hi ladies
can you tell me is there is a way to judge the right amount of filling inside the cake? i always feel like i don't have enough filling inside be am scared to overdo it and have filling ooze out the sides which happened to me before with strawberry filling. Do you measure a certain amount out of just eyeball it?
Yes, I want to know that too. I'll include it in my excel spreadsheet to better figure it out.
But, that aside, I make sure the filling does NOT come up to the top of the frosting dam. No problems on my end!
Although... this is probably a big duh moment, but do NOT use Hersheys syrup straight from the bottle, the frosting dam doesn't trap it within the cake! It oozes all over the place!
I had the same problem. I started making a well between the layers. I cut the cake about 1/4-3/8 inch deep, leaving about 1/2 inch of the outer rim in tact. Then I spread the inside of the well with a marginal amount of buttercream ( so the filling doesn't seep into the cake) and spread the filling even with the top.
The first time I heard of this, I thought it would be a hassle. But just the opposite, it makes filling and frosting a cake hasslefree.
Okay, it is really easy.
First I put this bottom layer in the freezer for about 15-20 minutes. It makes it just a little easier to handle.
I measure about 1/2 inch away from the outer rim, and with a small sharp knife, I cut approximately 3/8 inch down. Then I score the inside of my circle with vertical and horizontal lines about 1 inch apart and 3/8 inch deep.
The you just lift up the one inch squares one at a time, Brush away the crumbs, Crumb coat and fill.
Someone posted this for me once, it's off of a website, but I'm not sure which one, I just copied down the info.
What I do because I like a lot of filling is I use the coupler and pipe it all the way around two times (one on top of the other) a finger width in from the edge then I fill the filling pretty close to the top of the damn, then I set the next layer on, but I don't push it down, I take my bag with the coupler and pipe all the way around the cake to fill in the gap between the layers, smooth it out press the cake down and let it sit in the fridge until it sets and then I crumb coat.
Ingredients
AMOUNT OF FILLING NEEDED Round 5"- 1/4 cup Round 6"- 1/3 cup Round 7"- 2/3 cup Round 8"- 3/4 cup Round 9"- 1 cup Round 10"- 1 1/4 cups Round 11"- 1 1/2 cups Round 12"- 1 3/4 cups Round 14"- 2 1/3 cups Sheet Cake 9 x 13"- 1/2 cup Sheet Cake 10 x 15"- 2 cups Sheet Cake 12 x 18"- 3 1/3 cups
Cake Charts
Please remember: All figures on this page are approximate.
I just spread the filling on the layer (leave about 1/2 - 1 inch border around edges of cake), no icing dam or anything. I've never had any problems with the filling leaking or anything like that.
thank all of your for your replies. i probably need to work on the dam part. i started out using tip #21(the large star) but then my friend told me to use a smaller tip.... seems like i need to stick w/the bigger tip.
Instead of using a tip, try piping the dam with just the coupler-no tip attached. This is how I do it and the way Wilton suggests to do it. HTH
Leslie
Quote by @%username% on %date%
%body%