I was wondering how do you go about filling a cake with a "Soft" center filling. I maked a carrot cake with a soft cream cheese icing and when I covered it in fondant the cake seemed to squish the filling out a little..even with the dam...and the cake was no longer a good shape. So, I was wondering how exactly you fill a cake with something like cherry filling or cream cheese icing. Oh, and can you use a pudding for a filling ? I had a person ask me. Thanks

Did you use the same frosting for the dam as you did for the filling? If the frosting you used for the dam was not a firm frosting, this could be your problem.

I know some that have used pudding as a filling, but I've personally never tried it.

Thank you for your reply, I can't remember what I used for the dam but I will be sure to use a stiff icing time. I was just afraid to have the cake "Squish out" and be at a loss again as to what to do. I have just been using buttercream to be safe but wanted other options. Thanks again

You can stiffen the cream cheese icing that goes between the layers. Have your cakes ready before you mix this up.

Beat in 2 tablespoons of the powdered instant cheesecake mix to your icing for each cup of icing. IMMEDIATELY fill all the layers. This will not change the flavour, but adding the mix will stiffen your filling enough to prevent it squishing out.

DO NOT use this stiffened icing for covering the cake, it will make problems.

I use either Jello brand or the bulk pack in Canada which is the same stuff.

I will have to try that one Does the cake have to be refrigerated then?

Hi,
I often fill my cakes with very soft fillings like whipped cream with fruits and don't like a thick damn with sweet, stiff icing.
I cut a ring out of cake and fill the cake IN the ring
On my blog is a tutorial for this methode:
http://translate.google.com/translate?u=http%3A%2F%2Ftortentante.blogspot.de%2F2009%2F08%2Fanleitung-eine-sahnetorte.html&langpair=auto|en&hl=en
HTH