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cake construction question

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cake construction question

Wendy Lai | Apr 26, 2004 08:38 PM

I've made many cakes, and in general they turn out as expected, which is good. But a few times, when I have soft filling, like custard or whipped cream, I find the top layer eventually "squeeze" out the filling and it oozes out the sides.

Besides piping a roll of buttercream around the edge (which I don't want to do because I don't like buttercream) what else can I try?

I was thinking maybe hiding toothpicks inside? help prop it up? Or maybe hollow out parts of the cake to make a concave layers of sorts.

How does a bakery do it?

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