Here’s a quick video to show you the methods I’ve come to love before you read all the details below:īefore we move on to details, if you’re wanting to see more Cake Basics videos like this one, you should definitely check out my YouTube Channel and watch more of this series! You’ll even find cake recipes and decorating tutorials there to help broaden your skill set and inspire you. Whatever you’re using to fill your cakes these days, I’m about to show you my way of filling and stacking layer cakes. There are stable fillings like buttercream and then there are less-stable fillings like soft consistency chocolate ganache, salted caramel, jam, lemon curd, etc.
Over the years, I’ve come to depend on two different approaches to filling and stacking cakes, since in my opinion, there are two different types of cake fillings. If your cake filling is unstable in any way it can throw off the entire outcome of your cake, and if you’re anything like me (perfectionistic to a fault), that can be totally devastating. The thing is, the filling and stacking process is arguably the most essential part of building your cake’s foundation. Between it bulging out between layers or straight up oozing out of the sides because it’s just too thin to withstand the weight of gravity, I’ve seen it all. Have you ever had a fiasco with your cake filling? I have.
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