
NY DOH-4455 2008-2025 free printable template
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The trick to this filling method is to use the baking pan not just for baking the cake sponge but also for filling your sliced cake layers and holding them all together it is not a requirement, but it helps to own deep baking pans which are more versatile if you do a high volume of baking and want your pans to last a lifetime especially if you run a bakery business than I recommend investing in a dies 4 lumens impends which heat faster and cool quicker for conventional home ovens 3 inch deep pans are a good fit if you use large commercial ovens than 4 inch deep pins are even better the advantage to deep pans is that they hold more cake if you use a heating core you can bake more batter at once so once you've baked your cakes and set them out to cool it's time to prepare the fillings it's important to choose stable cake fillings for reliable filling flavors check out the 10 formulas on my website once your fillings are ready and the cake sponge is fully cooled down it's time to slice it into layers now you're going to build the layer cake back into the baking pan but first let's stop and talk about liners for a minute I mean the parchment paper liners that you used to line the bottom of the pan during the baking phase ideally here's how it should usually go it takes two sponges to make one layer cake let's say you cut each sponge into two layers for a total of four layers as you add the filling you want to arrange the layers like so within the pan beginning with a paper lined layer then flipping the last layer upside down, so you also end with a paper lines layer on the bottom at the paper prevents the cake from sticking to the pan on the top it helps keep cake flat and sealed this yields the most symmetrical shape you can peel the paper off when the cake is ready to be frosted when adding the filling it's important to push it all the way out to the edges of the pan fill the empty space completely, so there are no air pockets remaining if the cake is too small for an offset spatula use a bent spoon to spread the filling layers around for large cake slices use cardboard to lift and push them into the pan press down on the layers to flatten them and secure them to the layer of filling below seal the cake with two layers of plastic wrap before putting it in the freezer now if the cake pan is shallow or if you're building an especially tall cake you can extend the walls of the pan using a collar made of acetate parchment or wax paper simply tuck the collar around the edges of the pan if you are using whole fruit in your fillings keep in mind that the freezing process will expand and release the natural juices this will not affect flavor, but it will loosen the texture of the fruit the cake sponge will gladly absorb the juices so make sure to layer the fruit, so it comes in contact with the sponge if the cake has shrunk considerably, so there's a lot of extra space in the pan you can fill the blank space by piping butter cream into it then you will...
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