Can someone help me with filling technique suggestions? I use a wilton 18 star tip to dam my cakes and then put in the filling. I have noticed that when I cut the cakes that the filling is extremely thin. By the time the cakes settle there is barely any noticeable filling. I have had no issues with bulging or leaking filling but I would love to know how to achieve a thicker layer of filling without the bulging also. I want more frosting in my cake any suggestions?
I've seen pictures of some of Warren Brown's cakes(Cake Love) and his filling is as thick as the cake layer. I think that's what you're talking about. I've seen some CC members say that this is what the were taught to do in culinary school. I would like to know how to achieve that too. If anyone has a clue for the clueless could you help us out.
My strawberry cake had a super thick filling, and I managed to achieve stability by chopping up strawberries and adding it to the cream I was filling it with. I don't think just cream on it's own would have worked, the strawberries held it up.
This one:
http://cakecentral.com/gallery/1862735
I'm not jus talking about the strawberries around the edges, I mean in the middle, there were chopped up strawberries. Actually I will add some photos taken while I was putting it together, they will explain better.
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