Filling a Cake with Icing
Adding icing to cake layers is one of my favorite processes because of how animating it can be: This is when you can invent unusual flavor and color combinations and see your cake start to take form. I’ve always found it helpful to pipe the filling onto the cake layer in order to get an even amount on each layer, but you could also spread the icing on with a flat spatula.
TOOLS:
- cake turntable
- filled pastry bag with medium round piping tip (#04)
- large flat spatula
Pipe a circle of icing around the
outer edge of a cake layer as a starting guide.
Starting at the center of the cake
layer, pipe an even amount of filling, spiraling until you reach
the outer edge of icing.
With a large flat spatula, even out
the filling. Repeat with each cake layer, leaving the top cake
bare. (If you’re making an open layered cake, see page 191; you’ll need to ice the top layer as well
for a finished look.) Refrigerate the iced cake layers for about 10
minutes before stacking for easier assembly.