How to Assemble and Fill a Cake | Wilton
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- Опубліковано 27 вер 2024
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Before decorating your cake, you must first understand how to put it together. This involves assembling the cake and preparing the layers. In this video, you will learn how to assemble and add fillings to your cakes before decorating.
Find more decorating techniques, tutorials and inspiration in the kit How to Decorate Desserts: bit.ly/2s8nwze
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Before decorating your cake, you must first understand how to put it together. Find more decorating techniques, tutorials and inspiration in the kit How to Decorate Desserts: bit.ly/2s8nwze
Ppbe
Nephewep
So glad I read this! I thought the dam was very small as well. I also thought that the filling shouldn't be as high because then what's the point of the dam. I love the idea of a thin layer of the buttercream before the filling to keep it from getting soggy. Great tips from Wilton and you guys!
This is the worst way to fill a cake. The cake under the filling ends up absorbing and is gets all mushy. Put a small thin layer of icing on the layer before the dam and after that you can out your filling in.
Laura Warren great advice!!! Thank you
Exactly
I don’t get what you’re saying. You’re saying after the first layer, apply the jam first then instead of just on the edges, apply the buttercream over the entire layer? Then add another cake layer?
@@Gemma6043 no. Put a thin layer of buttercream down then a barrier on top to keep the cake from absorbing the filling. Just put the filling on the thin layer and it won’t absorb☺️
What type of frosting should I use? Like what type of buttercream because there are multiple kinds
I did my first icing cake yesterday and It was great as a beginner😊 everyone loved the cake and your buttercream recipe. thanks a lot for all the valuable tutorials😘!!!
This helped me with my cakes alot thanks wilton🍰♥️
how to make that strawberry filling, i could make a video with that recipe
Thank you for these videos!! I should have watched them all before I tried this 😂
Cake circle, cake circle, oh btw, cake circle
Thank you so much! I’m trying to make a birthday cake for my friend and I want to make sure I do it properly
I've found dams that are this small do NOT keep your filling in...
It needs to be thicker...and the filling shouldn't be as high as your dam...otherwise the dam doesn't 'seal' in the filling...
I agree
So happy I read this! I’m making a filled cake for my husband for his birthday on Monday. It’s cherry pie filling. I was thinking the dam would have to be a bit bigger, thank you for your comment!
Me too
She explains everything so nicely!
Thank you, Tasha!
awe i wish i saw this before i put my cake together. i used mousse and it started to ooze out the side and now my cake is like jello and slipping too much its a big mess! but I guess u learn as u go.
I love wilton youtube channel
Very good tutorial with the little things that go wrong during making a cake...thank you so much for sharing
We're so glad you found it helpful!
This video does everything I learned not to do. No trimmed edges. Bottom up. But it helped me fill the cake. Every professional Baker I've watched has always trimmed edges and never used the bottom as the top...hmm
your explanations are so clear and informative.. thanks for sharing valuable knowledge!!!...
What happened to “baked side up”??
I was thinking the same thing🤣🤣
cake is smoother baked side down and easier to decorate :-)
Yes, and she emphasized it matter-of-factly.
She did do baked side up for the top layer. Guessing you didn’t finish watching the video to see her put the second layer baked side up? The previous video of her cutting the cake layers shows that this is two layers made from a single cake that she cut in half. Because she only used a single cake but made multiple layers from it, there is only one baked side, which is how she did the top layer. It’s just not explained in the video that those layers are from the same cake.
So helpful with the icing dam for wet fillings like pudding (which is what I’m planning on using).
This cake look fabulous!
Very helpful/informative,
thank you!
We're glad you've found this video helpful. Thanks for watching!
Thank you for this helpful video! I was wondering what consistency your icing is for the dam? Thank you!
Hi Theresa, Robin used thin consistency for the dam. However, if you are using an extra juicy filling or if your cake layers are heavy, medium consistency would also work. Hope this helps! Don't forget to subscribe to our channel for more tips and tutorials: s.wilton.com/10vmhuv
Omg! I really. Love the texture and colour of your BUTTER CAKE.❤️❤️😋😋😱
Please send me the recipe for your BUTTER CAKE.🙏🏻🙏🏻❤️❤️👏🏻👏🏻
Great tips as always! You are a master
Thank you!
Sigh... *runs off to Amazon to order cake circles*
Would’ve been helpful in this video if you mentioned that you used a single cake for the layers and that’s why there was only one baked side. I, like others, was confused why you emphasized “baked side up” but didn’t mention that these particular cake layers were from a single cake (which I found out by watching the torting and leveling video), so there was only one baked side. It also would’ve been better to mention that it was baked side up for the final layer. When you said assemble your cake with baked side up, all of us are assuming you meant all the layers needed to be baked side up, not just the final one.
Thank you : - )
Thank you👍🌹
thats very helpful
Can you guys do a video on how to line and grease a cake pan? I seem to have a bit of trouble getting my cakes out of my pan and the cake always has a piece that's stuck to the pan.
Depends what baking tin you have if you have a springform tin then put baking paper on the bottom and grease the sides with butter then obviously it won't stick to the sides as the sides of the tin come off. If using a regular tin grease with butter and flour(flour is optional) then add baking paper and you should be fine just make sure the cake is pulling away from the sides this should happen anyway if your cakes are perfectly baked.but run round the edge with a knife so that you know the sides won't stick. My tip is to be careful cakes are very fragile hope your cakes come out. If this didn't helo just tell me what the problem is and I can try and guide you thanks for reading. (Btw I'm only 13 so I'm not a professional but I will be one day haha) have a good day
Mmmm nice
The layers in this video look very dense, like a pound cake. Let's see the technique for a tender cake!
Can I use butter icing to cover instead of strawberry?
Yes
What is 2:52 called? Does Wilton sell it?
How many inches is that cake?
Can you please show how you made the cake sponge? Thanks! Recipe plz🙏🏼
How many inch is this cake
I’m making a churro cake for my mom birthday i perfer cupcakes though but it’s her bday
she said "if you don't use a cake circle you're screwed"
First comment
Could you please give me the recipe for the cake how to make it
Hi Jacqueline, You could use our classic yellow cake recipe. Here's a link to the video: ua-cam.com/video/FpGq_HvK65A/v-deo.html
I only have one suggestion, they could put the videos with Spanish subtitles. Thank you
How much filling do you recommend between the layers?
Hi! We recommend filing as high as the dam on the edge of the layer.
Why did you not just say that the strawberry filling was jam? 🙄
Way too much talking
5:34 deadass looks like a pizza rn
too much talking not enough demonstration
Lol, your subtitles should be corrected. It's a "dam" of icing and not a cuss word 😂
LOLOL!!!
Five minutes and all you've done is pipe a ring of cream!!
Boring
Than why’d you watch it?
I notice that the filling used in the video was one made by Wilton, but I like jams and preserves instead. Is there a way to use something like Smuckers Apricot or Peach Preserves as the filling between the layers? Also, what can someone use if they don't own an angled spatula?
Hi Yvette! You can use any jam or preserve you would prefer! If you do not have an angled spatula, you can spoon the jam onto the cake and smooth it with the back side of your spoon. Happy Baking!
Am I missing something here? You said always assemble the cake with bake sided up. Later in the video you start piping your filling dam on the bottom layer with the baked side down. So, which is it? Assemble with baked side down or baked side up?
Hi Ryan, the bake side up is referring to the top-most layer of the cake.
Hi good morning.. Is this butter cake or sponge cake?
The thumbnail makes the filling look like ketchup
Wilton you have been very helpful lately and would LOVE to use your Tipps, but I can't because I had a work experience about baking and that went so horrible that it completely destroyed my desire to bake since and my work experience was in end September to the beginning of October. I don't know if I ever recover from this and get back to baking again. 😔
I’m very sorry to read this. Baking is a learning experience. I’ve had major baking disasters as well, probably can’t compare to yours, but you must continue to bake. Baking should be something that brightens your spirit, and is therapeutic. Ever since I thought about this, I enjoy baking more and don’t see it as something stressful. Wish you the best!
If it is going to be on a cake stand you can place a doily on the cake round ( circle ) to cover the round