How to Fill Layer Cakes Video

How to Fill Cakes by Wicked Goodies

This is a video extension of my blog tutorial, How to Fill Layer Cakes, in which I demonstrate the professional bakery method of building layer cakes in pans. This technique yields solid puck and brick-shaped cakes that are super easy to frost.

VIDEO: How to Fill Layer Cakes by Wicked Goodies

I’ve used this method as a pastry chef while working in various bakeries to makes cakes for wholesale, retail, or weddings. It also can be done at home.  As long as you have a deep pan, you can make it work with any shaped cake.

Tip: Remember to add an extra day to your cake schedule for freezing and defrosting the cake/s. How to Fill Cakes by Wicked Goodies

Note: Most cakes can stand a good freeze overnight. In fact it’s easier to deal with layer cakes, especially half sheet cakes, full sheet cakes, and large wedding cake tiers, when they are quite cold. Freshness can be maintained by keeping the cakes sealed in two layers of plastic wrap at all times.

Benefits to this Cake Filling Method

►This method yields more even layers, which means that the resulting cake is more stable and looks better when cut.

How to Fill Cakes by Wicked Goodies

How to Fill Cakes by Wicked Goodies

free-form layer cake, attractive but not stable

►This method is easier to execute than making free-form cakes. Free-form cakes are less stable and often lead to problems with crookedness.►Even if your cake layers are cracked or broken, you can still piece them together in the pan using this method and the cake will come together nicely.

►This method reduces the amount of frosting that’s needed to crumb coat and frost a cake because there are no gaps and uneven parts that need filling.

How to Fill Cakes by Wicked Goodies

►This method reduces the amount of time that’s needed to frost basic cylinder, square, and rectangles cakes because the filled cake starts out neat and tidy, in the exact same shape as the desired result.

►Because the filling gets pushed all the way to the edges of the pan, you don’t get air pockets in the cake when using this method. (Air pockets due to unevenly-filled cakes can cause gas bulges to form underneath frosting and fondant.)

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Related Material:

A more in-depth explanation: How to Fill Layer Cakes
How to Fill Cakes by Wicked Goodies

How to Release Layer Cakes from the Pan
How to Release a Layer Cake from the Pan by Wicked Goodies

How to Slice Cake Layers - Wicked Goodies

Best Cake Pans to Buy
Best Cake Pans to Buy

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Cake Decorating with Modeling Chocolate


Comments

How to Fill Layer Cakes Video — 22 Comments

  1. Thanks for sharing. I have done this technique last week and loved kt but I encountered some problem. My filling was chocolate mousse and I ganached the entire cake. But I cannot smooth the ganache and cannot even make my ganache stick on the mousse part. Can you help me with this please? Thank you!

    • Certainly! You need to add a thin layer of buttercream (a crumb coat) to a cake before you ganache it. Allow that to set in the fridge until it’s cold and hard then ganache the cake. Make sure the ganache is tepid, not warm. Transfer the cake back to the fridge immediately after enrobing it.

  2. what other fillings other than butter-cream would i be able to use?? i use the wilton recepie, Crisco, powder sugar , meringue powder , vanilla and milk. would this work? i mean for when it thaws will it bulge or spill out?

    • Yes this would work. Crisco is solid at room temperature. I like to use ganache (50:50 chocolate & cream) or all-butter buttercream, which can be flavored many ways, or chocolate buttercream (my buttercream recipes are in this book)or pureed fruit or whole, fresh fruit.

    • I like to use sturdy fillings for my cakes. I tend to use real butter-based buttercreams (either chocolate or vanilla) as the base for my fillings and to that I will add flavorings like jams or fresh fruit and up to 50% cream cheese. I do not like to use loose fillings for cakes as they have a tendency to squish out, and that’s not desirable.

    • Hello and thanks! I like to use sturdy fillings for my cakes. I tend to use real butter-based buttercreams (my chocolate & vanilla buttercream recipes are in my book) as the base for my fillings and to that I will add flavorings like jams or fresh fruit and up to 50% cream cheese. I do not like to use loose fillings for cakes as they have a tendency to squish out, and that’s not desirable.

  3. Hi, your tutorials are great! Getting ready to make one of your designs. Ordering your book off of amazon..does it include recipes for cakes and frostings??

  4. Hi, do you have any issues after the cake has been decorated of the filling oozing out once the cake becomes at room temperature, especially in warmer temperatures? Thanks.

    • That only happens if you use an unstable filling. If you have that problem, I’d recommend switching to a sturdier filling. Alternatively, you can pipe a ring of buttercream around the edges of each filling layer to create a dam effect to hold it all in. But I highly recommend just switching your filling with something that can stand up on its own.

  5. I do all my cakes this way, but I’ve been using a bottomless cake ring lined with acetate, then I just push the cake out the top like a push up popsicle and remove the acetate. I’ll have to try your version sometime.

  6. Thank you! Great video! I have your book and I am only using modeling chocolate now, I appreciate all of your help.
    Do you recommend using 4 inch pans to do this type of filling? I have all of the 3 inch pans, but I imagine if I torte the cake, it will need to be in a 4 inch pan.

    • Thanks for buying my book! So glad to hear you are having success with the modeling chocolate. The 3″ pans are the best fit for home ovens. 4″ are better for a bakery setting, where there’s more room in the ovens. I prefer the 4″ pans because I’m in the habit of making that sized cake but I own and use both sizes.

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