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filling a cake

post #1 of 10
4/8/05 at 11:05pm
Thread Starter 
i'm going to make a cake with filling my first.do you guys slice both cakes and then put a ring of icing and filling on 3 piece of cake or just the to you sliced in half? icon_smile.gif
Brenda
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Brenda
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post #2 of 10
4/8/05 at 11:54pm
Well, I usually just do two layer 8 or 9" rounds and I only fill between the layers. You can torte them more, but if they're in 2" pans, I'd only torte each layer in half once. There is such a thing as too much filling.

If your filling is a jam or something different from the outside icing, make sure you run a dam of icing around the edge of the filling layer before filling it so it doesn't squeeze out the sides.

~AngelWendy
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post #3 of 10
4/8/05 at 11:55pm
I'm sorry Brenda. I don't really understand the question. Are you slicing two cakes to be filled and then stacked or are you slicing one cake into three layers? I guess either way the answer would be that you put a dam in between each layer. The dam is made on the surface of each cake that is beneath another layer.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #4 of 10
4/9/05 at 12:00am
I torte each layer with my filling and use the same icing as the cake in between those two layers.
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post #5 of 10
4/9/05 at 3:36am
Thread Starter 
thank you all. i 'm slicing two cakes i did'nt know if i should put filling between the two layers insted of icing. i guess that would be to much filling.
Brenda
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Brenda
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post #6 of 10
4/9/05 at 3:47pm
Oh, ok. Well, icing is a kind of filling, so that is maybe what confused others. It is what confused me about your post. Yeah, three or more layers of a fruit filling would seem too much to me, too.. I'd do one of them with the icing, I think.

Hugs,
AngelWendy
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post #7 of 10
4/9/05 at 4:05pm
I don't know how correct this is, but my instructor was emphatic about us using the term "torting" when talking about the fruit/custard fillings placed in between cut layers and that "filling" the cake is the icing between the actual layers.
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post #8 of 10
4/9/05 at 5:49pm
Thread Starter 
thanks.
Brenda
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Brenda
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post #9 of 10
4/10/05 at 12:09am
Quote:
Quote:

I don't know how correct this is, but my instructor was emphatic about us using the term "torting" when talking about the fruit/custard fillings placed in between cut layers and that "filling" the cake is the icing between the actual layers.



Hmm. I think torting just refers to cutting a layer into sections, or into separate cakes. The word torte means a rich cake and doesn't have a definition as a verb,technically, that I could find. I think we've created that term as cake decorators. I don't think it means the filling you place between the cut layers, but I could be wrong, too. I think the filling is anything you place between layers, including between cut layers and that it can be icing or whipped ganache or fruit or custard fillings or whatever, but it does seem that most people call the icing or frosting that is used between layers "icing"and other non-icing fillings "filling". icon_smile.gif

I'll shut up now. icon_smile.gif

AngelWendy
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post #10 of 10
4/12/05 at 10:29am
I just think this gives us a reference so we all are using terminology we all get. I makes sense to me.... words a reinvented all the time and then years later added to the dictionary as correct, usable words. They had to get their start somewhere.
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