Filling A Wedding Cake: A Step-By-Step Guide

The filling is just as important as the cake itself. It can be used to change up the theme of the cake and bring a bland cake to life. There are many different types of fillings, such as whipped, mousse, buttercream, and ganache. When filling a cake, it is important to evenly spread the frosting across the cake layer to prevent the filling from seeping into the cake layers. For soft fillings, it is also important to pipe a barrier or dam around the edge of the cake layer to prevent the filling from spilling over.

Choosing a filling

Classic Fillings

If you want to stick with tradition, there are several classic fillings that are always a hit. Vanilla buttercream is a timeless choice that goes with any cake flavour. It's a safe bet if you're unsure what to choose and want a crowd-pleaser. Chocolate buttercream is another popular option, perfect for chocolate lovers. It can be paired with a chocolate cake for an extra indulgent treat.

Fruity Fillings

Fruit fillings are an excellent option if you're looking for something light and refreshing. Raspberry is a popular choice, especially when paired with white cakes like vanilla or almond. Lemon curd is another bright and tangy option, perfect for a summer wedding. You can also try strawberry, which goes well with a light cream or passionfruit curd. For a unique twist, consider a chocolate cake with a raspberry or caramel filling.

Indulgent Fillings

For a rich and decadent option, chocolate ganache is a sure-fire way to impress your guests. It pairs beautifully with a chocolate cake, creating an intense chocolate experience. Alternatively, salted caramel is a sweet and savoury combination that has become quite trendy. It goes well with chocolate cake, adding a touch of sophistication.

Creative Combinations

If you want to get creative, the possibilities are endless. Consider a cookies and cream filling, combining chocolate cake with vanilla buttercream and cookie pieces. Or, for a tropical twist, try a coconut and lime pairing. For a sophisticated option, Earl Grey and lavender create an unexpected floral and herbal flavour combination.

Seasonal Inspiration

Take inspiration from the season when choosing your filling. For a fall wedding, opt for warm and cozy flavours like cinnamon spice or pumpkin. Summer calls for light and fruity flavours like lemon or raspberry. In winter, indulge your guests with rich and decadent choices like red velvet or cinnamon spice cake. Spring is the perfect time for fresh and bright flavours, such as elderflower paired with a delicate blueberry cake.

Personal Preference

Ultimately, the most important factor in choosing your wedding cake filling is your personal preference. Select a flavour that you and your partner love and that reflects your tastes. Whether it's a classic choice or a unique combination, make sure it's something you'll both enjoy.

Stacking a cake with a soft filling

Stacking a cake with soft filling can be tricky, but with the right tools and techniques, you can create a beautiful and stable cake. Here are some detailed instructions to help you achieve the perfect stacked cake with soft filling:

Prepare your workspace and cake layers:

Before you begin stacking, make sure you have a rotating cake stand or turntable, an offset spatula, a simple piping bag, and a large round piping tip (about 1/2 to 1 inch in diameter). Place the bottom layer of your cake on the turntable. If your cake layers have a slight hump on top, use a long serrated knife to trim them evenly.

Create a stable base:

To ensure your soft filling doesn't ooze out, it's crucial to create a stable base. Start by spreading a thin layer of frosting or buttercream on top of the first cake layer. This will act as a barrier between the cake and the filling, preventing the filling from seeping into the cake.

Pipe a buttercream dam:

Using your piping bag and round tip, pipe a barrier of buttercream around the edge of the cake layer. This step is crucial to prevent your soft filling from spilling over. Be generous with the piping, as you want to create a sturdy rim to hold in the filling.

Add the soft filling:

Now, it's time to add your soft filling. Be careful not to overfill, as this can cause your cake to become wobbly. The recommended amount is about 1/2 cup of filling for a 3-layer, 8-inch cake, or 1/4 cup for a 4-layer, 6-inch cake.

Place the second cake layer:

Carefully place the second cake layer on top of the filling. If you have openings around the cake, pipe more frosting around the outside to secure the filling.

Repeat the process:

If you have additional layers, repeat the steps of piping a buttercream dam, adding the soft filling, and placing the next cake layer. Remember to be mindful of the amount of filling you use to avoid overfilling.

Add the final cake layer:

Place the final cake layer, bottom side up, on top of your stacked layers. Apply a light coat of frosting around the entire cake, known as the crumb coat. This will help set the filling and create a smooth base for further decoration.

Chill the cake:

Chill your stacked cake in the freezer or refrigerator for about 10 to 15 minutes to set the crumb coat and filling. This will help stabilize the cake and make it easier to handle.

Additional tips:

• If you're stacking a cake taller than 3 layers, consider using dowels or straws to provide additional support and prevent wobbling.
• If your cake still feels wobbly, chill it before adding the crumb coat to set the filling.
• You can serve the remaining soft filling on the side with each slice of cake.
• To prevent your cake layers from becoming soggy, always use a thin layer of buttercream or frosting before adding soft fillings.

By following these steps and taking your time, you can successfully stack a cake with soft filling, creating a beautiful and delicious dessert!

How much filling to use

The amount of filling you use will depend on the size of your wedding cake, the number of tiers, and the number of guests you'll be serving.

A standard wedding cake tier is approximately 3-4 inches tall, and the cake is usually cut into uniform slices. A 6-inch round cake, for example, will yield about 10-12 portions, while an 8-inch cake will serve approximately 20-28 people. If you're serving a large number of guests, you may need a multi-tiered cake. A three-tier round cake, for instance, would be suitable for 70-90 guests.

When it comes to the filling itself, you can choose from a variety of options, including buttercream, cream cheese, Swiss meringue, chocolate ganache, and fruit fillings. The type of filling you choose can also be tailored to your cake's flavour. For instance, a vanilla pudding filling pairs well with a chocolate cake, while a raspberry filling is popular with white cakes.

The amount of filling you use will depend on the thickness of the layers you desire. A typical wedding cake slice is 1x2 inches for a finger portion and 2x2 inches for a dessert portion. You can adjust the amount of filling accordingly to ensure each slice has an adequate amount.

Additionally, consider the density and consistency of the filling. Some fillings, such as buttercream, are easier to work with and can be spread generously. In contrast, a runnier filling, such as a fruit compote, may require a thinner layer to prevent it from soaking into the cake.

It's important to note that the filling should complement the cake and enhance its flavour without overwhelming it. A good rule of thumb is to use just enough filling to create a noticeable layer that adds to the overall taste and texture of the cake.

By taking into account the size of your cake, the number of guests, and the type of filling, you can determine the appropriate amount of filling to use for your wedding cake.

Preventing the cake from collapsing

Preventing a wedding cake from collapsing is all about creating a stable structure. Here are some tips to achieve that:

Using Dowels and Cake Boards:

• Level the cake layers with a knife to ensure they are flat and easy to stack.
• Frost each cake tier with a thick layer of buttercream to smoothen the surface.
• Place the bottom tier on a cake plate that is slightly larger, securing it with a thin layer of buttercream.
• Insert plastic dowels cut to the height of each tier into the cake to provide support. For the bottom tier, push the dowels in a diamond pattern around the border of the cake board imprint.
• Lay a cake board on top of the bottom tier, then add the next tier. Repeat this process for each additional tier.
• Finally, push a sharpened bamboo stick through the centre of the entire stack to secure it. Fill the resulting hole in the top tier with frosting.

Filling Techniques:

• When using soft fillings like chocolate ganache, lemon curd, or salted caramel, create a buttercream dam around the edge of the cake layer to hold the weight of the cake layer above.
• For buttercream fillings, ensure the consistency is thick enough to support the weight of the cake. If it's too thin, add extra powdered sugar or chill it before whipping.
• Avoid overfilling the cake, as this can cause it to become wobbly and increase the risk of filling spilling out.
• If you notice openings around the cake after stacking, pipe more frosting around the outside to secure the filling.
• For cakes taller than three layers, use dowels or straws for additional support.
• If the cake still feels wobbly, freeze it for about 10-15 minutes to set the filling before applying the crumb coat.

By following these steps and techniques, you can help prevent your wedding cake from collapsing and create a stable and beautiful structure.

Freezing the cake

Freezing a wedding cake is a great way to save time and ensure you always have cake at your fingertips. Here is a detailed guide on how to freeze a wedding cake:

Freezing an Unfrosted Wedding Cake:

• Cool the cake completely: Before freezing, it is essential to ensure that your wedding cake layers are entirely cooled. Leaving the cake on a cooling rack for several hours will prevent trapping moisture from steam, which could lead to a soggy cake.
• Wrap the cake layers: Once the cake layers are cooled, wrap each layer tightly in plastic wrap. Then, add a second layer of plastic wrap or use aluminium foil to wrap the cake. This double wrapping ensures maximum protection against freezer burn.
• Label and date the cake: Write the type of cake and the use-by date on a large piece of aluminium foil. It is best to consume frozen cakes within three to four months for optimal freshness.
• Place the cake in a freezer-safe container: Put the wrapped cake layers in a freezer-safe container or wrap them in another layer of aluminium foil if you don't have a large enough container.
• Freeze the cake: Store the wedding cake in the freezer for up to three months.

Freezing a Frosted Wedding Cake:

• Freeze the whole cake on a baking sheet: Place your finished, fully decorated wedding cake on a baking sheet and carefully put it in the freezer. If your freezer is too small, use a cardboard circle cut to the same diameter as the cake's bottom.
• Wait for the cake to freeze solid: Depending on the size of your wedding cake, it can take between four to six hours to freeze completely. Patience is crucial here.
• Wrap the frozen cake: Once the wedding cake is frozen solid, wrap it first in plastic wrap and then in aluminium foil. If you wrap the cake before it's fully frozen, you risk damaging your decorations.
• Thaw the frozen cake: To defrost a frozen frosted wedding cake, let it sit at room temperature or in the refrigerator, uncovered, for several hours.

Additional Tips:

• Avoid freezing decorated cakes: For the best taste and texture, it is recommended to assemble and decorate the wedding cake as close to serving as possible. Freezing a decorated cake can cause it to contract and expand during the freezing and thawing process, potentially ruining your hard work.
• Make-ahead frosting: While it is best to frost close to serving, you can make the frosting ahead of time and refrigerate it for up to one day. Fresh frosting always tastes better.
• Freezing leftover frosted cake: It is perfectly fine to freeze leftover frosted wedding cake.

Frequently asked questions