Strawberry Filling Is Making My Cake Unstable
Decorating By cherry3 Updated 14 Sep 2009 , 2:52am by Loucinda
The last two times I have tried to use strawberry filling in my cake, it has made the cake unstable. The layers ended up sliding and then the cake leaned to a scary degree. Why is this happening? I put a layer of buttercream under the strawberry filling so that the cake won't get soggy. Maybe this has something to do with it?
Hi Cherry3
When I use "fruit" fillings - it is tricky (believe me... I have done some serious damage to a perfectly good cake)
Here are some things I have learned.
1- Make a dam with the buttercream icing (for me.. like a little swiming pool for the filling... lol)
2- only put the filling in the center of the "pool" not a big glob..but a nice amount that if spread will evenly coat the icing - cuz, once you place the top layer on the cake and let it settle the filling will spread and "fill up the pool" if you know what I mean. the sides of the pool need to be a little thick so the filling does not ooze out - but also... before you put the top layer cake on .. pop it back in the fridge to harden the icing a little.
3- also.. if the filling is too runny - you can heat it up on the stove and add a little corn starch to thicken (not too much learned that lesson... yuck !!)
Sometimes it is all in finding the filling that you can control - I have ones that I work with and ones that "I WOULD NEVER TRY AGAIN"... LOL....
HTH -
Vicki
Strawberry filling on top of buttercream is slippery. Usually if you don't put a layer of buttercream underneath, it won't be slippery.
These ideas have been real helpful. I, too always put buttercream on the bottom for the same reason -thinking that the filling would seeep into the cake-not realizing that it would be a good idea for it to seep into the cake-and I have had trouble with my top layer sliding. I really like the idea of the X in the middle. Thanks for all the tips.
A trick I have learned is to first off make a stiff dam then take some of that stiff dam frosting and make an X in the middle of the cake - then fill the spaces between the X with the filling. No slippage at all EVER.
Love this idea. I may use it from now on.,
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