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  1. #1
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    Default Help with cake filling

    DD is 2 tomorrow and we are having a little party for her on Sunday.

    I've made two very large rectangular cakes and put them in the freezer. My plan is to sandwich them together and cut out a butterfly shape and then decorate. But I'm stuck on what to use as the filling?

    My gut says jam and cream because yum. But I'm worried the cream will spoil faster than the cake and we will have to throw a lot out.

    Can anyone give me alternate suggestions?

    Also, while I'm asking is this the order you would do it in?

    - Cut out cakes in butterfly shape
    - Join with filling
    - Dirty ice
    - Cover with tinted buttercreams
    - Decorate


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    I always fill with buttercream as the cake mix tends to soak up jam and cream.

    I'd join with filling and then cut out the butterfly shape.

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    Quote Originally Posted by Cat74 View Post
    I always fill with buttercream as the cake mix tends to soak up jam and cream.

    I'd join with filling and then cut out the butterfly shape.
    Oh God I'm about to reveal how inept I am at cake decorating here by asking a REALLY stupid question.. Here goes

    *deep breath*

    Won't the filling squeeze out and make a mess while I cut out the shape?


    (please be kind!!)

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    No, you're right, it will squeeze out a bit but you don't need a massively thick layer in the middle. I just find it easier to cut when they're stuck together...but I'm a bit weird like that.

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    I tend to cut first then fill. If you get a few skewers & put them in whilst you are cutting it won't move about as much. Buttercream is great filling for regular cakes (jam & cream is also yummy but will bleed into the cake more I find).


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    First even out both cakes so they are flat. Then I use ganache as it holds far better. Then cut, crumb ice then ice then decorate.

    wifey of hubby who is always away. mother of two girls who are always amusing.

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    For a butter/sponge cake I would fill with buttercream. Mudcakes I use ganache.
    None of my kids like cream, and one doesn't like jam. I have noticed a lot of kids at parties turn their noses up at a cake covered in cream, so personally I wouldn't use it for a kids party cake.

    I would fill then cut. If you leave it for a couple of hours it might set a little so it doesn't move when you cut through the layers. Plus if you get a nice sharp serrated knife and then cut it by spearing through the cake vertically IYKWIM then you won't be putting pressure on the cake like if you were to cut it with the knife horizontally.
    I feel that a butterfly shape would be too fragile to cut and then fill.

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    I would cut then fill, you can always patch up any errors with some of your filling.

    What flavor is your sponge?
    Lately my kids are loving white choc ganache, I love a cream cheese filling.
    I like decorating with buttercream or ganache, no cracking or drying out.
    Just remember to do a crumb coat, makes life so much easier!

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    Definitely fill first the cut. That way it will be much easier to get both slabs the exact same shape.

    Now I feel like eating a butterfly cake...

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    Can I have the scrap pieces if you fill then cut?
    YUUUUUUUUUMMMMMM!


 

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