How Much Filling Do You Use In Your Cakes??
Decorating By DiscoLady Updated 25 Sep 2006 , 4:22pm by indydebi
I'm not much of a sweets eater so the perfect cake to me is one with hardly any filling...just lots of moist cake...yum! As a result, that's the way I make my cakes. Just a thin layer of filling. I've never received a complaint. People always comment on how moist the cake was and that it wasn't too sweet.
I once went to a baby shower where the cake was torted and filled so much that when they cut the cake all the filling just kind of oozed and blopped out all over. The filling was as thick as the cake layers! URP! I didn't even take a piece it was kind of disgusting. 
It was like a pile of lumpy gooky pudding.Bleech!
So ANWYAY! I was wondering how much filling you use in your cakes.
I'm going to watch for the comments, I try to keep my fillings pretty thin?? if that is the word, because it will break your dam also. But I like a cake to be filled, but with just a little layer.
Just my opinion, waiting to hear from the others, I have to go to work, actually geat ready first, this website is killing me this morning!! 
Mine tends to be thicker, but I put it on with that big icing tip (781? 739? something like that), and then just smooth it with a spat until it's level. I'm thinking of going a little thinner...I never use a dam, either (unless I do a preserve or fresh fruit, etc).
I actually put a lot of filling in my cakes. I make a double high dam of icing and then put that much filling in them. But, I only use thick fillings, so they are not oozying onto the board when cut. Also, I do very few themed cakes, so the flavor of the filling is usually more important then the cake flavor. As a pastry chef preparing a daily buffet selection of desserts, I need to be able to have different flavors with chocolate and white cake (ie lemon layer cake, tres leche cake, and strawberry mousse cake all from one batch of white cake). But, to each her own!
To keep bulging from being an issue, I fill the cake and then chill so the buttercream dam is firm enough to hold it in when it't time to ice them.
from: http://www.baking911.com/decorating/icing_glaze_choices.htm
How much filling do I need? Believe it or not, the most you'll need to fill a cake layer is sometimes no more than 2 to 4 tablespoons for an 8- or 9-inch cake! You don't need to overdo it! Sometimes, I use 1 cup for a pudding or mousse type filling in an 8 or 9 inch cake, depending on the stability of the filling, always insuring it is lower than the 3/4 inch icing dam. I use about 1 1/2 cups - 2 for a 12 inch round or square or a 9x13 sheet, about 2 - 2 1/2 cups for a 16 inch round or square or 11x15 inch sheet. Some fillings are less stable so you go sparingly, and some are too rich to go generously. You cannot be totally accurate in a chart because cake decorator's vary in their opinions on what they like and the fillings will affect how much you would want to use. Hugs, Squirrelly Cakes.
I fill the featherweight bag with bc icing and use the coupler without any tip on it to pipe a dam. I fill the layer to just below the top of the bc dam. Maybe it's about 1/2" or just less? Do you think that's too much filling? I always feel that I don't put enough.
I fill the featherweight bag with bc icing and use the without any tip on it to pipe a dam. I fill the layer to just below the top of the bc dam. Maybe it's about 1/2" or just less? Do you think that's too much filling? I always feel that I don't put enough.
That pretty much describes the way I do it, too. Whenever I'm at a wedding, a shower, or any event where there is cake, I usually end up scraping off the icing because there is just too much ..... I want a piece of CAKE, not a bowl of icing. More is NOT always better.
Quote by @%username% on %date%
%body%