How To Make A Cake With Filling In The Middle?

Fill Center: After piping the dam, add your filling and spread using an Angled Spatula. Place Next Layer: Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.

What is the best filling for a layer cake?

Best Layer Cake Filling Ideas and Recipes 1. Chocolate layer cake with cream cheese filling. Just in case you want delicious, rich decadence without getting too 2. Cannoli layer cake with cinnamon sponge and mascarpone filling. Are you looking for something a little closer to what 3. Vanilla

How do you make a cake mix with two layers?

1. Make the cake mixes per the directions on the box and bake in four 9″ circle cake pans 2. After cooling, use a large circle cookie cutter or drinking glass to help cut the center out of two of the layers. 3. Next, frost and stack each layer, with the two cut out layers stacked in the middle.

How to make the insides of your cakes look fancy?

Of course you can tweak or elaborate on thesecake filling formulasto make the insides of your cakes as fancy or unusual as you want. This is simply one example of how a bakery menu can be streamlined. Suggested Cake Filling Method My preferred method for assembling layer cakes is to build them inside the baking pan.

What is the best filling for a layer cake?

Best Layer Cake Filling Ideas and Recipes 1. Chocolate layer cake with cream cheese filling. Just in case you want delicious, rich decadence without getting too 2. Cannoli layer cake with cinnamon sponge and mascarpone filling. Are you looking for something a little closer to what 3. Vanilla

How do you make a cake mix with two layers?

1. Make the cake mixes per the directions on the box and bake in four 9″ circle cake pans 2. After cooling, use a large circle cookie cutter or drinking glass to help cut the center out of two of the layers. 3. Next, frost and stack each layer, with the two cut out layers stacked in the middle.

How do you flatten a round cake?

Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter. To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top.

50 Layer Cake Filling Ideas: How to Make Layer Cake (Recipes)

Cake is a favorite of ours.It truly is that easy!We feel like we never stop learning when it comes to baking cake, though, because there are so many various varieties, flavors, and methods of putting together a dessert.Recently, we’ve become utterly enamored with layer cakes that are filled with a variety of imaginative fillings.

We’ve spent days browsing through all types of baking blogs, accumulating a delectable list of recipes that we want to bake our way through in the coming months.

Best Layer Cake Filling Ideas and Recipes

We’ve compiled a list of 15 of the very finest flavors and recipes we’ve come across so far in our quest, just in case you’re as excited about the prospect of creating an outstanding layer cake with some type of unusual, tasty filling as we are.

1. Chocolate layer cake with cream cheese filling

This chocolate and cream cheese filling dish is likely to make your mouth wet if you’re looking for decadent, rich dessert without going overboard with the flavors. More information may be found on Yummiest Food.

2. Cannoli layer cake with cinnamon sponge and mascarpone filling

Are you seeking for something that is a little more similar to what you may get at a dessert shop and consume on a special occasion? If so, look no further. Then you have to try this cannoli layer cake, which has a filling that tastes like cinnamon and mascarpone and is really delicious. It may be found on the website Life, Love, and Sugar.

3. Vanilla custard cake filling

Most of the time, when we think of layer cakes, we see large cakes with several tiers, but this is not always the case! Veena Azmanov is here to demonstrate just how delectable a simple double layer cake can be, especially when it is both filled and topped with a rich, creamy vanilla custard.

4. Berry mascarpone layer cake

Is it possible that we piqued your interest when we started talking about mascarpone, but cinnamon has never been your thing? You you prefer something a bit more traditional like this delectable mixed berry recipe that can be found step by step on Life, Love, and Sugar.

5. Lemon raspberry layer cake

It’s possible that lemon raspberry flavor items are one of our favorite taste combos since they’re so fresh and tangy, no matter what you’re cooking with them in. Beantown Baker created a lemon sponge cake with a cream and raspberry jam filling between the layers, which we think is fantastic.

6. Strawberry jelly layer cake filling

This specific layer cake from Wilton is a little different from the ones you’ve seen so far since it has a distinct flavor. As an alternative to having several layers and narrow regions where the filling pushes between them, they’ve chopped off the entire center and filled it with strawberry jelly instead.

7. Triple layer white cake with orange curd filling

Continuing the theme of flavors that are bright and exciting, here’s a recipe from Simply Recipes that makes three wonderful layers of white cake with a fragrant orange curd filling between each layer for a truly decadent treat.

8. White chocolate layer cake with blueberry curd filling

Is it possible that you’ve been reading through this list and wishing that every single white cake you’ve seen had been replaced by white chocolate cakes? If so, we think you’ll enjoy this recipe from Beantown Baker, especially if you enjoy blueberries as much as we do!

9. Raspberry white chocolate layer cake

If the combination of white chocolate and berries appeals to you, but you’ve never been a big fan of blueberries, here’s something else to think about! Completely Delicious demonstrates how to prepare it using fresh raspberries instead of frozen ones.

10. Six layer chocolate cake with toasted marshmallow filling and malted chocolate frosting

Are you a sucker for all things sweet, with a strong preference for chocolate?Apart from being impressed by the sheer number of layers that this particular cake contains, we believe you’ll appreciate how Brown Eyed Baker combined a chocolate sponge and malted chocolate frosting with a deliciously rich roasted marshmallow filling for even more sweetness that somehow also contrasts with the chocolate sponge and malted chocolate frosting.

11. Triple later chocolate cake with coconut cream cheese filling

You’re probably still thinking about how much you like the concept of a chocolate cake with cream cheese filling, but you can’t stop yourself from wondering whether there’s something lacking from that combo. Barbara Bakes believes it’s coconut, and we’re inclined to believe her as well!

12. Chocolate chip cookie layer cake with cookie dough filling

Are you one of those gourmet baking enthusiasts that savors any opportunity to mix one delectable dish with another delectable pleasure? So we’re confident that you’ll enjoy the way Mississippi Kitchen blended cake with chocolate chip cookies in this wonderful tiered masterpiece that really has a filling that tastes just like chocolate chip cookie dough.

13. Coconut layer cake with Nutella filling

Did we truly get your attention when we said coconut flavors, but you’d prefer have coconut sponge instead of coconut filling instead? Check out how This Grandma is Fun combined just that with some delectable Nutella in the center for some inspiration!

14. Spring layer cake with strawberry mousse filling

Would you want to produce a variation that is light and fresh in flavor while yet including some rich chocolate into the recipe? You could get along very well with this delightful dish from Somewhere Sweet, which features a light strawberry filling and is sure to please.

15. Triple layer lemon cake with strawberry jam filling

We’ve previously shown you a few of lemon recipes, but that doesn’t always imply the combination was suitable for you. Here’s another alternative to think about instead! View the video below to see how Nordic Ware substituted the traditional lemon sponge and frosting with a fresh strawberry jam filling.

16. Semisweet chocolate layer cake with vanilla cream filling

To satisfy your craving for classics, here’s a delightful dish from Bon Appetit that keeps true to everything you love about cooking: simple, flavorful, and satisfying. Combining rich chocolate sponge with a sweet and creamy vanilla filling that is stacked very thick is a delicious combination.

17. Pink champagne velvet layer cake with strawberry raspberry filling

To satisfy your craving for classics, here’s a fantastic dish from Bon Appetit that keeps true to everything you love about cooking: simple, flavorful, and satisfying! Combining rich chocolate sponge with a sweet and creamy vanilla filling that is stacked very thick is a delicious combination to try.

18. Six layer coconut cake with passion fruit filling

Here’s another one for all of you coconut enthusiasts out there! This wonderful dish from Food and Wine is not only extremely tall (it has six layers! ), but it also gets creative with the flavor combinations since it is filled with luscious passionfruit cream, which makes it even more delightful.

19. Lemon blueberry layer cake with lemon buttercream frosting and blueberry jam filling

Is it possible that you were a big admirer of the lemon blueberry concept we shared with you previously, but you’re seeking for a more refined version of that flavor combination that will allow you to put your newfound confidence in your baking, stacking, and icing abilities to good use? Then we highly recommend that you have a peek at how Better Baking Bible created this delicious dessert!

20. Vanilla sponge and orange curd filled layer cake with chocolate frosting

Is it possible that you were a big admirer of the lemon blueberry concept we shared with you previously, but you’re seeking for a more refined version of that flavor combination that will allow you to put your newfound confidence in your baking, stacking, and icing talents to good use? Then we highly recommend that you check out how Better Baking Bible created this delightful dessert!

21. Salted caramel cake with caramel chocolate ganache and fluffy whipped cream filling

Don’t get us wrong, we adore all of the different fancy fillings just as much as the next person, but every now and then, it’s good to bite into a piece of cake that is simply layered with simple, delicious whipped cream in between the layers of cake! And it’s for this reason that we adored this chocolate-lovers’ dish from Eats Well With Others.

22. Chocolate cake with whipped fudge filling and chocolate buttercream

Those who are passionate about their chocolate will appreciate this dish from Chowhound. Because of the sponge, the filling, the frosting, and the melted chocolate detail, it’s essentially chocolate with more chocolate, topped with more chocolate (and we don’t have a single complaint about it).

23. Three-tiered candied pecan cake with brown butter pear filling

Trying for a somewhat more unorthodox flavor combination that you wouldn’t generally find in stores or on a typical dessert menu, but you’re also looking to be a little more creative? Take a peek at how Martha Stewart created this towering tiered cake with candied pecans and a brown buttered pear filling, and we’re confident you’ll be inspired.

24. Danish layer cake with creamy vanilla pudding and raspberry jam filling

We’ve already showed you a number of different cake ideas that include raspberries or raspberry jam in some fashion, so what’s the harm in showing you one more? Culinary Hill blended their jam with a beautifully creamy vanilla pudding to keep things sweet and light, as shown in the video below.

25. Crunchy milk chocolate peanut butter layer cake filled with almonds, salted peanuts, creamy peanut butter, chocolate and Rice Krispies

Not only does this recipe contain many more delectable ingredients than the others, but it is also designed to provide a gratifying crunch as part of the whole experience. Our favorite part about this recipe is how Food and Wine tucked these crispy candies in in the midst of a spongey cake, almost like a surprise.

26. Strawberry and cream filled chiffon cake

Are you really seeking for a light taste texture experience that you can enjoy without feeling weighed down at the end of the day? In such case, we believe that this gorgeous strawberry chiffon cake, which is packed with genuine slices of fresh strawberries in the centre, could be of particular interest to you…………………….. Find out all you need to know about Martha Stewart.

27. Mocha layer cake with chocolate rum cream filling

Funny how some of the finest sweet sweets have flavors derived from ingredients that aren’t inherently sweet in the first place? For the ultimate illustration of what we’re talking about, try this rich chocolate cake with touches of espresso and rum on top. Bon Appetit has the whole recipe, which you can get here.

28. Blueberry lime layer cake with whipped cream cheese and blueberry filling

Just in case you’re still thinking about how much you like the idea of baking a blueberry cake but aren’t sure that lemon is the flavor direction you want to go in when it comes to flavor pairings, here’s an equally zesty option! Take a look at how PBS created this version, which has a distinct lime flavor to it instead.

29. Fluffy banana cake with fresh banana curd filling

The recipe for banana bread has finally been discovered, and it is sure to please banana fans everywhere. We appreciate how Mama Gourmand stuck loyal to their favorite flavor by creating a banana-flavored sponge as well as a banana-flavored filling for their cake.

30. Chocolate cake with coconut cream filling and marshmallow buttercream frosting

We’ve discussed each of these parts individually so far, but not all of them at the same time, and, frankly, we’d be doing you a disservice if we didn’t include them all at once. Take a look at how Spoonful of Flavour created this cake, which contains chocolate, coconut, and marshmallow as ingredients.

31. Banana cake with gooey walnut filling

Please see below for a lesson on how Restless Chipotle used walnuts to contrast with the bananas, in case you liked the banana concept but wanted to incorporate something different as well.

32. Ombre peach filled layer cake

Aside from the amazing ombre effect created by the way it was adorned, this scrumptious cake from Liv For Cake is almost ideal since its subtle yet delectable peach flavor is unlike any other sort of cake we’ve ever tasted. Liv For Cake’s cake is available for purchase on their website. It is a huge hit with us!

33. Coconut layer cake filled with lemon curd

Is it always the best idea, in your opinion, to say that ″the more fruit, the better″? So we have a hunch you’ll appreciate this incredibly fresh tasting coconut and lemon curd recipe from Beantown Baker, which was recently featured on the site.

34. White chocolate layer cake with apricot filling and white chocolate buttercream

We’re here with yet another decadently sweet white chocolate recipe, just in case the first couple didn’t quite satisfy your want for something sweet and decadent. Recipe courtesy of The Cilantropist, which has a crispy almond exterior and a delicious apricot interior. Enjoy!

See also:  How To Make Cake Flour By Weight?

35. Pumpkin layer cake with Kahlua, espresso, and tiramisu filling and mascarpone frosting

Are you seeking for a dish that is a little less sweet and a little more spicy? Look no further. Then this dish from the book Life, Love, and Sugar is unquestionably the finest option for you.

36. Gingerbread layer cake with fig filling

Discover a fantastic cake recipe that includes more than one dessert in a single serving! We like the way World Market adorned their scrumptious cake with beautifully detailed gingerbread biscuits, which we found to be really creative.

37. Boston cream pie cake, or vanilla cake with chocolate frosting and homemade pastry cream filling

Is it true that you’re a donut person by default if you’re going to consume any type of baked good? That is not to say that you cannot experiment with new flavors while still enjoying the flavors of your favorite donuts! See how Brown Eyed Baker created this delectable Boston cream cake in this video tutorial.

38. Carrot layer cake with vanilla pecan buttercream filling

For certain layer cakes, all that’s required is the same smooth buttercream to be used on the exterior and as a filling in the centre of the cake. Taste of Home understands precisely what we’re talking about.

39. Chocolate cake with Oreo cream filling

When it comes to creating a layer cake tasty, all you need is the same silky buttercream all over the exterior and as a filling in the center. This is something that Taste of Home understands completely.

40. Lemon layer cake with lemon mascarpone filling

As of right now, we’ve only showed you lemon cake concepts that also included other flavors. But what if you’re the type of citrus fan who simply wants to consume pure lemon? Then we strongly advise you to try this wonderful all-lemon concoction from Life, Love, and Sugar!

41. Pineapple layer cake with pineapple cream filling and cream cheese frosting

In our previous discussions on fruit in various sweet forms, we haven’t mentioned one important flavor: pineapple. So, what is it about pineapple that we like so much? Our favorite recipe so far has been this pineapple cake from My Cake School, which is one of the most delicious we’ve ever had.

42. Caramel sponge cake with gooey salted caramel filling

Are you the type of caramel enthusiast that will consume your favorite flavor in any manner it is presented to you? This scrumptious all-caramel, all-the-time cake from Sweets by Raegan, on the other hand, we have a feeling you’re going to get along quite well with.

43. Six layer coconut cake with mango filling

Though we’ve demonstrated how to produce coconut cake with a variety of various contrast flavors by now, there’s one more that is so unusual and tasty that we can’t believe it! Take a look at how this delectable coconut cake with a flavorful mango filling was produced on Kaitlyn in the Kitchen!

44. White velvet cake with cheesecake filling and silky marshmallow buttercream

Have you ever found yourself thinking about the marshmallow aspects that you’ve seen in some of these cakes so far, but then realized that some of the recipes had other flavors that overwhelmed the marshmallow elements you were thinking about?So we think you’ll like this delectable white velvet, cheesecake, and marshmallow buttercream recipe from Cake, Paper, Party, which we found on Pinterest.

45. Layered tres leches cake with peaches and cream filling

You may have seen one of our peach recipes earlier, but we believe that there is no such thing as too much of a good thing. Take a look at how Say It With Cake prepared this delectable tres leches and peach masterpiece in a surprisingly straightforward manner.

46. Eggnog layer cake with apricot filling

If you’re searching for a holiday-appropriate cake with a unique twist, Sugary and Buttery has created a flavor that is both subtle and satisfyingly powerful. After all, eggnog and apricots are a delicious combination of flavors.

47. Praline layer cake with brown sugar pecan filing

A delicious dish for nut lovers who want sweet treats rather than only salty ones is presented here. View the video below to see how My Recipes made use of their cake to blend pralines and nuts.

48. Cinnamon brown sugar cake with apple pie filling

Want this delicious meal that is ideal for nut fans who enjoy sweet treats in addition to salty ones! Please see the video below to see how My Recipes utilized their cake to blend pralines and nuts.

49. Pina colada cake with coconut icing and crushed pineapple filling

After discussing cakes that blend the flavors of your other favorite delicacies, how about a cake that has the flavor of one of your favorite beverages instead of another treat?When we first saw this pina colada-inspired layer cake with coconut and pineapple flavors, we were immediately interested, and we’re happy to report that we were not disappointed!…My Cake School has all of the instructions you need to make your own.

50. Naked buttermilk chocolate chip cake with passionfruit filling

The phrase ″naked″ in the context of a cake was unfamiliar to us at first, and when we discovered it meant that there was no frosting on the outside of the cake, we were even more perplexed than before. Then we really tried this passionfruit dish from Love and Olive Oil, and we were blown away by how delicious it was!

How to make a layer cake?

We are certain that the 50 types of cake listed above will please even the most discerning layered cake connoisseur. Simply look over each one and give them a shot in your house.

Parting Words

Does your family have a favorite layer cake filling that you don’t see on our list? If so, please share it with us! Tell us everything about how you cooked it, or share a link to your recipe with us in the comments!

How To Make A Candy Filled Cake: a Step by Step Tutorial

When it came time to arrange our annual Galentine’s Day brunch this year, I knew I wanted to do something extra special this time around. As a result of Flour Shop, a new bakery in Soho, everyone has been raving about their sprinkle-filled Rainbow Cake. This provided the perfect inspiration to try my hand at making my own Candy-filled Cake.

How to Make a Candy Filled Cake

While it appears that baking a candy-filled cake would be quite difficult, I found it to be more simpler than I had anticipated! I gave it a Valentine’s Day twist by using strawberry boxed cake mix and conversation hearts, and in just a few simple steps, I had an Instagram-worthy cake! Here’s how to create one for yourself, broken down into steps:

INGREDIENTS FOR YOUR CANDY FILLED CAKE:

– 2 boxed cake mixes (from a box) (flavor of your choice) – 2 icing sugars (flavor of your choice) – 1 bag of sweets (optional).

DIRECTIONS

1.Prepare the cake mixes according to the package directions and bake in four 9-inch circular cake pans.2.After the layers have been allowed to cool, use a big circular cookie cutter or drinking glass to help carve the center out of two of the layers.

3.After that, frost and stack each layer, with the two cut-out layers piled in the center.The bottom and upper layers should be completely free of cutouts and imperfections.

4.Before stacking the final top layer on top of the candy, fill the center hole with candy all the way to the top.After that, apply the last layer on top.5.

  1. Last but not least, ice the cake and prepare to cut into it for a great surprise!
  2. Will be interested in hearing from anyone who attempts to bake a candy-filled cake for Valentine’s Day or any other occasion.
  3. There are a plethora of entertaining choices to try out during the upcoming holidays.
  4. Enjoy!

What is a Streamlined Menu?

When it comes to your bakery menu, it’s like having a shortcut in your kitchen.It accomplishes this by reducing the amount of labor necessary to prepare each cake.It accomplishes this by converting a limited list of recipes into a large number of different variations.As a result, you can provide a wide range of options to your clients without adding to your own workload.

Streamlining a bakery’s menu is an excellent technique to boost the efficiency of the bakery’s production process.All that is required to prepare for any of the cake filling flavors on this list is two types of buttercream icing, which may be found on this simplified menu.It becomes considerably easier to fill taster plates and last-minute requests as a result of this.

It also helps to shorten the length of long manufacturing days.In the kitchen, simplifying your menu saves you time and effort, which reduces your labor costs, which enhances your profit.

The Buttercream Base Recipes

The following two buttercream frosting recipes are used to create all eleven of the cake filling formulations on this simplified menu:

 Vanilla Buttercream Cake Frosting & Filling Chocolate Buttercream Cake Frosting & Filling

Using these two buttercream frosting recipes, I fill, frost and decorate the wedding cakes and sculpted cakes in my tutorials, which are available here.

Designing a Cake Menu Around Popular Flavors

My goal in creating a list of easy and recognizable cake filling tastes was to ensure that they would be accepted by a large number of people when serving them at large occasions. It’s much easier for me to accommodate large gatherings this way.

11 Layer Cake Filling Flavors

It goes without saying that you may modify and improve on these cake filling recipes to make the insides of your cakes as creative or distinctive as you choose. This is only one example of how a bakery’s menu might be made more manageable and efficient.

Suggested Cake Filling Method

Rather of building layer cakes outside of the baking pan, I like to construct them within it. I recommend that you watch the videos and study the complete guide on how to fill cakes in a pan before starting.

Working with Formulas

Because this notion of a simplified menu begins with buttercream frosting as the basic recipes, the 11 filler flavors read like formulae in terms of the ingredients and quantities used in each flavor combination.All you have to do then is incorporate the ingredients into the buttercream in order to create fillings out of your icing frosting.As a result, batches of filling may be readily scaled to fulfill a variety of cake orders of various sizes.

Continue Reading to Get the Filling Flavors

Are you a first-time visitor to Wicked Goodies? Let’s get started *HERE* and connect! In my capacity as an Amazon affiliate, I receive a commission on qualifying purchases made at no additional cost to you. You may also be interested in

Buttercream Frosting Recipes

Filling Layer Cakes in the Baking Pan

How to Freeze and Thaw Cakes

How to Use Wood Dowels in Stacked Cakes

Cake Condensation Solutions

   Cake Timing and Scheduling

How to Make Tall Layer Cakes

Rainbow Surprise Inside Cake

When you cut into this cake, a multicolored sweet surprise tumbles out, making it a joyful and festive dessert.

Steps

  • 1 Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans by greasing or spraying them with cooking spray and placing an 8-inch round piece of parchment paper in the bottom of each pan. Prepare parchment paper by greasing or spraying it. Beat 1 box cake mix and all of the ingredients listed on the box with an electric mixer at low speed for 30 seconds, then on high speed for about 2 minutes, or until smooth in a large mixing bowl. Prepare the pans by spreading them out. Bake according to package directions. Allow cakes to cool for 10 minutes before running a knife down the edges of the pans to release them. Gently transfer the pans to a cooling rack and peel away the parchment paper. Allow for thorough cooling (about 30 minutes). Meanwhile, repeat the process to create two additional layers.
  • 2 Trim the rounded tops of the cake layers to make them more flat. Using a 4-inch round cutter, cut a little round out of the center of the two layers.
  • 3 To put the cake together, do the following: Stack 1 uncut cake layer on a cake stand or serving dish, then put 1/3 cup frosting on top of the cake layers. 1 layer with the center removed
  • put 1/3 cup frosting on top of the 1st layer. Stack the layers and put 1/3 cup frosting on top of the second layer with the center removed. Candy and candy sprinkles should be used to decorate the cake. Gently push candies into the cake layer to ensure even distribution
  • finish with a complete cake layer. Using the remaining frosting, frost the sides and top of the cake.

Tips from the Betty Crocker Kitchens

If you do not have a 4-inch round cutter, use a 2-inch round cutter. Make a pattern out of a 4-inch circle of cooking parchment paper and follow it to create your final product.

Nutrition

630 calories, 27 grams of total fat, 5 grams of protein, 92 grams of total carbohydrate, and 27 grams of sugar

Nutrition Facts

Serving Size: 1 Serving

630 calories are burned in this recipe.240 calories from fat 27g total fat 41 percent calories from carbohydrate 11 g of saturated fat (57 percent) 2 1/2 g of Trans Fat Cholesterol is 65 milligrams.22 percent of the population 440 milligrams of sodium 18 percent of the population Potassium 160 milligrams 5% of the population Carbohydrates (total): 92 g (31 percent).2 g dietary fiber (7% of total calories) 5 grams of protein 27 grams of sugar Vitamin A (4 percent) Vitamin A (4 percent) Zero percent of the population is vitamin C-deficient.

Calcium is 15 percent of the total.Iron accounts about 8% of the total.

Exchanges:

Two servings of starch, zero servings of fruit, four servings of other carbohydrate, zero servings of skim milk, zero servings of low-fat milk, zero servings of milk, zero servings of vegetables, zero servings of very lean meat, zero servings of lean meat, zero servings of high-fat meat, five servings of fat The trademarks and service marks mentioned in this document are the property of their respective owners.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

White Layer Cake with Strawberry Filling

The perfect cake for a show-stopping occasion, this white layer cake is a must-try. It’s an elegant dessert centerpiece, made even better by the delectable strawberry filling that is sandwiched between layers of vanilla cake and whipped cream icing.

Strawberry Filled White Layer Cake

In all seriousness, cake is always a good idea, and this white layer cake is very delicious!This vanilla cake is simple to make and is really light and fluffy.The fresh strawberry filling is, for want of a better description, the icing on top of the cake.This is a wonderful special occasion cake that would be lovely to offer for Christmas or Valentine’s Day, as well as a beautiful birthday cake.

Check out my Black Magic Chocolate Cake and Velvet Chocolate Cake Recipe with Chocolate Ganache Icing for even more show-stopping desserts on the menu.

Why you’ll love this White Layer Cake Recipe:

  • Simple: Despite the fact that this cake appears to take a long time to prepare, it only takes around 20 minutes.
  • Prepare ahead of time: The components of this cake are simple to prepare ahead of time, making it an excellent choice for serving as a dessert during a large gathering. With its light, fluffy texture, and moist inside, the vanilla sponge cake is a delight, while the strawberry filling is delightfully fresh and sweet on the outside. There is a lot of cream in the whipped cream frosting
  • it is thick and creamy.
See also:  What Cardstock To Use For Cake Toppers?

How to Make White Layer Cake with Strawberry Filling

Make sure to check out the recipe card below for the complete list of ingredients and directions!

For the strawberry filling

  • Cook the strawberries in the cornstarch mixture with the sugar until they are slightly soft and lightly mashed
  • Continue to cook until the sauce thickens.
  • Add a squeeze of lemon juice.
  • Allow to cool before storing.

For the whipped cream frosting

  • Whip the cream until it becomes thick and fluffy.
  • Separate the remaining ingredients into another dish and whisk them together.
  • When you have formed firm peaks, add the whipped cream to the remaining ingredients.

For the cake

  • Sift the flour into a large mixing basin and put it aside.
  • Combine the butter, coconut oil, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Add in the egg whites and mix well.
  • Slowly incorporate the flour and buttermilk into the batter.
  • Bake the cakes after dividing the batter between the pans.

To fill and frost

  • Place a cake layer on a plate or cake stand and pour the frosting evenly over the top of the cake layer
  • Place the strawberry filling in the center of the cake.
  • Place the second layer of cake on top of the first and decorate with the frosting and strawberries once again.
  • Frost the sides of the cake with icing.
  • Strawberry halves should be arranged on top.

Make it ahead of time

  • Despite the fact that it appears to be a lot to prepare all at once, you can either prepare it and serve it on the same day or prepare the separate ingredients ahead of time and assemble it on the day you intend to serve it. It is possible to prepare the strawberry filling up to 5 days ahead of time.
  • Frosting can be created up to 6 hours ahead of time.
  • Cakes should be made at least 24 hours ahead of time.

It’s preferable if you can serve this white layer cake within six hours of assembling the layers.If you do have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.Even though it will become a little drier, it will still be rather wonderful!I created a two-layer cake, but you could easily make it three or even four layers if you wanted to.

For a three-layer cake, use three 8-by-3-inch aluminum pans; for a four-layer cake, use four 8-by-4-inch aluminum pans.You can use the same number of ingredients as you used in the previous recipe.

Tips!

  • Keep the cake batter from being overworked
  • the dry ingredients should only be barely blended.
  • Divide the cake batter evenly amongst the muffin pans so that all of the layers bake at the same time and are uniformly baked.
  • It is my humble opinion that Stella Parks’ White Mountain Layer Cake is THE BEST white cake recipe – EVER! – and we utilized it as the foundation for our White Layer Cake. I am not exaggerating or making light of the situation. It’s just incredible. Thank you, Stella Parks, for your generosity! You may purchase her book by clicking HERE.
  • Serve the cake within 6 hours of completing the baking process.

This cake is a wonderful dessert for special occasions such as Valentine’s Day, Easter, anniversaries, and birthdays.

More Cake Recipes

Make sure to check out our other favorite cake recipes if you enjoy the recipe below.See All of Our Cakes In the event that you cook this dish, please post a photo to the comment box below and rate it.Enjoy!The perfect cake for a show-stopping occasion, this white layer cake is a must-try.

It’s an elegant dessert centerpiece, made even better by the delectable strawberry filling that is sandwiched between layers of vanilla cake and whipped cream icing.

For the Strawberry Filling: (Make ahead 2 hours to 5 days ahead)

  • The following ingredients are required and/or wanted: 1 cup water
  • 3 tablespoons cornstarch
  • 12 cup granulated sugar
  • 212 pounds fresh strawberries, cleaned, stemmed, and divided
  • 1/8 teaspoon kosher salt
  • 2 teaspoons fresh-squeezed lemon juice
  • red food coloring if needed and/or desired

For the Whipped Cream Frosting: (It may be made up to 6 hours ahead.)

  • 4 cups heavy whipping cream (1 quart)
  • 16 ounces melted cream cheese
  • 34 cup confectioners’ sugar divided
  • 112 tablespoons vanilla or vanilla bean paste
  • 34 teaspoon almond essence
  • 14 teaspoon table salt
  • 4 cups heavy whipping cream

For the White Layer Cake:

  • 16 ounces unbleached cake flour (such as Swan’s Down)
  • 8 ounces unsalted butter, pliable but cool, about 65°F (2 sticks)
  • 1/3 cup virgin coconut oil, solid at room temperature (4 ounces)
  • 1 cup egg whites (from about 8 large eggs), room temperature (8112 ounces)
  • 2 tablespoons vanilla extract (half as much as if using table salt)
  • 1 teaspoon ground cinnamon (half as much as if using table salt).

For the Strawberry Filling:

  • 16 ounces unbleached cake flour (such as Swan’s Down)
  • 8 ounces unsalted butter, pliable but cool, about 65°F (2 sticks)
  • 1/3 cup virgin coconut oil, solid at room temperature (4 ounces)
  • 1 cup egg whites (from about 8 large eggs), room temperature (8.12 ounces)
  • 2 tablespoons vanilla extract (half as much as if using table salt)
  • 1 teaspoon ground cinnamon (half as much as if using table salt).

For the Whipped Cream Frosting:

  • To thicken the whipping cream, place it in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until thickened. Whisk in 12 cup confectioners’ sugar until extremely stiff peaks form, about 5 minutes. Remove from consideration
  • In a separate mixing bowl, combine the cream cheese, 14 cup confectioners’ sugar, the vanilla, the almond extract, and the salt. 4 minutes, whisking constantly and scraping down the sides as necessary until the mixture is creamy and fluffy
  • Add the whipped cream and whisk on a moderate speed until it is completely blended
  • Increase the speed to medium-high and continue whisking until the mixture is light and frothy and has firm peaks
  • Up to 24 hours should be kept refrigerated in an airtight container.

For the White Layer Cake:

  • Preheat the oven to 325 degrees Fahrenheit with the oven rack in the lower-middle position.
  • Prepare two 8-inch aluminum cake pans (if preparing a 4-layer cake) and three 8-inch aluminum cake pans (if making a 3-layer cake) by lining them with parchment paper and spraying them with nonstick cooking spray
  • Make a big mixing bowl out of the flour and set it aside.
  • In the bowl of a stand mixer, combine the butter, coconut oil, sugar, baking powder, baking soda, and salt until smooth. Attach the paddle attachment to the stand mixer. Set the mixer on low to wet the ingredients, then increase the speed to medium and cream until light and fluffy, approximately 5 minutes, scraping the sides as necessary.
  • Add the egg whites one at a time, while the mixer is still running.
  • 30 seconds later, add the vanilla and almond extracts and mix well.
  • Scrape the bottom of the bowl with the paddle
  • Low speed in the mixer, add one-third of the flour, followed by one-third of the buttermilk, mixing gently until the batter is smooth. Mix just until each ingredient is roughly absorbed before moving on to the next. Alternately add the remaining flour and milk, a third of each at a time, until the batter is smooth. Only until the mixture is smooth
  • Turn off the mixer and scrape the bottom of the bowl with a rubber spatula to remove all of the dry ingredients. Slowly combine the dry ingredients into the wet until they are well integrated
  • Bake for approximately 40 minutes, or until the internal temperature of the cake reaches 210°F, after dividing the mixture evenly between the prepared cake pans. The cakes should be pale in color with a light brown ring around the edges, and they should be firm. Using a toothpick, poke a hole in the center of each cake and it should come out almost completely clean with only a few crumbs attached
  • Transfer the cakes to a wire rack and let them to cool for 15 minutes. Carefully get the cakes out of the pans and discard the parchment paper. Return the cake layers to the wire racks to cool fully. If you are not serving the cake within a couple of hours, cover the cake layers firmly in plastic wrap and store them in the refrigerator for up to 24 hours. Make sure to keep the frosting and filling refrigerated until you’re ready to frost them.

To fill and frost the cake:

  • To make the Whipped Cream Frosting easier to distribute, put it on the counter for approximately 15 minutes, mix it or whip it for a few seconds and it should be as smooth and silky as new.
  • Stack one cake layer on a plate or cake stand, then place approximately 112 cups Whipped Cream Frosting on top of the cake layer. While spreading the filling evenly, create a 12-inch ″barricade″ of icing around the border to prevent the filling from spilling out.
  • In the centre of the frosting, place approximately 12 cup Fresh Strawberry Filling and spread it out evenly to form a ″barricade″ of icing
  • Place the second layer of cake on top of the first, then repeat the process with the filling and frosting.
  • Using Whipped Cream Frosting, ice the edges of the cake once you’ve finished assembling all of the layers.
  • Place halved strawberries on the cake’s top in any pattern you choose, and serve.
  • Allow 6 hours between preparation and serving
  • refrigerate until ready to serve
  • Enjoy
  • Susie Gall has adapted this piece.
  • It is my humble opinion that Stella Parks’ White Mountain Layer Cake is THE BEST white cake recipe – EVER! – and we utilized it as the foundation for our White Layer Cake. I am not exaggerating or making light of the situation. It’s just incredible. Thank you, Stella Parks, for your generosity! You may purchase her book by clicking HERE.
  • Keep the cake batter from being overworked
  • the dry ingredients should only be barely blended.
  • Divide the cake batter evenly amongst the muffin pans so that all of the layers bake at the same time and are uniformly baked.
  • Serve the cake within 6 hours of completing the baking process.

Calories: 822 kilocalories (41 percent ) 77 g of carbohydrates (26 percent ) 10 g of protein (20 percent ) 54 g of fat (83 percent ) 35 g of saturated fat (219 percent ) Cholesterol: 146 milligrams (49 percent ) 408 milligrams of sodium (18 percent ) Potassium: 401 milligrams (11 percent ) 3 g of dietary fiber (13 percent ) Sugar (48 g) (53 percent ) Vitamin A (ascorbic acid): 1671 IU (33 percent ) 59 milligrams of vitamin C (72 percent ) Calcium: 153 milligrams (15 percent ) 1 milligram of iron (6 percent ) Becky awoke on the morning of her 30th birthday to discover that she had no idea how to prepare anything!One of the reasons she established The Cookie Rookie was so that she could chronicle her adventure of learning to cook, one dish at a time!Everyone will enjoy the recipes found on The Cookie Rookie since they are simple to prepare and taste delicious!

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Ingredients

  • To make the buttercream filling, combine 100g/312 ounce butter, 140g/5 oz icing sugar, and 60g/2 oz chocolate powder
  • set aside.
  • A splash of brandy or rum (you may also use juice or syrup if you want)
  • caster/superfine sugar for dusting
  • a pinch of salt
  • and a pinch of pepper.
  • The cocoa powder will be used for sieving.

Steps Download Article

This section makes the assumption that you have previously cooked or purchased the cake to be filled, that it has been sliced in half, and that the filling has been placed to the base half of each half. This is a pretty straightforward recipe, but because it is so delicious, it is one that is regularly used.

  1. 1Simply pour the jam straight from the jar. Select a jam that has a taste that matches the cake flavor. Simply spread enough jam to cover the bottom half of the cake from the sides to the center, or in a circular pattern
  2. 2Add gently warmed jam to the top half of the cake. Warming jam will make it easier to spread, especially if it is chunkier in texture. This is especially beneficial for jams such as apricot jam. In a small saucepan, heat up the required amount of water. Gently heat for a few minutes, stirring constantly, to help the jam break down a little. Then take the pan from the heat and spread the mixture on the bottom half of the cake until it is completely coated. Advertisement
  3. 3Place the top layer of the cake on top of the bottom layer. If you’re going to frost or ice the cake, do it now. Advertisement

1 Choose a syrup that is appropriate for the situation.Assuming you are using a syrup, you should expect it to cover the bottom half of the cake but also seep into the cake, so it should have a flavor that is complementary to that of the cake, and the cake texture should be one that will hold up well to being soaked, such as a sponge cake or one with a slightly dry texture that could benefit from the addition of moisture.A few examples of suitable syrups are chocolate syrup, strawberry syrup (or a combination of these), maple syrup, golden syrup, buttery syrup, and others.

2 Spread the syrup on the bottom half of the cake as evenly as possible.As much of the base as possible should be covered with syrup; however, do not go straight to the edge in case the syrup overflows over the edge and looks unattractive.It is also OK to poke a hole in the top half of the cake and trickle some syrup into the top half of the cake through the hole (or holes).In situations when you want both half of the cake to be fully infused with the flavor or where you’re attempting to rescue a cake that has become extremely dry, this would be the method employed.

3Place the top layer on top of the base layer. If you’re going to frost or ice the rest of the cake, do it now. Advertisement

  1. 3 Gradually whisk in the icing, sugar, and cocoa powder until smooth. 4Add the brandy and mix well.
  2. 5Spread or pipe the icing over the cake foundation until completely covered. 6Place the top layer on top of the cake base and bake for 30 minutes at 350 degrees F. If you’re going to frost or ice the rest of the cake, do it now. Advertisement
  • There are a plethora of options for filling a cake. The following are some other suggestions to whet your appetite: Mock cream filling, chocolate banana filling, silk filling, raisin filling, and cupcake filling are some of the possibilities.
See also:  How To Use Wilton Cake Leveler?

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Things You’ll Need

  • A butter knife, a spatula, and a frosting knife
  • a knife to layer cake
  • A saucepan and a wooden spoon should be used for heating the ingredients.
  • A mixing bowl, if necessary, as well as a mixing spoon
  • Tube for piping

About This Article

Thank you to all writers for contributing to this page, which has been read 9,334 times so far.

Jam Filled Vanilla Layer Cake

Easy to prepare and looks like a million bucks, this stunning handmade Jam Filled Vanilla Layer Cake is sure to wow! This stunning display necessitates no cake decorating abilities on your part!

DECORATING SKILLS NOT NEEDED

My haphazard effort at cake decorating is a layer cake with jam in the middle.Although I’ve attempted to design a cake with icing and fondant on several occasions, I’ve never been able to perfect the technique.The frosting bags and tips come in various shapes and sizes, and even those don’t seem to be of much assistance.I believe that one of the primary reasons for my lack of cake design abilities is that I consider myself to be a comfort food, self-taught, home chef.

When I was growing up, eating wasn’t about being beautiful; it was about spending time with family, friends, and experiencing joy.This was, of course, many years before the advent of Instagram and the coining of the word ″foodie.″ Although I like aesthetically pleasing items, I also take satisfaction in catering to the home cook, who like me does not rely on a fancy cooking gear, does not have any professional chef training, and whose only objective is to put a delicious food on the table.I hope you enjoy my recipes.

That is all there is to it.Having said that, I believe that this jam-filled vanilla layer cake is the solution for those of you who suffer from a serious case of cake decorating sickness.(Yes, I literally just typed it!) A cake like this is not only really tasty and moist, but it’s also rather attractive, in my opinion.Anyone – yes, anyone!

  1. – can slather a cake with store-bought jam and top it with a sprinkling of powdered sugar to make it seem fancy.
  2. The strawberries, on the other hand, are absolutely arbitrary.
  3. How I make it seem nice is as follows: Fresh fruit may be placed on top of your cake tray to make it more visually appealing.
  4. Not only is it aesthetically pleasing, but it also enhances the flavor of the jam you have chosen to use, and you can even eat the decoration itself!

PRESENTATION IS IMPORTANT

When it comes to appearance, I’m a sucker for a well-designed cake stand.My cake stand collection consists of around six full-sized cake stands, two tiny cake stands, and three cupcake cake stands.There are four of them that may be attributed to The Pioneer Woman.A nice cake stand is an absolute must-have for any home chef.

It goes without saying that I use mine to make cakes, but I also enjoy using them to showcase stacked muffins and cookies on my table or counter, which looks lovely and welcoming.The smell of chocolate chip cookies baking on a tall cake stand under a clear-domed cover is one of McKenna’s favorite things to see when she gets home from a hard day at school.Who wouldn’t want to?

It was approximately five or six years ago when I cooked this dish for the first time.Since then, it has become my go-to recipe for a simple vanilla cake.You should definitely try this mixture if you want to make one of those fashionable rainbow stacked cakes that have become so popular lately.I’d like to experiment with something like that in the future, but for now, a Jam Filled Vanilla Layer Cake is more than enough to satisfy my sweet need.

  1. In addition, dear reader, every opportunity to use one of my cake stands will be taken advantage of without hesitation.

USE YOUR FAVOURITE JAM!

When it comes to selecting the jam for your cake, you have complete freedom to experiment.I’ve also used homemade jam in this recipe.It was only for the sake of convenience that I decided to use store-bought jam this time around.If you want to make my recipe precisely as written, I used a Smucker’s strawberry that was on sale at the time.

You may also use apricot or orange marmalade instead of the apricot.Raspberry jam would be a delectable treat.However, if you’re not a fan of jam, you may use pie fillings instead, Dear Reader.

Although a cherry or blueberry pie filling will taste delicious, please bear in mind that a pie filling will result in greater spilling than usual.Pie filling is runnier than jam, and as a result, when you cut into the cake, more seepage will occur.Here’s a tiny piece of advice for you.Even more jam layers may be achieved by slicing the two cakes in half and baking them as a four layer cake.

  1. I’ve attempted it in the past, but my cake slicing abilities, like my cake designing abilities, are a complete and utter disaster.
  2. In terms of personal preference, I’ll continue with two layers for now.

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Jam Filled Vanilla Layer Cake

  • Easy to prepare and looks like a million bucks, this stunning handmade Jam Filled Vanilla Layer Cake is sure to wow! This stunning display necessitates no cake decorating abilities on your part! Pin Recipes Recipes to Save Recipes to Print Recipes Preparation time: 15 minutes 30 minutes to prepare Time allotted: 45 minutes Servings 12 1 cup softened butter (at room temperature)
  • 1/2 cup granulated sugar, 4 big eggs, 1 tablespoon vanilla extract, 2 3/4 cup all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk
  • 12-14 strawberries, optional
  • 1 cup Smucker’s strawberry jam
  • 1/4 cup confectioners’ sugar
  • 1 cup Smucker’s strawberry jam
  • Preheat the oven to 350 degrees.
  • Prepare two 8 or 9-inch cake pans by lining the bottom and sides with parchment paper or by greasing the pan and generously dusting with flour and baking powder.
  • Remove from consideration
  • In a large mixing basin, with a handheld mixer on medium speed, cream together the butter and sugar for 3 minutes
  • Add the eggs one at a time, mixing well after each addition to the sugar and butter mixture
  • After that, add the vanilla and incorporate it into the batter.
  • Scrape down the sides of the bowl and add the following ingredients in the following order to the bowl: flour, baking powder, and salt are the main ingredients. Use a low speed mixer to gradually incorporate the baking powder and salt into the flour — this should take only a few seconds.
  • Then, using a medium mixing speed, whisk in the flour just until it’s completely blended in.
  • Add the milk and stir until completely incorporated
  • Divide the batter into the two pans that have been prepared.
  • Bake for 30 minutes, checking for doneness with a toothpick at the 25-minute mark to ensure it is not overdone.
  • (Make a hole in the center of the cake with a clean wooden toothpick.)
  • It is done when the toothpick comes out clean from the cakes.
  • If the toothpick comes out with batter on it, bake for a few more minutes until the batter is completely cooked.
  • (Repeat the test.)
  • Remove the baking sheet from the oven.
  • Stack the pans on a cooling rack and allow them to cool for 10-15 minutes before turning them out onto the cooling rack to complete the cooling process
  • Place one cake on a cake stand when it has been allowed to cool.
  • Spread the jam evenly over the top of the cake once it has been spooned on.
  • You may use a spoon to push some of the jam over the edge to produce a more attractive impression.
  • Place the second cake on top of the first.
  • Firmly press down on the table, but not too forcefully.
  • This will aid in the’sealing’ of the stack and the prevention of the top cake slipping
  • Sprinkle with confectioners’ sugar and decorate with strawberries

Fresh berries and a generous scoop of vanilla Greek yogurt or ice cream should be served alongside.Are you planning to make this recipe?Show me your rendition of the story!Tag me on Instagram or Facebook if you see this!

lordbyronskitchen (@lordbyronskitchen) |lordbyronskitchen Access to Lord Byron’s Kitchen is granted to everybody!Never again will you be without a recipe!To keep up with me on social media, please visit: FACEBOOK |

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How to Fill and Stack a Layer Cake

Today I’m going to share my guide on How to Fill and Stack a Layer Cake with you! The following instruction is for you if you’ve ever had difficulties with a cake that slides about or wobbles. The method for making a layer cake will no longer be a mystery to you!

How to Make a Layer Cake

Due to the large number of cake recipes on my website, I have discovered that wobbling, unstable cakes are frequently an issue for individuals.While it may appear that there is a problem with the recipe, it is often the case that a few easy advice would make a significant difference in the outcome.Recently, I discussed the significance of leveling and torting your cakes, and I wanted to reiterate that point today.Today we’ll speak about how to fill your cake, and the first item we’ll cover is how to apply icing to your cake.

Frosting Consistency is Key

When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.I even use it when I’m starting to experiment with other tastes.If you’re interested in learning more about the icing itself, I go into more detail about it in that post.The proportions of the elements are the most crucial thing to keep in mind.

It’s easy to think that adjusting those ratios won’t make a difference, but it actually does make a difference.Making sure your frosting has the appropriate consistency is essential to making a successful tiered cake.You may also go to that post for additional information, but the important thing to remember is that it is all about the ratios here once again.

Butter or shortening will mostly certainly serve as the foundation for your frosting recipe.Powdered sugar, as well as some form of liquid component or flavour, will be added to this mixture.In the end, the consistency of your frosting is controlled by the amount of liquid you use, which thins down the frosting when compared to the amount of powdered sugar you use, which thickens it when compared to liquid.In order for your cake to stay in place, the icing must have enough powdered sugar to keep it from sliding about.

  1. The amount of powdered sugar required for a genuinely stable frosting may surprise you, but it is essential in the preparation of an American buttercream.
  2. While you may be tempted to reduce the powdered sugar in a layer cake with a thin filling, you will want to be extremely cautious about how much you reduce it if you are constructing a layered cake with a thin filling.
  3. When I wrote about frosting consistency, I included some examples of what to look for to ensure that your icing is the consistency you require.
  4. If you are still unsure, you may go to that post for more information.

What You’ll Need to Make a Layer Cake:

Cake layers are a term used to describe the layers of a cake (of course) Spatula with an offset blade (I prefer the 9 inch) Piping bag is a type of bag used for spitting. a piping tip with a large spherical tip (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter is an optional accessory.

How To Fill and Stack a Cake

Let’s have a look at what I did with a cake that had many different kinds of filling in one cake so that I could demonstrate this in a few different ways.You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine.I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake.You want to make certain that it’s nice and even/level before proceeding.

Even layers are one of the most important aspects of making a cake that doesn’t wobble.Because I was combining two fillings into a single cake, I started with only 1/2 cup of frosting for this recipe.Using a spatula, apply your frosting to your cake layer and distribute evenly, allowing some to hang over the sides of the cake.

After that, a layer of caramel sauce is spread on top of the cake.Adding a dam of frosting around the outside of the cake will prevent it from pouring out from between the layers and creating a shaky cake as a result.Likewise, it will be placed on top of the initial layer of icing in this instance.Once again, the consistency of the frosting is critical in this process.

  1. That dam of icing must be sufficiently stiff in order for everything to stay in place.
  2. If possible, I prefer to pipe my dam so that it extends right up to the edge of the cake, with a small amount of it hanging over the side.
  3. It’s also important to consider how much filling you put in your sandwich.
  4. I indicated above that I use approximately a cup of buttercream, but when it comes to thinner fillings, I tend to use 1/2 to 3/4 cup, depending on how thin the filling is to begin with.

You will still wind up with a wobbling cake, no matter how powerful your buttercream is, if the filling is too thin and too tall, as seen in the photo.As a last step, I prefer to make sure that the dam has sufficient of height so that I am confident that all of the filling will fit within it.This is when I employ my huge circular pipe tip in order to get the desired height.You may add your filling after you’ve applied your dam by piping it around the perimeter of the cake.

Make sure to spread it out evenly.Before adding the next layer of cake, check to see that the filling layer is evenly distributed throughout the cake.Use an offset spatula to go around the outside of the dam and smooth out the frosting so that it’s level with the filling if your dam is taller than your filling (which is typically the case with mine).Place the next layer of cake on top of the previous one.When I’m making thinner cake layers, I prefer to utilize my cake lifter to ensure that they don’t fall apart.

The next stages are essentially variants on the previous ones.I add another dam and fill it with chocolate ganache and a crisp streusel topping before decorating with berries.Another towering dam that needs to be smoothed off before adding the next layer of cake is there this time.

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