Can someone help me with filling technique suggestions? I use a wilton 18 star tip to dam my cakes and then put in the filling. I have noticed that when I cut the cakes that the filling is extremely thin. By the time the cakes settle there is barely any noticeable filling. I have had no issues with bulging or leaking filling but I would love to know how to achieve a thicker layer of filling without the bulging also. I want more frosting in my cake any suggestions?
1/30/11 at 11:16am