ok, plan on trying the whimsical cake....construction from this site....and was wondering about using a filling other than BC?? Since it looks like you fill & then trim the sides of the cake.....would another type of filling work?? I'm not exactly sure the type of filling yet I'm waiting to here back from my customer. But if certain types won't work....I should let her know. I'm worried about trimming away the icing damn and then I'll have filling squishing out everywhere.
Anyone done one of these cakes using filling other than BC?? Any suggestions??
TIA
Christine
If you want to fill them with something other than buttercream I would suggest stacking them with out any fillings first. Do your trim work to get the shapes you want. Seperate layers make your dam and fill. Do your crumb coat then chill and you should be good to go. Now in my head this sounds great, however In reality I don't know I haven't tried it yet.
Leily
ok, plan on trying the whimsical cake....construction from this site....and was wondering about using a filling other than BC?? Since it looks like you fill & then trim the sides of the cake.....would another type of filling work?? I'm not exactly sure the type of filling yet I'm waiting to here back from my customer. But if certain types won't work....I should let her know. I'm worried about trimming away the icing damn and then I'll have filling squishing out everywhere.
Anyone done one of these cakes using filling other than BC?? Any suggestions??
TIA
Christine
I have the Whimsical Bakehouse book. They suggest using a filling that's as stiff as possible. It does not necessarily have to be buttercream. For mousses and other whipped cream type fillings it has to be whipped as stiff as it will go if not it will ooze under all the weight
I fill the whimsical cakes with any filling the Bride to be wants, and have never had a problem. I like the posters suggestion above about cutting first then filling, I can see that really keeping the mess down. I dont however and just try to not put filling in the area I know that I will be carving out. These cakes are a pain in the neck and I recently upped the price on them too because I dont like doing them. Good Luck to you!
I made a 3 tiered whimsical cake. I firstcut the cake to the sizes I wants and put a damm around it and filled it but I used the method in the Bakehouse. Your torting is flat but you make the tilt by adding another layer on your damm and make you filling slant. it worked great for me i even had a layer with 3 dams stacked on top of each other. I put posts all through out to keep it stable. I used whip Crean for the frosting and the cookie filling from the Bakehouse. GOOD LUCK . I Hate doing these too.
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