Can someone help me with filling technique suggestions? I use a wilton 18 star tip to dam my cakes and then put in the filling. I have noticed that when I cut the cakes that the filling is extremely thin. By the time the cakes settle there is barely any noticeable filling. I have had no issues with bulging or leaking filling but I would love to know how to achieve a thicker layer of filling without the bulging also. I want more frosting in my cake any suggestions?
I'm not sure how big a wilton 18 star tip is, but I just wanted to make sure you aren't doing tiered cakes or anything complicated, as a thick filling will make your layers slide off. And usually they will ooze out the side when you cut anyway.
Cover the top of cake with buttercream before laying the filling down it will keep it from seeping into cake. hth
I've seen pictures of some of Warren Brown's cakes(Cake Love) and his filling is as thick as the cake layer. I think that's what you're talking about. I've seen some CC members say that this is what the were taught to do in culinary school. I would like to know how to achieve that too. If anyone has a clue for the clueless could you help us out.
My strawberry cake had a super thick filling, and I managed to achieve stability by chopping up strawberries and adding it to the cream I was filling it with. I don't think just cream on it's own would have worked, the strawberries held it up.
I'm not jus talking about the strawberries around the edges, I mean in the middle, there were chopped up strawberries. Actually I will add some photos taken while I was putting it together, they will explain better.