Filling a cake is an important part of the cake taste/design process. The type of filling totally depends on taste, budget and how decedent you want to be.
When choosing a filling it has to be hardy and able to withstand the weight of the top layer of cake. For example, when filling a cake with icing apply a thin layer of medium consistency buttercream icing, about 5-6mm between each layer with an angled spatula.
There are many wonderful filling recipes to choose from, but I would suggest you test your filling recipe before using it in your cake to see if it separates. Remember there are no preservatives in your filling except sugar, so here are a few things to keep in mind:
Will you need to place the cake in the refrigerator because of the fill? (Will there be space for the cake in the refrigerator…Lol!) Does the filling separate (and will it make the cake soggy)? Will it hold its shape? Too much filling may cause the top layer of the cake to crack, slide or have a bulge on the sides where the two layers meet.
There are many types of hardy, pre-packaged fillings available to use. I am a believer in finding shortcuts (for the right occasion) that work and pre-packaged filling can, sometimes be one of those shortcuts. Jams, jellies, instant puddings and canned fillings are an excellent choice and come in many delicious flavours. They hold their shape and will not seep when used as a filling. Because of the preservatives in these types of fillings they will not spoil as quickly as homemade cooked fillings.
This is where I tell you about the deliciously yummy filling that I made up to fill my Chocolate Fudge-cake. After a number of parties – and chocolate cakes, I was kinda over the chocolate cake and ganaché combination. So, being in an experimental type of mood I decided to create a fluffy, whipped frosting to fill the layers of my cake using cream, ready-made chocolate frosting (it was in the fridge; handy), icing sugar and Kahlua. It had to be tasty – after all, I was finally making a cake for me. I can’t tell you any measurements; I was experimenting and adding things here and there, but if I had to make a rough recipe follow this (it might need tweaking).
- 2-3tbsp ready-made chocolate frosting
- 300ml cream
- 3 cups icing sugar (more if it needs to be stiffer)
- 1 or 2 nips of Kahlua depending on taste
- Whip together with an electric mixer: Ready-made chocolate frosting, cream, icing sugar, Kahlua to taste.
- Don't over whip, if it is not thickening add more icing sugar.
So this is the finished cake. At the end are a few photos and tips on creating fondant figures that are almost two-dimensional in design. It uses less fondant and is lighter. I found making Animal quicker and easier than Abby Cadabby.