Hi folks

Filling cakes does not seem to be popular yet in NZ, I was surprised at how common it seems to be in other parts of the world when I started reading this forum. So I don't have a lot of experience with it. A couple of questions:

What sort of consistency should it be, should it be stiff, or is any sort of consistency acceptable? I am making a tiered cake which I want to fill, and am worried that if I put a light filling in it such as mousse, that it will just slide off. It will have fondant on it to help hold it in, and a stiff buttercream dam. But would that really be enough to stop the top layer sliding off?

How thick do most of you put your filling in? When I see pictures it looks like about a centimetre, or is that too much?

Does the type and amount of filling change between doing single tier cakes and multi tier, or do you do the same thing for each?

It will be ok!

Pipe your filling dam first with a stiff buttercream. Place your filling in. Make sure the filling does not go higher than your dam. If you filling is BC, make sure it is about the same cons. of the icing on your cake.

Your layers should not slide off.

HTH,

Michael

even if the filling is like a pudding consistency... it still won't slide as long as it has a stiff dam? lol... I feel like someone sitting on the edge of the pool afraid to put my toe in.

Don't worry. I use Choc. Bavarian cream in some of my cakes. I use a little bit stiffer than normal dam. Works just fine so far.
=)

Michael

lol... your emoticon is laughing at me.

Thanks Michael!

To be safe alot of times I make a mousse filling with pastry pride, and add instant pudding to it, it makes it stiffer. You could use whipped cream but pastry pride doesn't have to be refrigerated.