How to stack cake layers

Have you ever had a problem with your filling? I have. Between it bulging between layers or straight up flowing away from the edges due to it’s simply too thin to face the weight of gravity, I’ve seen it all. The thing is, the filling and stacking process is arguably the most important part of making the base of your cake. In the event that your pie crust is not stable in any of the methods, that could throw off the complete end result of your pie, and if you’re like me (a perfectionist to the point of error), that can be completely devastating.Over time, I’ve relied on two completely different approaches to filling and stacking truffles, because for my part, there are two types of fillings. There are stable fillings like buttercream, then there are less stable fillings like chocolate ganache with a delicate consistency, salted caramel, jam, lemon curd, and many more. Whatever you’ve been using to fill your truffles lately, I’m about to show you my method of filling and layering truffles. Here’s a quick video to show you the strategies I liked earlier as you learn all the key points in the section: Read: How to layer cakes movies like this, it’s best to accumulate Try my YouTube Channel and watch more of this series! You’ll even discover cake recipes and decorating tutorials there to help broaden your horizons and encourage you. You should definitely hit the Subscribe button so you don’t miss a brand new video!

Sooner you start filling & stacking

Contents

It doesn’t matter what kind of filling I’m using, I always start by inserting a cardboard cake circle identical in diameter to my cake layers onto the turntable. Then, dab a little buttercream over the cake circle before including the main cake layer on top. A slight swipe of buttercream acts as “glue” to keep the underlying layer in place.Using this cardboard cake circle methodology not only keeps your backing intact, it also makes your cake easier to work with general items and simpler to move from turntable to base. or field immediately upon completion. protective layer to the cake circle, following both strategies based on the type of filling you are using.

Fill truffles with butter cream

Also Read: What Kind of Rye Bread to Reheat Filling a cake with buttercream is extremely easy as long as you are working with the right consistency of buttercream. My vanilla buttercream recipe has the right consistency for filling and frosting, however if you discover that your buttercream has collapsed under the toppings and starts to flow out of the pans. edge, it will have to be made thicker. That could mean including adding powdered sugar to your buttercream or chilling it in the fridge sooner than whipping it up again, depending on the buttercream you’re using.To fill the cake with buttercream, simply add a few full scoops over your cake layer and easily roll it down with an angled spatula until it’s about ½ inch thick (or however you can make your core thicker).It’s extremely important to make sure your buttercream filling is as complete as it can be, so make sure you get to the eye and check to see if it’s good and even earlier than the wrap. Include your next cake layer.

Fill Truffles with Comforting Fillings (Ganache, Caramel, Jam, and More)

In case you’re using a softer filling, like chocolate ganache, lemon curd, salted caramel, or indeed something that might just melt underneath the cake, I recommend making one. Beat the buttercream all over the edge of your cake layer earlier than including your filling in the center.To create the batter, you’ll need to use buttercream of a medium consistency or firmness (these notes follow my vanilla buttercream recipe element methods to create these consistencys). Immediately place the buttercream in a piping bag and trim the opening about ½ inch, then use a smack across the cake layer about ¼ inch from the burn.Fill in the lap of the dam along with your fill. This method essentially provides your filling with a comfortable cushion to take the load off the cake, protecting the softer, and safe inside.Also, read: How to Cover a Cake with fondant Easily pour the filling until the highest beating stage is reached, then place your next cake layer on top.

Layer cake

After laying down your cardboard cake circle and filling the bottom layer of the cake using both strategies above, place your next cake layer on top. You should definitely go all the way down to the eye area to make sure it’s centered with the layer underneath.Then repeat the method of covering and smoothing the previous filling versus inserting the following layer upwards.When including the top layer, turn it upside down (so that the bottom of the cake is highest).By trimming the cake side down, it greatly reduces the amount of unwrapped crumbs that can get in the crumb coating and the bottom of your cake.

Create structure for tall truffles

The top of my cake has 3 layers, usually 6 inches in diameter. Between filling and dew, my truffles find themselves 5 to 6 inches tall. The more you fill and stack the truffles on top, the less sturdy they will be due to the weight of the top layers and the properties of gravity. If you want to create an extra tall cake, you’ll need to use the barrel method to add additional structure. This includes help through the boba dowel/straw and additional cardboard cake circles to ease the burden of the cake. Although I don’t have my own guide to this method, it’s a tactic I’ve used to success and reader level on a regular basis. Go right here to see all the posts and research the freezing strategies I’ve adopted over time. I’m cheering you on every step of the way! Read more: How long to bake cupcakes at 350