How Do They Get The Filling So Thick?
Decorating By momsandraven Updated 25 May 2007 , 3:11am by momsandraven
I've been on a mission to put more filling in my cakes, after seeing some really gorgeous fillings on the wedding cake challenge on food network. How do they get them so thick?? Anytime I've tried to get my filling more than 1/4" thick/high it oozes out the sides, even with a dam. There was one in particular that was filled with a white chocolate mousse with raspberries in it, and the filling was deep enough for the height of a raspberry!
Can anyone enlighten me? TIA!
Beth
My guess is that you use a lower density icing, meaning yours is thinner and flattens out easier. I probably use close to a 1/4 inch between layers too. Try using a large icing tip, as it puts out a pretty large amount. Or use a thicker icing to fill the layers than you do to ice the cake. Also, don't put your icing all the way to the edge of the layer when filling, that way when your cake does settle, you dont have cake bulge. I hope I was of some help. This is a tough one, because it really depends on how heavy your cake is, versus how thin your icing is, and a little bit of technique.
Thanks suzmazza! I hadn't considered the weight of the cake. (duh...) I'll bet that the cakes I've seen with thick layers of filling were really light airy cakes. Mine tend to be a little dense (they take after me, ha ha!)
I'll give some of your suggestions a try! Thanks!
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