Choosing The Perfect Filling For Your Wedding Cake

A wedding cake is a once-in-a-lifetime event, so it's important that it not only looks good but also tastes amazing. The filling inside a wedding cake can make or break the entire dessert, so it's crucial to choose the right one and assemble the cake properly. A well-filled cake will have a stable foundation, with the filling acting as a glue to keep the layers in place. Some popular filling options for wedding cakes include buttercream, chocolate ganache, salted caramel, jam, and lemon curd. When stacking the layers, it's important to use a barrier of buttercream or another stiff frosting to prevent the filling from oozing out and causing a wobbly cake. The amount of filling used is also crucial, as too much can lead to a messy and unstable cake. With the right techniques and ingredients, you can create a wedding cake that is both delicious and visually appealing.

Use buttercream as glue to keep the bottom layer in place

To use buttercream as glue to keep the bottom layer of a wedding cake in place, start by placing a cardboard cake circle that's the same diameter as your cake layers onto your turntable. Then, place a small dab of buttercream onto the cake circle before adding the first cake layer on top. The little swipe of buttercream acts as "glue" to keep the bottom layer in place.

Using this cardboard cake circle method not only keeps your bottom layer in place, but it also makes your cake easier to work with overall and easier to transport from the turntable to a cake stand or box once it's finished.

If you're using buttercream as your filling, simply add a few spatula scoops full onto your cake layer and smooth it down with an angled spatula until it's about 1/2 inch thick (or however thick you prefer your filling to be). It's important to make sure your buttercream filling is as level as possible, so be sure to get down to eye level and check to see that it's nice and even before adding your next cake layer.

If you're using a softer filling, like chocolate ganache, lemon curd, salted caramel, or jam, you can still use buttercream as a "dam" to hold up the weight of the cake layer and keep your softer filling secure inside. To do this, use a medium or stiff consistency buttercream and add it to a piping bag. Snip off about a 1/2-inch opening, then pipe a dam around the cake layer that's about 1/4 inch from the edge of the cake. Fill in the centre of the dam with your softer filling, smooth it down, and then place your next cake layer on top.

Pipe a buttercream dam to hold soft fillings like chocolate ganache

When assembling a wedding cake, it's important to remember that the filling and stacking process is arguably the most essential part of building the cake's foundation. If the filling is unstable in any way, it can affect the entire outcome of the cake.

If you're using a softer filling, like chocolate ganache, it's recommended to create a buttercream dam to hold the filling in place. This will prevent the ganache from oozing out from between the layers.

To create a buttercream dam, use a medium or stiff consistency buttercream. Place the buttercream into a piping bag and cut off about a 1/2-inch opening. Pipe a dam around the edge of the cake layer, about 1/4 inch from the edge. The dam should be roughly 1/2 inch thick.

Once you've piped the dam, fill in the centre with your chocolate ganache. Smooth down the ganache until it's level with the top of the dam, then carefully place the next cake layer on top.

Repeat this process for each layer of the cake, making sure to get down to eye level to ensure each layer is centred. For the top layer of the cake, add it upside down so that the bottom of the cake layer is facing up. This will reduce the amount of loose crumbs that end up in your crumb coat and final cake finish.

Use a cardboard cake circle to keep the bottom layer in place

To keep the bottom layer of a wedding cake in place, it is recommended to use a cardboard cake circle. This method not only keeps the bottom layer in place but also makes the cake easier to work with and transport. The cake circle should be the same diameter as the cake layers and placed on a turntable. A small amount of buttercream can be added to the cake circle before placing the first cake layer on top, acting as "glue" to keep the bottom layer secure.

When filling and stacking a cake, it is important to start with cooled and levelled cakes. The cake layers should be placed on the turntable, with the bottom side up for a flat and clean surface. A dollop of buttercream is then spread across the cake layer, acting as a barrier between the cake and the filling. This step helps to prevent the filling from seeping into the cake layers.

A barrier of buttercream is then piped around the edge of the cake layer to hold the filling in place and provide support for the next cake layer. The filling is added, ensuring it does not overfill the cake, as this can cause the cake to become wobbly. The second cake layer is then carefully placed on top. If there are any openings around the cake, more buttercream can be piped to secure the filling.

The final cake layer is placed on top, and a light coat of buttercream is applied to the entire cake as a crumb coat. The cake is then chilled to set the crumb coat and filling before continuing with any additional decorations.

Use a crumb coat to seal in crumbs and lock in moisture

A crumb coat is a thin layer of frosting spread around the entire surface of the cake, locking in any loose crumbs and keeping your outer shell of frosting perfectly smooth. It is the secret superhero that will make your cake look truly professional.

To crumb coat a cake, you'll need a bench scraper or a large offset spatula. A bench scraper will help you achieve the cleanest finish, while an offset spatula affords you more control when targeting specific areas. Either tool will work well for your crumb coat. A rotating cake stand is extremely helpful when decorating a cake, but not essential to achieving a beautiful final product.

First, make sure your cake layers are entirely cool. Frosting a warm cake will cause the frosting to melt off, resulting in a mess. If you don't have time to allow your cake layers to properly cool, pop them in the freezer before decorating.

You'll also need to prepare your frosting; we recommend using a slightly thicker buttercream for the crumb coat, which will adhere to the cake well and has less chance of sliding or melting off.

Once you've stacked your cake layers, it's time for the crumb coat. The frosting for the crumb coat should be slightly thinner than the frosting you use in between your cake layers.

To crumb coat a cake, add a small amount of icing to the sides and top of your cake, spreading it with your bench scraper or offset spatula to cover the cake evenly. You are only aiming to use a small amount of frosting here: this layer is purely intended to seal in the crumbs and create a smooth surface for frosting. It should take about 1 cup of frosting to crumb coat, depending on the size of your cake. If you add too much, don't worry: most of the skill involved in crumb coating a cake is in removing the frosting.

Once you have covered the sides and top of your cake with frosting, hold your bench scraper flat against the cake, applying slight pressure and peeling away any excess frosting. Deposit the excess frosting that builds up on your tool into a separate bowl (it will be laden with crumbs, so you don't want to mix it with your pure buttercream).

Once you finish your crumb coat, you should be able to see the cake through the frosting, but leave no dry cake completely exposed. The exterior will be a smooth, flat surface, primed for a final layer of frosting.

Before jumping into your finishing layer of frosting, it's important to let your crumb-coated cake set in the fridge. A rest of 15 minutes or up to 2 hours in the fridge ensures that your crumb coat sets up before applying your final layer of frosting. From there, you're ready to decorate!

Use a cake-decorating turntable for professional results

Using a cake-decorating turntable, also known as a "lazy susan", is essential for achieving professional results when decorating a cake. While it may be tempting to opt for a cheaper plastic model, these tend to jerk and wobble as they turn, resulting in uneven frosting. Instead, invest in a good-quality turntable; a marble one is an excellent choice.

When using a turntable, place a nonslip pad between the turntable and the cake board to prevent the board from sliding. This will give you a stable surface to work on as you decorate your cake.

Once your cake is assembled and ready to be decorated, place it on the turntable. If you are filling your cake with something soft or slippery, such as caramel or jam, it is helpful to chill the cake layers in the refrigerator for 30-60 minutes before decorating. This will help to firm up the filling and make the cake more stable and easier to manage.

Begin by placing one layer of cake on your cake board, adding a dollop of buttercream on top. Use an icing spatula to spread the buttercream from the centre of the cake towards the edges, making it as level as possible. Avoid touching the cake directly with the spatula to prevent tearing or crumbling.

Repeat this process, stacking and filling each layer of cake until you reach the final layer. Add a thin layer of buttercream to the top and sides of the cake, pushing any excess over the edges. This is your crumb coat, which seals in crumbs and locks in moisture.

Chill the cake for at least 30 minutes until the crumb coat is set. If your kitchen is warm, you may need to chill it for a longer period.

After chilling, it's time to finish frosting your cake. Place some buttercream on top of the cake and spread it towards the edges. Use your icing spatula to frost the sides, ensuring you have enough buttercream to create a smooth, even coat.

If you want a smooth finish, hold a bench scraper at a 45-degree angle to the side of the cake and sweep it around the side as you spin the turntable. Use a light hand so you don't remove too much buttercream. If any of the cake is showing through, add a little more frosting and smooth it again.

A perfectly smooth coat of buttercream takes practice, so don't worry if it's not perfect the first time. Once you're happy with the sides, you can smooth out the top of the cake using either your icing spatula or bench scraper.

Lastly, don't forget to wipe the edge of the cake board clean around the bottom of the cake. And there you have it—a beautifully decorated cake with professional results!

Frequently asked questions