What Filling Do You Use For Sculpted Cakes?
Decorating By korine Updated 19 Sep 2007 , 2:48am by korine
Hi I have been trying my luck with carved cakes and so far have been using SMBC. It seems to work well, hold up and hardens when chilled. Its nice to smooth once chilled and has been working the part for me. However, I would like more options for fillings and really don't know enough about decorating to know what will hold up and what won't in a sculpted cake.
Can anyone tell me what they use?
much appreciated!!! 
Generally, fillings are risky in sculpted cakes. A thin buttercream or other heavy, stiff filling would work. Anything that will soften at room temperature can cause your structure to be unstable.
You add flavor with a light brushing of simple syrup or other flavored syrup. Again, too much can make the cake soggy and unstable.
Instead of using BC for a dam, I make this filling stiff by omitting the cup of milk:
Cheesecake Filling II
1 pkg pudding mix
1 c milk
8 oz cream cheese
8 oz Cool Whip
I add some milk to what's left in the bowl after I make my dam to finish filling. Otherwise, the filling would be almost rubbery. I normally top it with raspberry or lemon filling from a sleeve - the dense dam holds everything in place.
Quote by @%username% on %date%
%body%