How to Add Soft Fillings

How to Stack a Cake Within the Frost Form Liner Using Soft Fillings

Stacking cakes can be an art, especially when you're using soft fillings like jam, caramel, or fruit. The challenge is to ensure that these fillings don't spill out or cause a mess while assembling. This is where Frost Form and a well-executed dam come into play. If you’re looking to create a beautifully stacked cake that holds its shape and doesn’t let those soft fillings escape, keep reading for expert tips and tricks.

Why the Frost Form Liner Is Essential

The Frost Form Liner is a game-changer when it comes to cake assembly. It allows you to build a multi-layered cake within the Liner & Crumb Cutter, helping to keep your cake layers straight, even and supported. But when you start adding soft fillings, like jam or whipped cream, it’s crucial to ensure they stay where they belong—between the cake layers and not dripping down the sides. This is where the dam technique comes in.

The Dam Technique: The Secret to Preventing Leaks

When stacking cakes that will have soft fillings in between, one of the most important steps is to pipe a "dam" around the edge of each cake layer. This dam acts as a barrier, preventing your fillings from spilling out. To create the best seal, the dam should be piped with buttercream. The types of buttercream that work best for this are American Buttercream (ABC), Swiss Meringue Buttercream (SMBC), or even Mock SMBC. These buttercreams are thick and stable (ensuring the dam holds strong and keeps your fillings contained), and set the best against the liner, ensuring a clean peel.

How to Pipe the Dam:

1. Prepare your buttercream: Make sure it's smooth and slightly stiff but still easy to pipe.
2. Pipe a circle: Use a piping bag, pipe a continuous line of buttercream right up against the liner, around the edge of the cake layer.
   
3. Create a strong barrier: Make sure the dam is tall enough to hold in your filling without collapsing.
   

Pressing Down Each Layer

Once you’ve piped the dam and added the filling, it’s time to stack the next layer of cake. After placing each new layer of cake on top of the previous one, gently press down on it with the back of your fingers. This step helps to compress the layers slightly, which:

• Ensures the dam stays intact.
• Helps the cake settle properly to avoid air pockets.
• Keeps the fillings evenly distributed and prevents them from spilling over.

Be careful not to press too hard; you just want to make sure the layer is snug and compacted, not squashed.

Soft Fillings That Benefit from a Dam

Now that you know the basic technique, let's talk about what types of fillings you'll want to use and why they need a dam. Soft fillings are anything that has a tendency to be more liquid or delicate, making them prone to leaking if not properly contained. Here are some of the best soft fillings to use between your cake layers:

1. Jam: Whether it's strawberry, raspberry, or any other flavor, jam can be runny and messy if not sealed properly.
2. Compote: Similar to jam, compote often has chunks of fruit and liquid that can easily spill out without a barrier.
3. Cream Cheese Frosting: Rich and creamy, but can be a bit soft for holding up on its own in a cake without a dam.
4. Ganache: Especially if it’s on the thinner side, ganache can run and spread out of the cake if not properly contained.
5. Caramel: Like ganache, caramel can be a bit too runny, especially if it’s warm, and it needs that dam to stay in place.
6. Fruit: Fresh fruit or fruit purées can be slippery and messy if not corralled, which makes a buttercream dam essential.
7. Nutella, Biscoff, and Other Spreads: These thick spreads are usually a little more stable, but they can still benefit from a dam to keep them in their place.
   

Final Tips for a Successful Stack

• Chill your cake layers: Before stacking, chill your cake layers (preferably overnight). This helps firm them up and makes them easier to handle.
• Level you cakes: Make sure each cake layer is even before stacking. This ensures a more stable, level cake. Use a serrated knife to carefully cut away any doming from the tip of your cakes.
• Let the dam set: After stacking your cake within the Liner & Crumb Cutter, place cling film over the top and refrigerate for atleast 30 minutes, or until the buttercream is firm when you gently squeeze the outside of the liner. This helps the dam solidify and gives it extra strength.
• Crumb Coat: For an added measure of security, you can give the cake a very thin crumb coat once you have removed the cake from the liner. Refrigerate until the buttercream or ganache is set before placing the cake in the form and filling it.
  

By using these techniques, you’ll be able to stack a beautiful, multi-layer cake without worrying about messy spills. The Frost Form Liner and well-executed buttercream dam will ensure your soft fillings stay exactly where you want them. Happy cake stacking!