Why Do My Custard Filled Cakes Always Slide?

Decorating By rharris524 Updated 9 Nov 2010 , 7:33am by doramoreno62

rharris524 Posted 9 Nov 2010 , 2:22am
post #1 of 4

I've taken custard filling off of my list of choices since I've had two cake disasters and they've both been custard filled...one was only a 6 inch round. They just sort of settle and slide. The layers were all level and I damned it before I filled it but it still slid. I know there are bakers who put 1/4+ inches of soft filling in with no issues, what is the secret?

3 replies
leah_s Posted 9 Nov 2010 , 2:27am
post #2 of 4

Well, I'd speculate that you put in too much filling. It can't be above the dam.

JanH Posted 9 Nov 2010 , 6:53am
post #3 of 4

Here's a link to recommended cake filling amounts:
(A 6" would require 1/3 cup.)



doramoreno62 Posted 9 Nov 2010 , 7:33am
post #4 of 4

I make custard filling pretty often. I make sure not to go above the dam. I also make my custard a little bit stiffer than normal and make sure the cake is well refridgerated before pick up or delivery.

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