To start off, I had to make caramel crunch was burnt at the edges and although it had a cake-like texture, it hadn’t risen and had very tight air bubbles. As the salted caramel filling was now missing the key factor – salted caramel – I smeared
How do you fill a cake with icing?
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.
How do you fill a hole in a cake with filling?
Fill the hole halfway with your favorite filling. Fill a plastic bag or a piping bag with your favorite filling. Snip the tip off, and pipe the filling into the hole. You do not need to insert a decorator’s tip into the bag. Buttercream frosting, custard, and whipped cream are all great options.
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 fill cupcakes with filling?
You can then use a paring knife to cut small cones out of your cupcakes or an apple corer to create holes in them. You can fill the holes completely, or fill them partway with filling and cover them with pieces of cupcake you took out. To fill cupcakes before you bake them, fill your cupcake liners ⅓ full of batter.
How will you fill cake layers with fillings?
Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height. Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.
What is the best filling to be added into a cake?
1. American Buttercream. This is the most used cake filling across the world.
How do you keep filling from soaking into cake?
Place your final cake layer, bottom side up, on top of your cake and apply a light coat of frosting around the entire cake. This thin coat of frosting is your crumb coat. You’ll then want to freeze the cake for about 10 to 15 minutes to set the crumb coat and the filling before you continue to decorate the cake.
Why are fillings necessary for cakes?
Bakery fillings are used to create a desired texture, sweetness, firmness, adhesion, shelf life, or ease of pumping/injection, among other properties.
What is the importance of filling in cake?
Frosting or icing, fillings and glazes are typically a sweet, sugar-based soft mixture used to fill, coat, add flavor, and improve the appearance and texture, They are used on baked recipes such as cakes, cupcakes, cookies and pastries, or formed and used when decorating as a Crafty Baker, ranging from simple to
What are the tools materials and equipment needed for filling cake layers?
7 Essential Tools for Making Any Cake Like a Pro
What are the types of icing filling and glazes?
A Comprehensive Guide to Different Kinds of Icing, Glazes &
How long should a cake cool before cutting?
Even if you’re not, you can cover up the horizontal cuts with a layer of frosting or a crumb coat during the cake decorating process. Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it. Set each layer out separately to help them all cool faster.
What are the steps in layering assembling cakes?
Assemble layer cake
- To assemble, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto you cake stand or plate. This way you’ll have a smooth surface to work with.
- Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake.
- Repeat with remaining layers.
What kind of filling that can be purchased ready made?
JAMS AND JELLIES
Can purchase ready-made: stir it to soften, or heat with small amount of liquid if it’s too thick, and strain to remove the seeds. Used as a filling alone or in combination with other fillings such as buttercream or ganache.
Can jam be used for cake filling?
Jams and jellies are also best in combination with other fillings such as buttercream or ganache. To use a jam or jelly as a cake filling or even as a topping, simply stir it to soften, or heat it slightly if it’s too thick. You may also want to strain jams to remove the seeds for a smoother texture.
How do you stabilize cake layers?
After the cake is stacked completely you can stabilize it further by running a long wooden dowel with a sharpened end through all the cake tiers from the top; the sharpened end should penetrate through each cake board and then embed itself into the base cake board. This will prevent any shifting.
How much frosting do you put between cake layers?
In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.
How do I put jam between cake layers?
Spread the jam over the cake until it is covered. Then, very carefully, invert the layer and lay it over the frosted part of the bottom layer. This way you will both frosting and jam between the two layers.
How to ‘fill’ a cake made from a cupcake recipe?
What is the best fruit filling for cakes?
How to make a peanut butter filling for any cake?
How to Add Filling to a Cupcake
- Article to be downloaded article to be downloaded A filled cupcake may appear to be out of your league or too fancy for a home baker to attempt, but in reality, filling cupcakes is a straightforward technique that does not require a great deal of effort or time to complete.
- The end result of your efforts will be a batch of cupcakes that will leave a lasting impact on those who consume them.
- Not only can filling a cupcake provide a sense of surprise, but it also allows you to expand the number of flavors in your dessert.
- The more familiar you grow with filling cupcakes, the more latitude you could consider allowing yourself in terms of filling selection.
- 1Bake your cupcakes and allow them to cool fully before icing them. It is possible that if you fill the cupcakes while they are still warm, the filling may melt and the cupcakes will become sloppy. You may make the cupcakes from scratch using your favorite recipe, or you can use a packaged mix.
- 2Insert a decorating tip into a piping bag and pipe the frosting over the cupcakes
- First, snip off the bottom of a piping bag and then place a decorating tip into the bag to begin. The most effective tip is a little, sound-like tip, but you may also use a larger star-shaped tip if you want. Advertorial
- 3Stuff the bag with 1 to 2 teaspoons of your preferred filling. It is recommended to use smooth fillings like custard or pudding rather than chunky ones like buttercream icing or whipped cream. You could also use jam or jelly, but make sure it isn’t chunky or it may clog the tip.
- 4Insert the tip into the top of the cupcake and press it down gently. It should be pushed into the cupcake by approximately 1 inch (2.54 centimeters). No need to make a hole in the cupcake beforehand.
- 5Squeeze the filling into the cupcake with your fingers. The amount of filling you can fit into a cupcake will depend on the size of the cupcake. 1 to 2 teaspoons is a good estimate. If the filling begins to flow outside of the hole, stop immediately
- you have filled the cupcake as much as you possibly can.
- 6Frost and decorate the cupcake as you see fit. Pipe buttercream frosting onto the cupcakes using a piping bag and a big round or star-shaped decorator’s tip to create a decorative effect. You may also use chocolate ganache instead of the ganache. It is not suggested to use glace icing, which is produced from powdered sugar and water. This frosting is too thin and will sink into the hole. Advertisement
1 Begin with cupcakes that have been cooked and cooled. You may bake the cupcakes from scratch or you can use a store-bought cake mix to create them for you. Allow the cupcakes to cool entirely when you have finished baking them. If you don’t, the filling will melt and ruin your meal. This approach is excellent for creating cupcakes that are packed with candy.
- On a shallow incision in the top of the cupcake, insert a paring knife at an angle. Keep the blade in such a way that the flat side is facing the edge of the cupcake during cutting. At a 45-degree angle to the cupcake, it should look like this: Keep the blade from going too far into the cupcake, or the icing will come out the bottom. If you do not have a paring knife, a teaspoon may be substituted.
- 3 Make a cone out of the cupcake using a sharp knife.
- Maintain the position of the blade’s tip within the center of the cupcake.
- While rotating the cupcake, carve a circle around the top of the cupcake with a sharp knife.
- Make a hole that is approximately 1 inch (2.54 cm) in diameter.
- Make a hole in the center of each cupcake approximately 1 inch (2.54 cm) deep if you want to stuff them with candy.
4 Remove the cone-shaped portion of the cupcake from the pan. Make a half-circle cut through the cone and remove the pointed end. The top, flat portion will be used to close the opening at the other end. You may also use the pointed end to eat or keep it for making cake pops later on.
- 5 Fill half of the hole with your choice filling and set aside. To make the filling, put it in a plastic bag or a piping bag and seal it. Remove the tip of the piping bag and pipe the filling into the hole. It is not necessary to include a decorator’s tip in the bag. Buttercream icing, custard, and whipped cream are all excellent choices for a dessert topping. You might also experiment with jam or lemon curd for something a little more intriguing. It is important not to fill the hole more than halfway because else the filler would seep out in the following step.
- Fill the hole in the center of the cupcakes with 1 teaspoon of sprinkles to produce candy-filled cupcakes. Make an effort to incorporate a range of diverse forms, sizes, and colors.
- 6Close the hole in the cupcake with a toothpick. Make sure that the smooth side of the plug (not the cut section) is facing up when you replace the top half of the cone onto the cupcake for a finished look. Simply pressing down on the plug for a few seconds will seal it, but not so hard that the filling will leak out. Decorate the cupcake with icing as desired. A piping bag filled with buttercream icing may be used to decorate the cupcake. You may also use glace icing, which is produced by mixing powdered sugar and water together. A chocolate ganache might also be a good choice. Advertisement
- 1Bake your cupcakes and allow them to cool fully before icing them. You may either make the cupcakes from scratch or use a packaged recipe to create them. Make sure to allow them to cool fully before handling them, or the filling will melt.
- 2Insert an apple corer into the center of each muffin. Alternatively, a tiny melon scoop can be substituted. The corer should be rotated after each rotation. If you are using an apple corer, take careful not to press it in too deeply, because then the icing will come out of the bottom of the cupcake. While you twist the corer, make sure to keep it in position. The corer’s edges will cut into the cupcake, creating a hole in the middle of it. 4Take the corer out of the cupcake and set it aside. Remove the cupcake from the corer and toss it away or keep it to use as a base for cake pops. If you don’t want to bake it, you may eat it.
- 5Fill the cupcakes with the filling of your choice. Cupcakes may be filled with just about anything, from custard to jam to buttercream icing and everything in between. Use a pastry bag to pipe frosting into the hole if you’re using frosting instead of buttercream. If you are using a more fluid filling, such as custard or jam, you can use a tiny teaspoon to put the filling into the hole.
- 6Decorate the cupcake with sprinkles or other decorations. The hole on the top of the cupcake is left by this procedure, despite its simplicity. Buttercream frosting should be piped onto the cupcakes using a piping bag fitted with a big round or star-shaped decorating tip. For this approach, chocolate ganache and glace icing (made from powdered sugar and water) are not suggested since they are too transparent and will blend into the filling. Advertisement
- 1 Preheat the oven to 350 degrees and ready the muffin tray.
- Ensure that your oven is preheated to the temperature recommended on the recipe.
- Most recipes call for a temperature of 350°F (177°C), but yours may call for a different temperature.
- Following that, line your muffin pan with cupcake liners.
- This approach is excellent for fillings containing chocolate or jam.
It is not recommended for use in frosting, pudding, or cream fillings, among other applications.
- 2Make your cupcake batter according per package directions. You may either create the cupcake batter from scratch or use a packaged mix to make the cupcakes. 3 Carefully follow the directions on the recipe. Fill the cupcake liners about two-thirds of the way with batter and bake for 20 minutes. You can use an ice cream scoop, a sauce ladle, or a tablespoon to do this task. Keep the rest of the batter aside for later use. Fill the middle of each cupcake with 1 teaspoon of your favorite filling of choice. Jam or jelly would be the most appropriate for this use. You might also experiment with melted chocolate. Whipped cream or icing, on the other hand, should not be used since they will melt quickly. For standard-sized cupcakes, this is the appropriate amount to use. If you’re preparing small cupcakes, use a teaspoon instead of a teaspoon.
- 5Stuff the muffin liners with more batter. Pour in enough batter to fill the muffin cups approximately two-thirds to three-quarters of the way up with batter. 6Bake the cupcakes according to the guidelines on the recipe, being careful not to overfill the liners or the cupcakes may overflow. The majority of cupcake recipes will be done in around 20 minutes, however your recipe may take longer or shorter. 7 Follow the recipe guidelines to the letter and bake the cupcakes accordingly. Allowing the cupcakes to cool fully before icing them is recommended. Allow them to cool in the pan for approximately 5 minutes before removing them from the pan. Allow them to cool completely on a wire rack before applying the frosting on them. You may use buttercream frosting, chocolate ganache, or glace icing to decorate the cupcakes. Ensure that you do not frost the cupcakes while they are still warm, else the icing will melt.
- Question Add a new question Question Is it possible to utilize the piping approach with preservatives? Yes, however keep in mind that anything that is too thick or chunky may cause your piping bag to explode. Before piping, make sure that your preservatives are nice and smooth.
- Question When filling the centre of a cupcake, may I use strawberries? Yes, it is effective, and you should certainly give it a try.
- Question Is it necessary to let the pudding set first? Yes. If you don’t, the wet pudding foundation will seep into the cupcake and ruin it.
- Concerning the Question When it comes to spreads, such as Nutella, will the piping bag approach after baking work? Nutella in its plain form may be too thick to go into a piping bag, causing the bag to explode. The apple corer approach may be more successful when it comes to filling cupcakes with Nutella.
- Question Is it permissible for me to design using a bag? Answer from the Daksha Giri Community An inexpensive and readily accessible piping bag is the most effective solution. Is it possible to use Betty Crocker frosting as a filler before baking? No, you must first prepare the cupcakes by baking them. However, once the cupcakes have been cooked and cooled, you may fill them with whatever you wish. Whatever the filling is, it’s fine as long as you enjoy it. Does it matter if the cupcakes are filled with chocolate pudding or not if they are stored in the refrigerator? Yes. You should put cupcakes in the refrigerator if you are filling them with something that would typically require refrigeration.
- Is it possible to substitute baking paper for cupcake liners? You may use parchment paper, but it will not produce as nice a look as cupcake liners, so I recommend investing in some.
- Question and Answer Is it possible to utilize the piping method on a cupcake that has cream cheese frosting on top? Perhaps, however I believe the apple core approach would be superior because it allows you to employ more substantial fillings.
- Question Is it possible to put a filling through the bottom of a cupcake after it has been baked and frosted? Picking it up can cause some of the contents to fall out the bottom of the bag, though. It is not something I would suggest.
- More information can be found in the following answers: Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Make certain that the flavors complement one another. Chocolate cupcakes and lemon curd, for example, are two flavors that do not complement each other at all.
- A zipped sandwich bag can be used in place of the piped bag if you do not have one on hand.
- Flavors can be mixed and matched. Try vanilla frosting inside a chocolate cupcake and chocolate frosting inside a vanilla cupcake to see which you prefer.
- It is not necessary for the icing taste on top of the cupcake to be the same as the filling flavor.
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Things You’ll Need
- Piping bag
- Decorating tip
- Cupcakes, a paring knife, a teaspoon (optional), filling, a piping bag, and a decorating tip
- Apple corer
- Piping bag
- Decorating tip
- Cupcake recipe
- cupcake pan
- cupcake liners
- wire cooling rack
- piping bag
- decorating tip
About This Article
- Summary of the ArticleXBefore adding filling to cupcakes that have previously been made, allow them to cool fully.
- After that, you may use a paring knife to cut little cones out of your cupcakes or an apple corer to make holes in them for decorating purposes.
- You can either entirely fill the holes with filling or partially fill them with filling and cover them with parts of the cupcake you removed.
- Fill your cupcake liners 13 of the way full of batter before baking them to fill the cupcakes before baking them.
- Next, add 1 teaspoon of filling to each cupcake before filling the remaining cupcake liners with the remainder of your mixture and baking the cupcakes.
For instructions on how to use a piping bag to pipe filling into your cupcakes, continue reading!Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 347,601 times.
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
Have you been looking forward to putting yourself through a bit more testing by mixing up your combos a little more? Afterwards, we believe you’ll get along very well with this delectable pink champagne cake, which is filled with a delectable strawberry raspberry filling in the center! Find out all you need to know about Wicked Good Kitchen.
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
Alternatively, if our discussion of orange curd filling made your mouth swim but the sponge and icing combo we discussed there wasn’t quite your cup of tea, here’s another recipe from Martha Stewart that sticks to chocolate and vanilla as a contrast.
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
To be clear, we enjoy all of the different fancy fillings just as much as the next person, but every now and then it’s great to have a slice of cake that is simply layered with lovely whipped cream in between the layers. And it’s for this reason that we were drawn to this chocolate-lovers’ dish from Eats Well With Others.
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!
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
Here’s another baked delicacy that understands why we get so excited about the concept of mixing delights! View the video below to see how Tastes Better From Scratch created a magnificent chocolate cake that was filled with a delightful combination composed of Oreo biscuits.
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
You read it correctly: you read that correctly! Each of the layers of this cake is filled with real apple pie filling, exactly like your favorite fall pie. The Cake Blog’s pie crust detailing is really stunning all the way up the edge of the cake, aside from the fact that it tastes excellent.
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.
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!
- 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.
- 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
- 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
- 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
- 3 Gradually whisk in the icing, sugar, and cocoa powder until smooth. 4Add the brandy and mix well.
- 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.
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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
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Complete Guide to Cake Fillings, Frostings & Glazes – Recipes & Ideas
- Don’t be scared to experiment with different methods of finishing your cake: there is no law that says you have to finish your cake in a specific way!
- Whether you want to fill a layer cake with crème pâtissière and frost it with Swiss buttercream, or pipe American buttercream on a cupcake and then drizzle it with chocolate ganache, we have the recipe for you.
- Take a chance!
- These are only the fundamentals; with a little experimenting and combining, you may come up with your own distinctively completed cakes.
- You will learn how to use some of the methods discussed above in this course, which will take you through everything from choosing the right cake decorating equipment and supplies to mixing everything together and creating gorgeous cakes.
With Benjamina’s tutorials, you’ll learn how to create a perfect American vanilla buttercream – and then how to pipe lovely flowers on cupcakes with it – as well as how to raise your Swiss meringue buttercream game with her recipe for a salted caramel variation.Additionally, one of the glazes – the chocolate drip ganache – will be addressed in great depth throughout the session as well.It is not only shown by Benjamina, but you will also learn how to get the desired chocolate drip effect.Finally, at the conclusion of the course, you may put the skills you’ve learned into practice and take part in the show-stopping cake design competition!Sign up today to receive immediate access to the entire course.Leiths is offering a 12-week Introduction to Patisserie Course.
Prepare for a career in patisserie by taking Leiths’ 12-week Introduction to Patisserie online course and earning a diploma in the process.
Different Types of Cake Fillings
- Baked goods, whether they’re spongy or dense, coated with a delectably creamy Buttercream and sprinkled with seasonal fruits or chips, are a delight to savour.
- So, what do you believe it is about a cake that makes it so irresistible?
- What about the squishy bread?
- Or how about the various cake fillings?
- Or is it merely the prospect of freshly baked love that gets you excited?
For us, it is the filling that makes a cake more appealing than any other aspect of the cake.For your further amusement, we would also want to inform you that there are several various sorts of cake fillings available, whether it is for a chocolate cake or for a blueberry fiesta.Are you getting a little giddy?Come with me as we explore the many varieties of cake fillings and learn a little more about them.We are providing the items in no particular order, so select the one that you believe is most like you from the list.
1. American Buttercream
- Cake filling is the most widely used type of cake filling in the world.
- Simply because it is simple to create and involves just two ingredients, namely butter and icing sugar.
- Why is this so popular?
- You can make this filling by simply combining the ingredients in a mixing bowl and beating them until they are light and fluffy.
Additionally, American Buttercream serves for a simple cake filling since it is simple to put on the cake bread and may be pipped with little effort.
2. Italian Meringue Buttercream
- You may claim that this Italian filling is a distant relative of the American Buttercream, based on the final name of the filling.
- Actually, it is, with the main variation being that, in addition to butter, melted sugar syrup and egg whites are also used to make the cake.
- It would be preferable, though, if you had a mixer stand so that you could pour the components at the appropriate moment.
- The mixing process begins with the egg whites being beaten first, then the sugar syrup being added while still beating before adding the butter.
- In order to determine whether your Italian Meringue is ready or not, turn your bowl upside down and see whether it falls off.
If it does not, your Meringue is ready to be utilized.
3. Swiss Meringue Buttercream
- Swiss Meringue Buttercream is another another member of the Buttercream family to be discovered.
- Although this recipe is quite similar to the Italian one, the only difference is that instead of using a mixer stand, a double boiler bowl is used to allow the egg whites to get boiled while the Meringue is being prepared.
- In addition, because we are already using a double boiler to prepare the Meringue, we substitute icing sugar for the sugar.
- Additionally, you can flavor all of the Buttercreams listed above by adding fruit essences to the recipe, and you may color them by adding a few drops of food coloring.
4. French Buttercream
- When compared to the Italian Meringue Buttercream and the Swiss Meringue Buttercream, the French Buttercream uses only butter, granulated sugar, and egg yolks to create its texture.
- When combined with the buttercream, the egg yolks impart a rich richness while having little influence on its lightness.
- All of the buttercreams may be used in a cake in a variety of ways; some bakers layer the cake sponges with them, some use them to garnish cupcakes, and in certain bakeries overseas, Meringue Buttercream is used as a cookie.
5. German Buttercream
- It is possible to classify German Buttercream as an experimental member of the Buttercream family.
- Simply because of the components that go into it, which include butter, icing sugar, egg yolks, and some cooked flour, when all of these factors join together to produce the German Buttercream more rich and soft to eat, it is called ″German Buttercream.″ This Buttercream, which is commonly found in German bakeries, is renowned for its richness.
6. Ermine Buttercream
- It is the Ermine Buttercream that is properly cooked, as opposed to the other members of the Buttercream family.
- Ermine Buttercream is well-known for using a custard-like base of flour-thickened milk to combine with butter and sugar to create a rich, creamy texture.
- This dish does not include any eggs, making it a great choice for vegetarians and those who follow a vegan diet.
- Ermine Buttercream, like all other Buttercreams, is also noted for its ability to hold its form when piped.
- To present, the Ermine Buttercream is light and fluffy with a smooth texture.
Many individuals enjoy chocolate fillings in their cakes, pastries, cupcakes, and other baked goods in addition to these buttercream fillings.So, for those who enjoy chocolate, here is an extra filling for you.Take a look at this.
7. Chocolate Ganache
- The most basic and straightforward recipe to follow for a thick and piping-friendly Ganache is one part cream to two parts dark chocolate, which is one part cream to two parts dark chocolate.
- When it comes to the texture of this Chocolate Ganache, you may either leave it syrup-like or, if you want to add texture to your sweet dish, you can beat the mixture for a few minutes until the texture is just right.
- Also, check out this recipe for Chocolate Cake Cookies in Hindi.
- The syrupy Chocolate Ganache provides the cake a glossy sheen, whilst a small amount of whipped Chocolate Ganache gives the meal a rich feel.
- In the end, there are many more fillings and Buttercream recipes available than what we have given here.
However, much as ″Rome was not built in a day,″ we will not be able to discuss all of the many types of fillings in a single blog post.And if you can’t stop your mouth from being flooded with a smorgasbord of different sweet flavors, what are you waiting for?Choose to get a cake delivered online and put an end to your sweet tooth cravings.
Tip Tuesday: How to Properly Stack a Cake with a Soft Filling
For today’s Tip Tuesday, I’m going to share all of my best tips and methods for stacking a cake with a soft filling the perfect way. There will be no more shaky cakes!
It’s All About Structure
The secret to correctly stacking and decorating a cake with a soft filling and preventing the filling from spilling out the edges or the cake from sliding back and forth is to take your time and carefully arrange the cake. Making use of my Peach Crisp Cake as an example, I’ll walk you through the processes that will help you stack and fill this sort of cake correctly.
Spread the frosting evenly across the top and sides of the cake layer. It is important to spread some frosting on top of each cake layer, as seen in the photo above, in order to function as a barrier between the cake and the filling. We want to make sure that the filling does not leak through the layers of the cake.
- Create a barrier around the border of the cake layer using piping gel.
- The purpose of this step is to ensure that the filling does not flow out of the sides of the cake, which will make it extremely difficult to frost the cake if it does so.
- Don’t be afraid to use the pipes.
- I’d rather you have a thicker rim of icing than a rim that is too thin and won’t hold your filling tightly in place.
- This barrier also aids in the support of the cake layer that will be placed on top of the filling when you’ve finished playing.
- Filling should be added last.
- It is critical that you do not overfill the cake with the filling at this phase.
- Your cake will become shaky if you use too much of your soft filling; this is true no matter how thick the frosting barrier you use to protect it.
- Aside from that, you’ll run the chance of the filling leaking out the sides of your cake.
- For a 3-layer, 8-inch cake, I recommend using approximately 12 cup of filling, and for a 4-layer, 6-inch cake, I recommend using about 14 cup of filling.
Place the second cake layer on top of the filling, being careful not to disturb the filling.
If your cake has holes around it (as seen in the photos below), pipe extra frosting around the outside of the cake to help hold the contents in place when serving.
- Place your final cake layer on top of the cake, bottom side up, and use a pastry brush to paint a light coat of frosting around the perimeter of the cake.
- The crumb coat is a thin layer of icing applied to the top of your cake.
- After that, you’ll want to freeze the cake for approximately 10 to 15 minutes to let the crumb coat and filling to solidify before proceeding with the rest of the decorations.
- Here are a few additional pointers that may prove useful along the way: In order to prevent the cake from wobbling while you ice the edges of a cake that is higher than three layers, I recommend using dowels or straws to assist support the cake while you stack it
- If your cake is still a little unstable after you’ve filled it, go ahead and freeze it for approximately 10 to 15 minutes BEFORE you apply the crumb coat to make it more stable. The filling will be more firm as a result, and your cake will be less likely to slip about when you apply the crumb coat.
- You should retain the remaining filling because you will not be using it all between the cake layers
- serve a tablespoon of the filling on the edge of each slide of cake.
- I’m a self-taught baker who is completely enamored with cakes.
- Several years ago, I abandoned box mixes in quest of flavor combinations, fillings, and textures that were melt-in-your-mouth delectable and to die for.
- I think that cake should be sumptuous, life-changing, and deserving of a celebration.
- Moreover, I feel that everyone should be able to create that sort of cake – and that is exactly what I am here to teach you.