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 to slice a cake like a pro?
– When cutting the cake into 12 even slices, begin by cutting the cake into quarters. – Cut each quarter into thirds. – Yield 16 slices by first cutting the cake into quarters. – Cut each quarter in half. – Cut each half into a half.
How to ‘fill’ a cake made from a cupcake recipe?
How do you make a cake filling?
– 1/2 cup of white vegetable shortening, softened – 1 cup of butter, softened – 1 tsp of vanilla extract – 2 – 4 cups of powdered sugar (if you like it sweet, use 4 cups, and if you prefer it less sweet, use less sugar) – ~ 2 tbsp milk
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.
- 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.
- 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.
- 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.
- 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.
- That dam of icing must be sufficiently stiff in order for everything to stay in place.
- 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.
- It’s also important to consider how much filling you put in your sandwich.
- 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.When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.There is a significant quantity of icing dangling over the sides of the cake.I use this frosting to produce the crumb coat on the exterior and top of my cake by spreading it around the outside and top of the cake.
An outside crumb coat is a thin coating of frosting applied to the outside of a cake that serves to keep crumbs from mixing with the final layer of icing.The crumb coat may always be added afterwards, but I’ve found that having the frosting in the filling layers spread out to the borders before baking helps to avoid air bubbles, which can get trapped in the frosting and work their way out, giving your cake an unattractive ″pimple.″ Once you’ve completed your crumb coat, you’ll be able to begin frosting your cake.If necessary, you can place your cake in the refrigerator before icing it.
- You should have a look at my excellent guide on how to frost a smooth cake using buttercream.
- It comes with a step-by-step video in which I lead you through the whole procedure.
- I hope you find today’s post to be of assistance!
- It’s a great resource if you’re thinking of making the cake seen in the photographs.
- It’s a Drumstick Layer Cake, to be precise.
Some Cake Recipes with Yummy Fillings to Try:
Cake with a brown sugar layer and a peach filling Lemon Cake with Fresh Lemon Juice Berries with a Bavarian Cream Flavour Cake with Mascarpone Filling Pina Colada Layer Cake is a cake with layers of pineapple, coconut, and coconut cream.Cake with Almond Custard Raspberry Chocolate Layer Cake is a delicious dessert.Layer Cake with Banana Cream Filling Cake with Layers of Pecan Pie Chocolate Cake with a Hot Topping It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.
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
Have a sweet tooth and a strong desire to indulge in chocolate?In addition to 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.
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
Was that enough to attract your eye when we mentioned coconut flavors, but you’d like a coconut sponge rather than a coconut filling? Then you should certainly have a look at how This Grandma is Fun combined just that with some delectable Nutella in the middle!
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
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 making a blueberry cake but aren’t sure that lemon is the flavor direction you want to go in when it comes to flavor combinations, here’s an equally zesty alternative! 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
We know we’ve taught you how to make coconut cake with all kinds of various contrast flavours by now, but there’s still one more that’s so unusual and delicious we can scarcely believe it! Check out how this scrumptious coconut cake with luscious 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!
Rainbow Surprise Inside Cake
When you cut into this cake, a multicolored sweet surprise tumbles out, making it a joyful and festive dessert.
- 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.
630 calories, 27 grams of total fat, 5 grams of protein, 92 grams of total carbohydrate, and 27 grams of sugar
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.
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
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.
- Learn to produce flawless pastries, elegant baked products and show-stopping sweet delights with Leiths’ 12-week Introduction to Patisserie online course & certificate.
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.
Watch as we try to make a GBBO cake and it goes from bad to worse
With the season finale of The Great British Bake Off just around the corner, Edinburgh Live felt it would only be appropriate to try our hand at making a cake to commemorate what has been a fantastic season thus far.In light of the fact that I had never made a cake before without the supervision of my mother (when I was assigned the vital task of licking the mixing bowl), it seems only right that I take up the challenge now.I was confident that I would be successful with the assistance of a Great British Bake Off baking kit, so I bought one.I pictured a Victoria sponge cake or a simple chocolate cake that would take less than an hour to prepare.What a blunder I made, dear reader.More information may be found at: -Edinburgh Christmas markets in 2021: When do they begin and what time do they close In the recipe book that was provided, I was assigned the task of creating’mini salted caramel swiss rolls,’ which required me to complete a staggering 30 stages.
An uncooked silicone baking tray, an uncooked piping bag (which I initially mistook for a garbage bag), and dry ingredients are included in the box.Sugar, flour, and cocoa powder are packaged in recyclable paper bags, and the majority of the ingredients are measured out – with the exception of the caster sugar, which is sufficient for the entire recipe.In addition, there are information cards with Bake Off puns, which are a treat to read for a die-hard fan like me, and watching Chiggs make it to the finals after just a year in the kitchen gave me faith that I would be just as successful.Maybe I was a Paul Hollywood-level baker hiding in plain sight, simply waiting for the right moment to thrive, I reasoned.First and foremost, I needed to produce caramel crunch.
- Simply melting caramel, allowing it to cool, and then breaking it with a sharp knife is all that is required.
- The sponge for the swiss roll was ready in less than five minutes, so I went on to the next task right away.
- It is necessary to separate the egg whites and yolks in the very first stage.
- I believe this was the point at which everything began to go awry – and I was only on step two!
- In the process, I cracked a yolk, and with goopy yellow chunks dropping into the whites, I reasoned that it would be fine because everything would ultimately be mixed together.
Once the flour and cocoa powder were sifted into the sponge mixture, the dough became quite stiff.So, of course, I disregarded that and proceeded on to my egg whites.Because I don’t have an electric whisk, I attempted to achieve’medium peaks’ by hand because I didn’t have one.What I got – and I think this could have to do with the yolk floaters – was foamy eggs.
It reminded me more of my experience working as a waiter in a café preparing cappuccinos than anything I’d seen on the Great British Bake Off.I couldn’t stop wondering about what Jürgen might do.As a result, I continued going.This was unquestionably the nicest batch of egg whites I’d ever made, so I threw them into the batter.I’m not sure how to explain the mixture I came up with, other than to say that it looked like a chocolate mouse that had been left out in the sun for a few hours.
Assuming it was Paul Hollywood’s technical challenge, I followed the recipe exactly and popped it in the oven for a few minutes before standing back and staring hopelessly through the oven door.Sign up for our free Food & Drink newsletter to get all the latest information on restaurant and bar reopenings, as well as other news and information from Edinburgh, Fife, and the Lothians, delivered right to your email every week.Every Thursday evening at roughly 6 p.m., our email update is hand chosen by our team and contains everything you need to know about the Capital’s food and drink scene when the lockdown begins to relax a little bit.To subscribe, simply enter your email address into this link and pick Food And Drink News from the drop-down menu.
Moving on to the salted caramel filling, which I was confident in following my caramel crunch success, I started by melting the caster sugar over a low heat until it became amber.Once it had turned amber, I added the cream slowly, since the directions cautioned that it will bubble.There were no bubbles, which was a clear indication that I had made a mistake yet again.
- As I dragged my spoon through the mixture, expecting to give it a boost, My spoon became trapped in the ice.
- Caramel is a classic dessert that is always a fickle character in the Bake Off tent.
- The fact that my ″sponge″ (and I use the term loosely) was scorched around the edges and, despite the fact that it had a cake-like texture and contained tight air bubbles, had not risen and was thus unappealing to you would not surprise you at this time.
- Because the salted caramel filling had become devoid of the essential ingredient – salted caramel – I slathered the icing over what can only be described as a slab of terrible cake and wrapped it into a log.
- Afterwards, the directions continued, instructing me to dip it in melted chocolate, pipe swirls on top, and garnish it with caramel crunch, but I’m sure you can see why I opted to leave it as is.
- Perhaps baking isn’t my hidden skill after all, and I should withdraw my entry for the Great British Bake Off Season 13 as soon as possible.
- However, for those who are more accomplished bakers, The Great British Bake Off Baking Kits would be a wonderful Christmas present, or perhaps a personal challenge to undertake.
- I’m afraid I’ll have to settle for store-bought cakes for the time being.
How to Cut a Round Cake
Article to be downloaded article to be downloaded It might be tough to cut round cakes into enough pieces for everyone at times because they are such delicious treats to begin with.Other options for cutting round cakes include small square pieces, smaller triangular slices, and even long, thin strips, in addition to the traditional way of slicing round cakes into triangle-like slices (see illustration).One approach, which was developed by a scientist, ensures that every slice of cake remains fresh and moist to the touch.
1 First, choose a knife that is large enough to cut through the entire round cake.The length of your knife should be at least as long as the circumference of your round cake, for instance.If you are unable to locate a knife that is as long as the circumference of your cake, use one that is as long as feasible instead.Alternatively, if your knife isn’t long enough to go around the whole circumference of your cake, you’ll have to glide the knife over the top of your cake in order to form a clean line in the frosting.
2 Before cutting your cake, soak your knife in warm water for a few minutes.Fill a large glass half-full with warm running tap water.To use your knife, place it within the glass of water and lean it up against the rim of the glass.Wait until you’re ready to cut the cake before removing the knife from the water.As soon as you’re ready to cut the cake, carefully remove the knife from the glass and wipe away any remaining water with a tea towel.You’ll want to make sure that your glass is tall enough to accommodate the knife you’ll be using for this project.
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- 3 Make a slash across the centre of the cake with your knife using your knife. Holding your knife above the cake with both hands is a good technique. Hold the handle of the knife with your dominant hand and the tip of the knife with the fingertips of your non-dominant hand. Knife the entire cake, cutting through the center of the cake with your knife. To score a straight line across the cake, rock the knife from tip to handle in a circular motion from the tip to the handle. Simply press your finger into the frosting to score a line, but only until you reach the first layer of cake! Make sure you don’t cut into the cake itself.
4 Make a second line that is at a 70-degree angle to the first line you just scored.Begin the second line in the middle of the first line, and so on.Slice at a 70-degree angle to the first line with your knife, resulting in a slice that is around one-third of the half of the cake or one-sixth of the entire cake, depending on your preference.The first two lines of code have now split the cake into three equal halves.
- The smaller triangle was divided in half by a third line drawn across its center. One half of your cake will appear to be made up of two triangles, one of which will be bigger than the other. From the centre of the smaller triangle, the third score line should split it exactly in half, according to the rules. The four parts of the cake have now been cut out using the first three lines. The size of all four final portions will be determined by the two tiniest pieces.
6 Divide the bigger triangle into three halves by scoring two more lines.The following two score lines will be used to divide the bigger triangular piece into three portions that are all the same size.From a technical standpoint, each of the five triangular pieces that are formed should have an about 36-degree angle on the diagonal.The whole procedure is dependent on guessing the size of the slices, but the goal is to make all of the portions of the pie the same size as one another.
- 7 With your knife, stretch the four half-lines across the top of the cake. One-half of the cake has now been divided into five pieces with a knife. Only one of the lines that has been scored so far spans the complete circumference of the cake. Four of the lines that have been scored so far are barely half-way across the sheet cake. Make use of your knife to extend those four half-lines so that they run the length of the cake’s circumference. The end consequence of this procedure will be the division of the circular cake into ten equal portions.
- If you will be serving more than ten people, you may cut each of the ten pieces in half to get twenty pieces that are all the same size.
- 8 Using a sharp knife, cut your cake along each of the score lines to get 10 equal pieces. In between each cut you make in the cake, dip your knife into the warm water and wipe it off with a tea towel. Make a cut across the entire cake with your knife, following the score marks you’ve created before. Each slice of cake should be cut from the center of the cake. Pulling the knife out of the bottom of the cake carefully is important to success.
- Scoop up each piece of cake with an offset spatula once it has been sliced, or wait until the entire cake has been cut before beginning to dish out cake pieces.
1 Soak your knife in water for a few minutes before you begin cutting the cake.Place your knife in a glass or container filled with warm tap water.Set the glass or container aside.It should be kept stored in the container until you are ready to slice the cake.When you pull the knife out of the water, wipe it down with a tea towel to remove any remaining water.Please make sure that the glass or container you select has a height that is appropriate for the knife you intend to use.
2 Cut the spherical cake into long, thin strips using a sharp knife.Each strip should measure approximately 1 inch (2.5 cm) in width.As soon as you’ve cut a strip of cake off the cake, put it flat on a cutting board or plate to cool.Make sure you re-heat your knife between each significant cut.If you don’t need as many slices of cake as you originally planned, you may make the strips wider or longer.
- 3 Cut the lengthy slice into 1-inch-wide (2.5-cm-wide) pieces. Once the lengthier slice has been laid flat on a cutting board, use your knife to cut it into 1-inch-wide (2.5-centimeter-wide) strips. Upon completion, you will get a slice of cake that is 1 inch (2.5 cm) thick and 1 inch (2.5 cm) broad, with a length that is equal to the height of the cake. It is not necessary to warm the knife in water before cutting these little strips
- you may also cut the flat slice into strips that are longer than 1 in (2.5 cm) if you so choose.
1 Before you begin, soak your knife in warm water for a few minutes.Allow your knife to soak in a glass of warm tap water for a few minutes before you begin slicing the cake.As soon as you remove the knife from the water, wipe it off with a tea towel to remove any extra water.Between each large cut in the cake, re-warm the knife in your hands.With a heated knife, you can cut through the cake more quickly and easily than with a cold knife.
- 2 Cut a circle in your cake 2 inches (5.1 cm) from the edge, then place it in the center of the cake. Insert your knife vertically through the cake at a point that is approximately 2 inches (5.1 cm) from the edge. Maintaining a vertical position with the knife, cut a circle in the center of the cake that is 2 inches (5.1 cm) from the edge all the way around the cake. The result is that you’re effectively generating a new round cake in the centre of your previous round cake.. It is only possible to use this approach for cakes with a diameter of at least 8 inches (20 cm). Smaller cakes should be cut into the traditional triangular shapes
- the end result will be a ring-shaped cake on the outside and a circular cake on the inside.
3 Cut the ring-shaped outer cake into 1.5 in (3.8 cm) broad pieces, as shown in the photo above.Prepare the knife by re-heating and drying it before continuing.Make individual pieces of the outer, ring-shaped cake about 1.5 in (3.8 cm) broad using the knife by cutting the outer, ring-shaped cake in half.In the case of an 8-inch (20-cm) cake, this will provide 21 pieces that are all the same shape and size.Depending on the size of the cake (greater than 8 inches/20 cm), you may either retain the same slice width of 1.5 inches (3.8 cm), which will result in more than 21 pieces, or you can increase the width of each slice to still produce around 21 pieces.
- 4 Cut the smaller circular inside cake into triangular pieces using a sharp knife. After removing the 21 outside slices of cake, you will be left with a fresh, but smaller, circular cake to cut into pieces. Begin by slicing the inner circular cake in half horizontally across the centre. After that, cut the cake in half again, this time at a 90-degree angle to the last cut. It is possible to cut each quarter part in half (which will result in 8 slices), or you may divide the sections each quarter section into thirds, which will result in 12 pieces, depending on the size of your inner cake and the number of slices you want. Using the above example, if the entire cake is 8 inches (20 cm) in diameter, you will have a 4 inch (10 cm) mini-round cake left in the centre. Remember to rewarm and dry your knife before you begin cutting the inner cake. You will not, however, be required to rewarm between cuts.
1 For cakes that will be kept for a long period of time, use this scientific procedure.This strategy is most effective when you have a circular cake that will not be consumed in its whole at once, such as at a party or gathering.In the event that just a little piece of the cake will be consumed, and the remainder will be preserved in the refrigerator for later consumption, this is the procedure that will offer you with the freshest cake on a consistent basis.It was developed by a British mathematician named Sir Francis Galton and initially published in the magazine Nature in 1906, when the approach was first used.
- 2 Make a single cut across the entire cake, a little off-centre, and set it aside. This initial cut should travel around the whole circumference of the cake, but not directly into the center of the cake. Because you’re effectively cutting a strip out of the middle of the cake, the cut must be off-centre rather than in the middle. The initial cut should be made around 0.5 in (1.3 cm) to the right of the centre of the cake. To make a 1 in (2.5 cm) broad slice of cake, start by cutting the cake more than 0.5 in (1.3 cm) from the centre
- if you want a wider slice of cake, start by cutting the cake more than 1 in (2.5 cm) from the middle
3 Make another incision in the cake, this time 1 inch (2.5 cm) to the left of the initial cut.When you make the second cut, you will have a long, thin slice or strip of cake that will cut straight through the centre of the cake.Even though it is only one inch (2.5 cm) broad, this piece of cake will extend around the whole circumference of the round cake.If you choose, you can cut a slice that is wider than 1 in (2.5 cm) if you so desire.
- 4 Make a thin slice of the cake with your knife and remove it from the pan. Slide your knife under the cake, just beneath the tiny slice that you made with the first two slices. Do not cut through the cake. Carefully lift the knife to allow you to carefully remove the thin slice of cake from the center of the baking sheet. Serve and/or consume the thin slice of cake that you cut out in the centre
- if you’d like, you may chop this central slice into smaller pieces.
- 5 Bring the two ends of the cake together and fix them with a toothpick. Using your hands (or a spatula or knife, if you prefer) gently slide the two ends of the cake together to form a tetrahedron in the center of the cake dish. Check to see that the interior pieces of the cake are contacting one another on the inside. Glue the two ends together to keep them from unraveling. The original method recommends wrapping a rubber band around the cake to keep it in place. It is important to note that technique will only work if your cake has a tougher shell made of something like fondant (and isn’t too large)
- otherwise, it will fail.
- Alternately, you may tie the two ends together with a piece of ribbon, parchment paper, or a piece of plastic wrap to keep them from unraveling.
- You might even skip sealing the cake altogether because merely sliding the two ends together would have likely been sufficient to secure the inside of the cake.
- 6 Make a second slice from the centre, this time perpendicular to the previous slice. When you’re ready for another piece of cake, remove it from the refrigerator and cut another slice from the center of the cake. The slice should be cut at a 90-degree angle to the initial slice this time, though. Then, using the same method as before, slide the ends of the cake together to store the cake for the night. The choice of whether or not to cover the cake with a lid or plastic wrap when storing it in the refrigerator is entirely up to you.
- It is important to note that the inside of the cake, or the sponge, will remain fresh because none of it is exposed to the air during this technique of baking.
7 Repeat the process until the cake has been consumed in its entirety.Every time you want another slice of cake, simply follow the same procedure as before.For each time you repeat the process, rotate the cake another 90 degrees to ensure that the slice is sliced in a different direction every time.In order to ensure that the two ends are always nearly the same size when they are slid together, do the following: Eventually, the bits of cake that are left will be tiny enough to be eaten on their own, and you will no longer need to cut portions from the centre of the cake.
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Things You’ll Need
- A round cake or several round cakes
- a long knife
- a tall glass
- warm water
- a tea towel
- an offset spatula
- a rectangular cutting board
About This Article
Summary of the ArticleX When cutting a circular cake, use a knife that is as long as possible, and immerse the knife in warm water prior to make it more easily cut through the cake.Using the knife, score a line across the middle of the top of the cake’s icing with the tip of the knife.Then, at a 70-degree angle from the first line, score another line to form a triangle with the first line.Create two smaller triangles by scoring another line in the space between the first two lines.Repeat the technique around the entire cake, dividing it into ten equal pieces in the process.Finally, cut through the cake along each of the lines you marked with a sharp knife.
Follow the instructions below to learn how to cut a circular cake into square pieces.Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been read 60,277 times so far.