for some reason i put filling in my cakes and ppl say there isnt enough.. i just made a cake for my wilton course i put extra extra filling and when i went to taste i still felt like the filling was thin.. how can i make my filling thicker so it wont only taste like cake and frosting
Here's a sleeved pastry filling usage chart by cake sizes:
(So you can compare how much they recommend and you actually use.)
http://www.countrykitchensa.com/ckideas/ckidea.aspx?Occ1Id=&ideaId=168&idea=494&occasion=General%20Cake%20Instructions
HTH
Jan, I've never seen a chart like that, thanks for posting.
thanks but what thick should the cake be... lets say i make two 8'' cakes i fill it using the chart but some reason it still has too much cake... i actually use those same fillings in that link... :0( i dont get where i am doing wrong... do u think its cuz i am using the gel kind of fillings and those dont really get high height wise.. i dont know
thanks but what thick should the cake be... lets say i make two 8'' cakes i fill it using the chart but some reason it still has too much cake...
If you want MORE filling then torte your cake layers. Or if you already torte - torte them into MORE layers until you have as many layers of filling as you desire in proportion to the layers of cake.
It's easy to have at least 3 layers of filling in a 2 layer cake (torte each layer in half and also use filling between the layers instead of using frosting). Some members have 5-7 layers of filling in a 2 layer cake (just torte each layer two or three times).
HTH
I was thinking a little something like that, I am going to have to try that.. I am making a BINGO card cake for my mother in law who has never taste my cakes.. as a matter of fact i dont think she even knows i am into baking so i will def try it.. thank you sooooo much...
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