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.
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.
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.
►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.
►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.)
A more in-depth explanation: How to Fill Layer Cakes
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