Filling A Cake

by Sarah
(Kingston, ON, Canada)

I was wondering how to do the filling. Do I cool the cakes, then add the filling, then icing? Or do I let the filling cool to set?

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Sep 04, 2009
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Another tip
by: Anonymous

I just learned this from a cake decorating class. Pipe a ring of icing around the edge of the layer and put the filling inside that ring, then put the next layer on top of it, it will keep it from oozing out.

Aug 03, 2009
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Foolproof Cake Filling
by: Michelle (admin)

HI Sarah,

Here are the steps for successful filling:

1. After the cakes have completely cooled on a rack, refrigerate them for at least an hour to let them firm up.

2. Now you're ready to tort (split the layers).

3. Fill and stack the layers, crumb coat and refrigerate, overnight for best results, but at least a few hours. This lets the filling firm up before you start decorating. If you don't refigerate now, you may find that the filling oozes a little, forming ridges under the top coat of frosting. Not a pretty picture.

Regards,
Michelle (editor)

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