How To Thicken Up A Filling?

Baking By SugarBair Updated 24 Jul 2010 , 9:08pm by SugarBair

SugarBair Posted 24 Jul 2010 , 6:36pm
post #1 of 6

Good afternoon everyone! I have a wedding cake in January, and the bride wants their family recipe cake. It's a spice/chocolate, dense type cake. They normally frost it with a 7 minute frosting, but she wants fondant. Is there a way to thicken up this type of frosting (without sacrificing on taste) so, I could maybe use it between layers as a filling? Any suggestions would be wonderful!! Thank you bunches!! thumbs_up.gif

5 replies
Bskinne Posted 24 Jul 2010 , 8:24pm
post #2 of 6

A 7 minute frosting should be good to use as it is for a frosting....don't know why it would be too thin???

SugarBair Posted 24 Jul 2010 , 8:32pm
post #3 of 6

I actually want to use it to fill the layers in each tier, and this cake is a very dense cake it's not quite thick enough to hold up without squishing out tge sides.

Bskinne Posted 24 Jul 2010 , 8:40pm
post #4 of 6

You just need to dam it with a thick buttercream.

Bskinne Posted 24 Jul 2010 , 8:41pm
post #5 of 6
Quote:
Originally Posted by Bskinne

A 7 minute frosting should be good to use as it is for a frosting....don't know why it would be too thin???



Sorry, that's supposed to be "good to use as a filling" icon_razz.gif

SugarBair Posted 24 Jul 2010 , 9:08pm
post #6 of 6

I'm going to give that a try! Thanks!

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