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asked November 9th 2013

Something to substatute filling.

I am making a chocolate cake using a number tin (one and six) so I don’t really want to risk breaking or ruining the cake by trying to slice and fill it. Does anyone have any suggestion on what would be good to add to the sponge cake instead of a layer of filling? Maybe add chocolate chips?

I am decorating the “outside” with chocolate buttercream and smarties.

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I am making a chocolate cake using a number tin (one and six) so I don’t really want to risk breaking or ruining the cake by trying to slice and fill it. Does anyone have any suggestion on what would be good to add to the sponge cake instead of a layer of filling? Maybe add chocolate chips?

I am decorating the “outside” with chocolate buttercream and smarties.

0

Hi Jo

If you freeze your cake first it will slice without breaking. If you definitely don’t want to slice and fill, another option could be to add small blobs of say jam, cream cheese or ganache to the cake batter before baking. The topical ‘filling’ will bake in and give flavour and moisture to the cake. Don’t over do the blobs of filling as it does spread, over much may cause the batter to become too wet making baking time longer.

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