1St 3-Tiered Cake.... How Much Filling Do I Use?

Decorating By CakeDiva73 Updated 20 Aug 2006 , 9:54pm by MaisieBake

CakeDiva73 Cake Central Cake Decorator Profile
CakeDiva73 Posted 20 Aug 2006 , 7:26pm
post #1 of 7

I am making my first real 3-tiered cake ( albeit small... 8, 6 & 4 ) for practice and to add to my books since I am starting the get people asking about wedding cakes and I cannot in good conscience act like I can handle it when I have never pulled one off!

I think I have all the basics for stacking, dowels, etc.. but I need to know about the filling. Most of the good cakes have a nice layer of filling -

Do you all use the 'pipe the dam' method of using icing around the interior perimeter of your cake layers and then spoon the filling in the middle? Sometimes this cause the cake to wobble and just feels... not secure. But when I make the cakes with less filling, they are not as good..

What do all you pro's do? icon_biggrin.gif

thanks for your help, as always...

6 replies
CakeDiva73 Cake Central Cake Decorator Profile
CakeDiva73 Posted 20 Aug 2006 , 8:55pm
post #2 of 7

bump...

Sorry to be a nuisance - I baked all the cake layers last night and just made the vanilla custard but wanted to wait to hear back before I assembled icon_biggrin.gif

patton78 Cake Central Cake Decorator Profile
patton78 Posted 20 Aug 2006 , 9:01pm
post #3 of 7

I use the dam and then spoon my filling in. I am not exactly sure how much filling I use, I just eye it. I like to put in a pretty thick layer. I have used fillings in all of my stacked cakes and never have had a problem.

CakeDiva73 Cake Central Cake Decorator Profile
CakeDiva73 Posted 20 Aug 2006 , 9:03pm
post #4 of 7

So once you put the filling and stack, do you crumb coat and then refridge it for a bit? I am thinking perhaps if I planned far enough ahead ( and cleaned out my fridge) that they would have a chance to firm up a bit.

Thanks - I appreciate it icon_redface.gif

patton78 Cake Central Cake Decorator Profile
patton78 Posted 20 Aug 2006 , 9:12pm
post #5 of 7

Yes, I do crumb coat but you do not have to worry about putting the cake in the fridge to firm up. You will be fine just letting it sit out.

Falenn Cake Central Cake Decorator Profile
Falenn Posted 20 Aug 2006 , 9:30pm
post #6 of 7

i also do the dam and put a good amount of filling. never have a problem. i do make sure the filling is leveled as well when pouring. i usually crumb coat each tier seperately, put in fridge for a bit, then frost, then I assemble all three together.

MaisieBake Cake Central Cake Decorator Profile
MaisieBake Posted 20 Aug 2006 , 9:54pm
post #7 of 7

If you're filling with custard (yummm) you're going to want to refrigerate anyway.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.