Question About Soft Cake Fillings...
Decorating By CalhounsCakery Updated 20 Aug 2011 , 4:35pm by CalhounsCakery
So I'm making a wedding cake for next weekend, and it's gonna be tall. They are asking for my vanilla with a pastry cream filling. I'm worried that with the filling being soft, that it will compromise the stability of the cake. Any tips for using a filling like this on tall (5 tier) cakes would be great right now! Starting to panic and think it may be a bad idea!
Use the SPS system if you can, it will really help keep the cake stable. I've read that some folks add cake crumbs to a small batch of filling and use that to pipe a damn, so it's really thick. You could try that?
I always use some thick buttercream for my dams, and that works well for keeping the filling in the cake. I was just worried about the firmness and wether or not a soft filling would affect anything. I've never done a soft filling above two layers.
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