jesika3434 Posted 27 Oct 2012 , 12:13am
post #1 of

If i were to use custard as a filling for my cake, would i have to put a thin layer of buttercream on the cakes to prevent the custard from seeping into the cake?

4 replies
icer101 Posted 27 Oct 2012 , 12:27am
post #2 of

I have never used b/c before i put any fillings. Never had a problem.hth

matthewkyrankelly Posted 27 Oct 2012 , 1:14am
post #3 of

It really depends. If your filling is a thick custard and the cake doesn't absorb it, there is no need.

However, this is a classic pastry technique to keep the original consistency of pie crusts, pastries, and cakes. Often, they are brushed with a thin layer of melted apricot jam as a sealant. Of course you could use other flavors or even buttercream.

A great example would be a fresh berry pie with a pre-baked shell. All of those berries and sugar might make the pie shell soggy. But if you seal it first, it is nice and crisp.

I do the same to cakes if I want a macerated berry filling.

BakingIrene Posted 27 Oct 2012 , 2:02am
post #4 of

You can also brush a thin layer of melted chocolate to waterproof the cake.

jesika3434 Posted 27 Oct 2012 , 5:11pm
post #5 of

Thanks! I appreciate the feedback. I think ill try putting either the melted jam or chocolate since i use ganache to ice the cake.

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