Filling, Stacking And Carving A!

Decorating By kello Updated 30 Jul 2008 , 12:19pm by kello

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kello Posted 29 Jul 2008 , 11:48am
post #1 of 6

Not sure how to do this....
fill then stack, then carve, right?
I would like to fill my cakes with white choc. raspberry cream filling. How do you keep the filling from oozing out? You can't build a dam, it will just be carved away! Do I have to choose a different filling?
BTW, my cake is 4 layers high.

Any advice would be great!!

5 replies
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disneynutbsv Posted 29 Jul 2008 , 11:59am
post #2 of 6

Not trying to hijack your thread, but also wanted to ask, do you suggest using pound cake for carving? If not, what kind of cake do you suggest?

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poshcakedesigns Posted 29 Jul 2008 , 12:12pm
post #3 of 6

I have done it both ways. I prefer to carve mine first and then fill if the filling is one that will run.

You can do it the other way but you will find that the filling will seep out and you will need to re-dam the edges again. To me it just creates extra work so I opt to carve and then fill.

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DianeLM Posted 29 Jul 2008 , 3:10pm
post #4 of 6

I do the same as poshcakedesigns. Carve, then fill, for the reasons stated.

I like to place a couple of small cardboards, as spacers, between the layers while I'm carving. That way, when I add the filling, the layers won't be off.

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armywifebryan Posted 29 Jul 2008 , 3:16pm
post #5 of 6

I board and stack my cakes just leave the filling out. Then I carve (keep in mind you will be adding height with the filling). Once my carving is done, I take it all apart and add my fillings. Good luck


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kello Posted 30 Jul 2008 , 12:19pm
post #6 of 6

Thanks for the advice. Will do!!

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