Fillings Seem To Soak Into Cake
Decorating By sunflowerfreak Updated 26 Feb 2007 , 1:29pm by lsawyer
Does anyone else have this problem-all of my cakes that I have made with fillings in them, the filling (chocolate ganache, strawberry cream, etc.) get soaked into the cake so when you cut the cake and eat it the filling is not there but soaked into the cake. Does the happen to anyone else and how can I prevent this from happening?
I have had this happen to me once, but i never made that recipe again! maybe your fillings need to be a little thicker??? I think often the fruit fillings are the ones that tend to soak in. I am surprised that even your chocolate ganache soaks in? That one is easy to make thicker.
Did you put a thin later of BC on the bottom layer before putting in the filling? When I put a layer of BC down first, my filling does not sink into the cake. I hope this helps!!
I agree, you gotta put a thin layer of BC, then the dam, then the filling. Don't put the dam on first, it will not be tall enough.
Good luck.
I keep having this same problem. Coincidentally, I had planned to post the same question tonight. Yesterday, I did a layer of chocolate ganache, and a layer of caramel. The caramel was not even visible! The ganache was still there, but had soaked in a little bit. Out of curiosity, does anyone know about the properties of buttercream vs. ganache or fillings...why does one soak, but the other doesn't?
I'll try the buttercream. Thanks!!
I use a thin layer of piping gel on the cake, then fill it. This is a recommended use printed on Wilton's piping gel container.
For some cakes, I'll used melted candy melts first, let it set (fridge), then fill. It does have a bit of a crunch, if you don't mind that.
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