Filling a cake with frosting or a delicious filling can be messy and a little bit tricky. However, there are tricks the professionals use to make it easier.
First decide what kind of filling you are using. The easiest is to use the same frosting you will be using to frost the cake, but there are many options. Try a cheesecake filling, lemon curd, raspberry or strawberry glaze and even pudding.
You can find recipes easily online for most of these fillings. You can also purchase them already made at many bakeries or in the refrigerated department of restaurant supplies stores. Beginning cake makers will have the best luck with thicker fillings. Very runny glazes and puddings can be done, but may take a little more practice.
There are two ways to layer your cake with filling in between it. The first is to bake two identical sized cakes and then layer one on top the other. The second is to bake one cake and cut it in half lengthwise. The second option can be done with a large serrated bread knife and some toothpicks and a ruler.
To slice the cake in half evenly stand your ruler next to the cake and using toothpicks inserted horizontally mark the center of cake all the way around. Use plenty of toothpicks. Place them about an inch apart to give you a good guide for cutting. Now place your knife at the center of the cake parallel to the table and using the toothpicks as a guide saw slowly and evenly through the cake. Place your hand on the top of the cake to keep it steady.
Once your cake is cut in half carefully remove the top layer and with a soft pastry brush sweep away the excess crumbs. You are now ready to put the filling on the bottom layer of the cake.
The professionals use the regular frosting that will go on the rest of the cake to create a well for your filling. This is very important so it does not squeeze out once the top layer of cake is set onto the first. You don’t want it to bleed out of the sides and ruin your beautiful frosting.
With a large star tip on a piping bag of frosting pipe a ring just around the top edge of the cake. It shouldn’t stand too tall. It should be just deep enough to hold the top layer of cake over the filling. Now using a spatula add your filling. Be careful not to add too much. It should not go over the top of the frosting well you created.
It is time to put the top layer of the cake on. Set it on the top and press down a bit with your hands to seal the frosting well to both pieces of cake. This seems strange to push down on the cake, but the cake will eventually settle a bit on it’s own and this will create a buckle in the frosting on the side. Now run a spatula or flat knife around the side of the cake to remove any excess frosting and to create a smooth side for frosting.
You are now ready to frost your filled cake. For tips on how to make your frosting go onto your cake smooth please see this article:
http://www.associatedcontent.com/article/240221/perfectly_frost_a_cake_make_buttercream.html?cat=23
Have fun experimenting with different filling and cake flavors. These tips will work on anything from a simple birthday cake to a very elaborate wedding cake.
