Here is some more information for those seeking tips on How to Fill Layer Cakes. My professional bakery method involves building layer cakes in pans, which yields solid puck and brick-shaped cakes that are easy to carve and frost. If you are new to this method, go here: How to Fill Layer Cakes in the Baking Pan
VIDEO Series: Cake Filling & Freezing
More on How to Fill Layer Cakes in the Pan
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I’ve used this method as a pastry chef while working in various bakeries to make cakes for wholesale, retail, or weddings. It also can be done at home. As long as you have a deep pan, you can make it work with any shaped cake.
Remember to add an extra day to your cake schedule for freezing and defrosting the cake/s.
Benefits to this Cake Filling Method
► This method yields more even layers, which means that the resulting cake is more stable and looks better when cut.
► This method is easier to execute than making free-form cakes. Free-form cakes are less stable and often lead to problems with crookedness.
► Even if your cake layers are cracked or broken, you can still piece them together in the pan using this method and the cake will come together nicely.
► This method reduces the amount of frosting that’s needed to crumb coat and frost a cake because there are no gaps and uneven parts that need filling.
► This method reduces the amount of time that’s needed to frost basic cylinder, square, and rectangles cakes because the filled cake starts out neat and tidy, in the exact same shape as the desired result.
► Because the cake fillings get pushed all the way to the edges of the pan, you don’t get air pockets in the cake when using this method. (Air pockets due to unevenly-filled cakes can cause gas bulges to form underneath frosting and fondant.)