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Put a thin layer of buttercream when using Custard filling?

post #1 of 5
10/26/12 at 5:13pm
Thread Starter 
If i were to use custard as a filling for my cake, would i have to put a thin layer of buttercream on the cakes to prevent the custard from seeping into the cake?
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post #2 of 5
10/26/12 at 5:27pm
I have never used b/c before i put any fillings. Never had a problem.hth
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post #3 of 5
10/26/12 at 6:14pm
It really depends. If your filling is a thick custard and the cake doesn't absorb it, there is no need.

However, this is a classic pastry technique to keep the original consistency of pie crusts, pastries, and cakes. Often, they are brushed with a thin layer of melted apricot jam as a sealant. Of course you could use other flavors or even buttercream.

A great example would be a fresh berry pie with a pre-baked shell. All of those berries and sugar might make the pie shell soggy. But if you seal it first, it is nice and crisp.

I do the same to cakes if I want a macerated berry filling.
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post #4 of 5
10/26/12 at 7:02pm
You can also brush a thin layer of melted chocolate to waterproof the cake.
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post #5 of 5
10/27/12 at 10:11am
Thread Starter 
Thanks! I appreciate the feedback. I think ill try putting either the melted jam or chocolate since i use ganache to ice the cake.
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