Hands Down The Best Cake-Filling You'll Ever Eat (2024)

FAQs

What is the best filling to be added into a cake? ›

American Buttercream

This is the most used cake filling across the world. Reason? Well simply because it is easy to make and requires only two ingredients, i.e., butter and some icing sugar. You can prepare this filling simply by pouring these ingredients in a bowl and whipping them till the time they become fluffy.

Additions like sour cream, buttermilk, or applesauce can also infuse moisture and prevent a dry cake. Baking soda or baking powder also ensures a nice lift in baked goods.

You'll also run the risk of filling coming out the sides of your cake. I recommend about ½ cup of filling for a 3-layer, 8-inch cake and about ¼ cup of filling for a 4-layer, 6-inch cake.

Generally 1/2 cup of filling per layer should be sufficient. This may be too much if the filling is very rich or you may prefer a little more than 1/2 cup of some fillings but be careful not to add too much, causing the cake to become unstable.

Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.

Cake mix is a perfect shortcut for making layer cakes. These recipes for layer cake from a mix will show you how.

Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs. Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.

How many layers can you stack a cake? ›

Do not try to stack more than 2 layers. Before putting the cake layer(s) onto the board, lightly place the next cake board on top of the previous cake layer to make an outline; this way you will know where to place the dowels, making sure they are actually under the next layer.

Featuring butter, icing sugar and a splash of milk or cream for consistency, American buttercream is great for filling cakes, covering cakes and topping cupcakes.

Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

Not only should your eggs and butter be at room temperature, but they should also all be the same temperature. Adding cold eggs to warm butter will cause them to seize. Set the eggs and butter out on the counter for several hours before you plan to bake. Also, never cheat by softening butter in the microwave.

"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.

USE YOUR FAVOURITE JAM!

When it comes to jam selection for your cake, you can choose any flavour you want. I've made this with my easy homemade jam too. It was only for the purpose of ease did I decide to use a store-bought jam this time. If you want to follow my recipe exactly, I used a basic Smucker's strawberry.

Do you put cardboard between the layers of a cake? ›

Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight. You should not be able to see any cardboard except for bottom cake board that the cake is sitting on.

Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don't recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.

It also helps the cake stay moist for multiple days after baking. Homemade strawberry jam- lemon and strawberry are a match made in heaven. A thick homemade strawberry jam goes in between the lemon cake layers creating a delicious flavor combination in each bite of cake.

How much frosting do I need to use between each layer of cake? This isn't something I measure, and I just eyeball it every time. But you'll need about 1/2 cup between each layer of a 6-inch cake and 3/4 cup between each layer of an 8-inch cake. It shouldn't be too thick, somewhere between 1/8 – 1/4 inch thick is ideal.

Can I cook or bake with it too? We recommend that you use aerosol whipped cream for topping pies, cakes, beverages or desserts. The product is not recommended for cooking or baking. This product requires refrigeration.

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture. The white batter looks airier, while the red looks thick and dense. You Can Taste The Difference: The overmixed cupcakes were gummy.

This may sound like a bit too much trouble—and the mixture won't hold up well at room temperature—but your whipped cream will survive on a cake in the refrigerator for 24 hours (and Beranbaum says that "many people have reported that this recipes has saved their lives").

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Don't get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.

Should you chill cake layers before frosting? ›

Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start.

Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight. In fact, the layers can be kept in the refrigerator for up to a week if you need to space out your cake baking project.

After refrigerating for at least 30 minutes, you're ready to move on to your final layer of frosting. If you're short on time though, it's perfectly fine to refrigerate a crumb coated cake overnight.

Stacking your cake

Cakes can be filled and crumb coated up to a day in advance. Cover the surface with plastic wrap and store in the fridge or at room temperature depending on the stability of the filling.

Stacking Cake Layers

When adding your top layer, flip it upside down (so that the bottom of the cake layer is the top). By adding it cut-side down, it greatly reduces the amount of loose crumbs that end up in your crumb coat and final cake finish.

Whether you are stacking on site or at home before you travel, your bottom cake should already be placed on your base cake board. Slide your next tier to the edge of the table and carefully slide it off. Having your tiers on an additional cake board makes it easier to not damage the cake while moving it.

Vanilla Cake

For most bakers, it's their top requested flavor, and that's all due to the versatility of this cake flavor and the possibilities for incorporating different fillings and frostings. Think of it as a delicious, blank canvas.

Chocolate. With so many different levels of richness and options for flavor pairings, chocolate remains the most popular cake flavor.

What 2 fruits taste good together? ›

Let's delve into and explain the top new cake trends emerging in 2022 which are; Shaped and 3D cakes. Wafer paper lace. Rice paper sails.

Jiffy Golden Yellow Cake Mix is our Best Overall pick because it's a time-tested cake mix at a great price that can be easily adapted. The Duncan Hines Signature Perfectly Moist Rainbow Confetti Cake Mix is our favorite confetti cake, perfect for party cupcakes.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

How do you make a cake taste like a bakery cake? ›

Substitute the water in box directions for milk. Replace the oil in the box directions with butter and DOUBLE the amount. Add one additional egg than what the box instructions call for. Mix ingredients together and follow baking directions from the box.