -- what is the trick?

I'm using a buttercream dam, but the filling pushes the dam right out when I try to frost the top of the cake. The first time even I knew I had too much filling in the layers, but the second time I thought the amount seemed reasonable. How thick should the filling be? Should it be very thin, like you would butter toast? At this point, that's the only way I can figure, but I'm sure I've eaten cakes before with a thicker fruit filling than that.

Please help!!!

6 replies
momba5 Posted 2 May 2010 , 5:52am
post #2 of 7

good question. I have the same problem...wish I could help, I know someone can! I would also love to have your recipe for strawberry curd. I have made lemon, never strawberry. Sounds delicious

Skirt Posted 2 May 2010 , 6:13am
post #3 of 7

Are you sure your dam is thick enough? And firm enough?
I add icing sugar to my BC to make it super stiff and roll logs with my hands to make the dam. The higher the dam, the more filling you can put. Also, if you move your dam in a bit from the edge of your cake (i.e. 1/8 to 1/4"), you allow for it being a little pushed out when you ice your cake.
HTH icon_smile.gif

Ballymena Posted 2 May 2010 , 6:50am
post #4 of 7

Yes, the dam should be 1/4 inch in. Make sure the consistency of your fruit filling isn't too thin.

eas423 Posted 3 May 2010 , 4:10pm
post #5 of 7

Thanks y'all. I ended up doing the cake with a very thin layer and it held (thankfully!).

I do also think my dam icing was softer than it should be and could have been thicker/wide. I did a wider dam for the cake I was able to finish.

How thick do you do your fruit fillings? I was probably only able to get a 1/8" high (wasn't willing to risk any higher on that attempt since it was already a redo and past midnight!!).

Ballymena Posted 3 May 2010 , 6:22pm
post #6 of 7

Canned fruit pie filling is a good example of consistency. I have also folded some buttercream into the filling to thicken it.

Skirt Posted 3 May 2010 , 8:23pm
post #7 of 7

so long as the filling is thick enough, you can have 1/4-1/2" no problem. Make sure your dam is solid though! and don't forget to dam a tiny bit in from the cake, not on the very edge. That way, no bulge!

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