Fillings That Don't Need Refridgeration

Decorating By canuelas4 Updated 18 Jun 2009 , 6:28pm by blu_canary

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canuelas4 Posted 18 Jun 2009 , 10:49am
post #1 of 7

Hello, this is my first forum so I am very excited, lol. I have to make a baby shower cake for this weekend, but I have a problem. My MIL (baby shower is for her neice) doesn't want a buttercream filling. She would like one thick cake, but I only have 2 inch pans. I am new to this and I was wondering if I can just stack 2 cakes on top of each other without filling them, or will they slide apart? I would also like some good recipes for a strawberry or pineapple filling that doesn't need too much refridgeration because the baby shower will be outside. If anyone could please help me i would greatly appreciate it! icon_smile.gif

6 replies
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FionaB Posted 18 Jun 2009 , 4:35pm
post #2 of 7

Why don't you line the cake tin to allow you to bake a higher cake that doesn't need layering.

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canuelas4 Posted 18 Jun 2009 , 5:46pm
post #3 of 7

I have never heard of lining the cake tin. I am fairly new to this. Would you mind explaining this. Thank you

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matthewkyrankelly Posted 18 Jun 2009 , 5:55pm
post #4 of 7

I don't understand. Does she want a fruit filling and no buttercream, or does she not want any filling at all? If so, do you need the fruit for this cake, or another?

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canuelas4 Posted 18 Jun 2009 , 6:19pm
post #5 of 7

she would prefer no filling but i didnt know if that is possible so i was looking for good fruit fillings

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cupcakemkr Posted 18 Jun 2009 , 6:24pm
post #6 of 7

Hi and welcome!

here is a tutorial for colaring your cake pans to get a deeper cake:

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blu_canary Posted 18 Jun 2009 , 6:28pm
post #7 of 7

I'm kinda new to this concept of cake "collaring" too, so help me out here if I mess it up.

Basically, you take a strip of parchment that will go clear to the bottom of your pan, since it is 2 in. Grease it on the lower 2 inches of one side, and stick it to the inside edge of the pan. You should cut the parchment wide enough that it extends 4--5 inches above the edge of your pan. That way the batter can crawl up as it bakes, thus extending your pan height.

With only a 2 in. pan, would she be able to pour in enough batter to get it to raise up to 4 inches?

Oh, and don't forget a baking core or flower nail in the center to help it bake all the way through!

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