Filling Wedding Cakes: A Step-By-Step Guide To Layering Like A Pro

Filling a wedding cake is a delicate task, but it's an important one to master if you want to achieve the perfect flavour and height. The filling is what holds the layers of your cake together, and there are many options to choose from, including buttercream, fruit, and curd. In this article, we'll be exploring the different types of fillings and how to use them to create a beautiful and delicious wedding cake.

Using a dam to prevent filling from seeping out

Filling a wedding cake is a great way to add flavour and height to your bake. To prevent the filling from seeping out, you can use a dam made of icing or buttercream. This is done by piping a line of icing or buttercream just inside the outer edge of the cake layer. You can do this with a decorating bag fitted with a plain tip. For cakes filled with buttercream, a 2:1 ratio is recommended, so if the cake layers are 1 ½ inches tall, the buttercream ring should be ¾ inch tall.

Fruit fillings are a popular choice for wedding cakes, but they can cause the cake layer underneath to become soggy. To prevent this, spread a thin layer of whipped cream or buttercream onto the cake layer, then pipe your dam, and finally add the fruit filling inside. This will stop the fruit filling from soaking into the cake.

Adding flavour with fruit fillings

Fruit fillings are a great way to add flavour to your wedding cake. You can cook down the fruit to make a type of jam or jelly, purée it and add it to buttercream, or simply cut it up and mix it with whipped cream. A popular choice for wedding cakes is cooked pineapple or raspberry filling, which goes well with white cake.

To prevent the filling from soaking into the cake layer underneath, spread a thin layer of whipped cream or buttercream onto the cake layer, add an icing dam, and then add the fruit filling inside the dam. This will keep your cake layers nice and flat, and prevent the filling from seeping out.

You can also use curd as a filling, either on its own or mixed with buttercream. If you're using buttercream, a 2:1 ratio is recommended, meaning if your cake layers are 1 1/2 inches tall, the buttercream ring should be 3/4 inch tall. This may vary depending on your filling; for example, you may use less if filling with ganache or fruit preserves.

To fill and layer your cake, start by placing the bottom layer of cake on a clean turntable or cake board. Fill a pastry bag fitted with a plain tip with buttercream or frosting of your choice. Pipe a ring of frosting around the outer top edge of your layer cake to create a dam that will keep in your filling. After piping the dam, add your filling and spread it evenly with an angled spatula. Place the next layer on top, making sure it stays level.

Using buttercream as a filling

Wedding cakes are often filled with buttercream, which can be flavoured with fruit or curd. To fill a wedding cake with buttercream, first place the bottom layer of cake on a clean turntable or cake board. Then, fill a pastry bag fitted with a plain tip with buttercream. Pipe a ring of buttercream around the outer top edge of the layer cake. This ring will act as a dam to keep in the filling. For cakes filled with buttercream, a 2:1 ratio is recommended, meaning if the cake layers are 1 1/2 inches tall, the buttercream ring should be 3/4 inch tall. This may change depending on the filling. For example, you may use less buttercream if filling the cake with ganache or fruit preserves.

After piping the dam, add the filling and spread it using an angled spatula. Place the next layer on top, making sure it is level. To prevent the filling from soaking into the cake layer, you can spread a thin layer of buttercream onto the cake layer before adding the filling. This technique can also be used with fruit fillings, such as cooked pineapple or raspberry, which are popular choices for wedding cakes.

Using a crumb coat to trap crumbs

When filling a wedding cake, it's important to use a crumb coat to trap crumbs and keep your final coat of icing clean. This is an inner layer of icing that will help to keep your cake looking neat and professional.

To start, use a long serrated knife to even out any major humps and lumps in the cake layers. This will ensure that your cake is level and that the crumb coat is applied evenly. Next, fill in any gaps between the layers with additional frosting. Use an offset or straight metal spatula to smooth out the frosting and create an even surface.

Place a medium dollop of frosting on top of the cake and use the spatula to spread it evenly across the surface. This will create the crumb coat, trapping any crumbs and creating a smooth base for your final coat of icing. Make sure to cover the entire surface of the cake, including the sides, to ensure that all crumbs are trapped.

For an extra layer of protection, you can also pipe a ring of frosting around the outer top edge of each layer. This will act as a dam to keep your filling in place and prevent it from seeping out. The dam can be made with buttercream or frosting, and should be piped just inside the perimeter of the cake layer.

By following these steps, you can create a beautiful and stable wedding cake. The crumb coat will ensure that your cake looks polished and professional, and will help to hold the layers together.

Using a spatula to even out frosting

Filling a wedding cake is a great way to add flavour and height. To use a spatula to even out frosting, first, fill in any major gaps between the layers of cake with additional frosting. Then, use an offset or straight metal spatula to begin evening out the frosting. Place a medium dollop of frosting on top of the cake and spread it using an angled spatula.

If you are using a fruit filling, you can prevent it from soaking into the cake layer by spreading a thin layer of whipped cream or buttercream onto the cake layer first. Then, add an icing dam, and add the fruit filling inside the dam. You can also add curd to buttercream to give it a specific flavour.

For cakes filled with buttercream, a 2:1 ratio is recommended. This means that if the cake layers are 1 ½ inches tall, the buttercream ring should be ¾ inch tall. This may change depending on your filling – you may use less if filling with something like ganache or fruit preserves.

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