Need Help Asap

Decorating By bm162003 Updated 5 Dec 2010 , 3:16am by JanH

bm162003 Posted 3 Dec 2010 , 4:28pm
post #1 of 13

I was ask to do a soild cake with buttercream no filling sould I do 2 layers or one 1 layers. Please help

12 replies
shannycakers Posted 3 Dec 2010 , 4:38pm
post #2 of 13

2, because if im ordering a round cake i expect it to have filling in the middle, now if its a sheet cake then its just one layer..icon_smile.gif

bm162003 Posted 3 Dec 2010 , 4:56pm
post #3 of 13

It going to be a 9in round but she doesn't want any filling in the middle what to do I'm going to put a image on top of it

imagenthatnj Posted 3 Dec 2010 , 4:57pm
post #4 of 13
Quote:
Originally Posted by shannycakers

2, because if im ordering a round cake i expect it to have filling in the middle, now if its a sheet cake then its just one layer..icon_smile.gif




But the client's orders are NO FILLING.

Well, if you're not going to have a filling, then you should have just one layer.

Why would you do two? The purpose torting the cake is to put something in between?

Pretend it is a sheet cake (only round). There are places in the world where people are not used to fillings and all they want is a tall piece of cake with frosting.

shannycakers Posted 3 Dec 2010 , 5:49pm
post #5 of 13

ok, sorry i misunderstood, yes one layer cake, it will just be short, maybe put some 3d flowers or something around to make it look taller. thats an odd request

bm162003 Posted 3 Dec 2010 , 5:55pm
post #6 of 13

Thank You all for the help

imagenthatnj Posted 3 Dec 2010 , 5:59pm
post #7 of 13

It's not really an odd request if it's a person from Puerto Rico, for example. I've read that their wedding cakes have no filling; a tall piece of cake that's been added some syrup to it to keep it moist. I also have a friend in NZ who said that only recently they've started to add fillings to cakes, but that it's not standard. Cake and frosting, just like a sheet cake.

I know, for us here in America, we don't understand it.

weirkd Posted 3 Dec 2010 , 6:20pm
post #8 of 13

Are you sure she just doesnt want a standard type cake like my mom use to make were its just frosted inbetween and stacked? Until I got into this business I never knew that there was such a thing as filling other than frosting!

Corrie76 Posted 3 Dec 2010 , 6:27pm
post #9 of 13

Everyone last person in Eastern WY absolutely hates filling in their cakes! (strange huh...) When I do a 2 layer "no filling" cake I just put the thinnest layer of icing between the layers- just enough to stick them together. That's what I would do if I were in your situation...one important thing to do first would be to call the customer and let them know that they may expect to see a very thin layer of icing between the layers to keep the cake stable. I always explain to my customers and 100% have been just fine with that.

imagenthatnj Posted 3 Dec 2010 , 6:35pm
post #10 of 13

Solid cake, no filling, is just that. Strange to us, but not to the rest of the world. People eat all kinds of fruitcakes, wet cakes (Spanish) that have been moisted with syrup, etc. without a filling. Nothing in between layers is the standard at other places.

This is what MariaLovesCakes wrote in another thread:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3667473&sid=f836281ef3d0f0857387f53cdcf4978c

Fillings...Only if asked....

I found something funny though.. I am from Puerto Rico but learned to do cakes here. Now, people here in the US like the cakes with some kind of filling or at least most the ones I have done cakes for...

But, I've had people from Puerto Rico asked me to make them WITHOUT a filling... I was like, what? you don't want something in the middle? Because you see, that's what I am used to doing. But nope.

Now, I have gone to hispanic weddings, Quinceañoras (equivalent to a sweet 16 here), etc. and the cakes don't have any filling.

So, don't put a filling in the cake unless they ask.

matthewkyrankelly Posted 3 Dec 2010 , 6:45pm
post #11 of 13

I would just talk to the customer and be real specific about what she considers filling. If she doesn't mind a little frosting, great.

If she wants nothing at all, consider baking a thicker cake(3" or 4") and a syrup. A collar for your pan will help wit additional height if necessary.

JanH Posted 5 Dec 2010 , 3:15am
post #12 of 13

IMHO, the first order of the day is to make sure everyone is on the same page....

Does the customer define filling as the buttercream frosting that keeps the two layers together, or as something "extra" like one of the many varieties of sleeved pastry filling, mousse, curd, etc.

Because as has been said, the customer might be fine with buttercream holding the layers together, but no filling, i.e. nothing fancy (no torting or anything but b/c between the two single layers).

And if the customer truly wants "nothing" on the inside of the cake - then it would become necessary to discuss the difficulty of securing the dry layers to each other to make a "layer cake"....

Even thinned jam (or something else that's sticky) would help secure the layers together.

Suppose you could buy some Fat Daddio cake pans (4" tall) and collar those for an extra tall single layer!

HTH

JanH Posted 5 Dec 2010 , 3:16am
post #13 of 13

IMHO, the first order of the day is to make sure everyone is on the same page....

Does the customer define filling as the buttercream frosting that keeps the two layers together, or as something "extra" like one of the many varieties of sleeved pastry filling, mousse, curd, etc.

And if the customer truly wants "nothing" on the inside of the cake - then it would become necessary to discuss the difficulty of securing the dry layers to each other to make a "layer cake"....

Suppose you could buy some Fat Daddio cake pans (4" tall) and collar those for extra tall layers!

HTH

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