Filling is an inevitable part of a cake. A cake with well made filling tastes incredibly good. When it comes to choosing the filling of the cake, there are lots of choices available and most of us are driven by our taste buds. If you are eager to know about the professional cake decorations, you should definitely know the important facts about baking because an improper filling can totally ruin the structure of the cake, melt in warm water or it can make the entire cake inedible.
Know how heat matters in making the cake filling
Always remember one thing that a butter cream fondant doesn’t stand well in hot weather. A lot of people think it is always safe to be out in the heat when it comes to ensuring the good quality of filling of the cake but this is not true always. Chocolate ganache cake easily melts if it is left exposed in the heat for a longer period of time. Ensuring the proper heat is really crucial for maintaining the well condition of the cake.
It is really important to do some advance planning before making the filling the cake. If you are making cake for your client or host, make sure they are properly educated about fillings and they know what type of cake filling would be perfect the occasion.
You can either buy the filling of the cake or buy the readymade one. The homemade fillings are highly perishable and you should always keep it properly refrigerator. You should not try the cake filling a night before the event.
If you have something in your mind, you should definitely check the recipes at least two weeks before the event.
Fruits filling:
If you are planning to use fruits as filling, you need to buy fresh fruits and prepare the filling as close to serving time as possible. Now, you should know how to whip the cream properly. Use canned aerosol sprinkled with confectioner’s sugar and add your fruits in the mixture and use it as the filling.
Refrigerated filling:
If it’s the indoor event in someone’s house or in a big house, it is always better to use fillings that can be kept in a refrigerator. Cream cheese, custards, pastry cream, whipped cream, puddings, and any mousse type fillings are just ideal for this type of occasion.
What’s on the outside really matter for the filling of the cake:
The icing used on the outside really influences the filling of the cake inside.
As you know fondant adds weight, so, you should definitely keep your filling stable and firm.
Ganache makes the perfect fillings as it starts to stiffen once the melted chocolate begins to melt.
If you are using butter-cream, don’t use too much of it as over usage of butter cream spoils the taste of filling.
Wait until the cake is properly cooled:
Patience is a virtue and this is so true when you are making the cake. Building and stacking a cake is definitely exciting but you should not add filling until the cake is properly cooled or else it will be sugary mess.