Hello. I was wondering how do I fill a cake without the filling coming out of the sides before I crumb coat it?
Put a ring of stiff buttercream around the outer edge to hold in your filling. Don't go any higher on your filling than the ring of buttercream
Keep the ring of buttercream about 1/2 inch in from the cake edge.
The ring of buttercream is called a dam
Ive seen this before, and I would be afraid it would ooze out of the cake anyway. Doesnt it make the cake soggy inside the middle, causing it to sink??? curious.
And is this how they get the flavors inside the cakes? Can any type of filling be used? WHAT WOULD YOU RECOMMEND TO NOT USE AS A FILLING?
Please remember the following important things:
--there is a limit to how thick the filling can be. If you want to use more than 1/4" or 6mm, then you must use something that will set FIRM like buttercream or ganache or a cooked fruit with gelatin.
--You can use home cooked pie filling recipes but use 1/4 less liquid than the pie recipe calls for.
--TEST the filling by spreading a layer onto a plate and chilling it for an hour. If it is still soft to the touch, then it must only be used as a thin layer.
--use LorAnn candy flavours to add flavour to buttercream or ganache, they taste very good
--you can also add flavour in a syrup which is put onto the cake before the filling
--to use a custard or cream cheese filling, waterproof the cake tops by brushing with melted chocolate or candy melts. Allow to cool completely before adding the thick pudding.
I put custards in cakes all the time and you do not have to apply melted chocolate to the cake before. It will soak into the cake a wee little bit, but not horribly to the point you need a layer of chocolate in there. The second you move that cake, the thin chocolate layer is going to crack and let moisture right through anyway. That is more work than you need to be doing.
I never put b/c or anything on my layers before i put custard filling or any filling. I just put the stiffer ring of b/c in from the edge a little and not put the filling up to the edge of the ring. Never had any problems. I make all kinds of homemade fillings and no problems. hth
I personally use the dam method because it's faster, but if you prefer to have filling in every bite, you can fill the cake without the ring of buttercream. just do a crumb coat and let it set for a little while in the fridge. when you take it back out you should be able to ice it normally.
If you have your dam so it is 1/2 on and 1/2 off the cake you can get more filling in there too. Your dam can't be thick though... that's just asking for trouble.
If your filling is buttercream based you don't really even need the dam, but something loose like a pudding/custard or a jam/thickened fruit puree will need one unless you are just putting a very thin spread of it in there.
Hi there, what is a dam?!, im also trying to fill my first cake and am concerned about doing it wrong!! Also how long do you let the filling set for before you can crumb coat it?