Cake filling "HELP PLEASE"

HI Karen!

When you use custard fillings you want to pipe a buttercream border (barrier) around the perimeter of the cake and then fill the center with the custard. (makes sure you don’t fill it above the piped border, otherwise this will cause your cake to shift on you) Then once your cake is filled, just ice the cake as normal. Yes, you want to put this cake in the fridge because it has eggs and cream in the custard.

Here is a tip that I like to use- I like to pipe with a star tip.
So once you finish filling your cake. I like to pipe the whole cake using the star tip. Then smooth it out with your offset spatula and a flat edge bench scraper. This gives a even layer on your cake and easier to smooth out.
Plus, once you get your crumb coat on your cake (1st layer of icing) place it in the fridge to let the icing harden up. Then take your bench scraper and smooth out the icing (only apply light pressure) This will smooth out your icing to get the smooth edges. Then place your fondant on your cake. I hope this helps. Good Luck!! :)

Thank you Danielle, will the whole cake be ok in the fridge once I cover it in fondant? I will be making the cake the night before because the client wants it in the morning the next day.

Yes, it should be fine for one night in the fridge. I wouldn’t recommend leaving it in the fridge more than 1 night. Condensation starts to build up on the fondant and get tacky.

Okay, thanks!!!!😊

Your Welcome! Good Luck!! :)

Karen, I have refrigerated fondant covered cakes before, and condensation will form when you take it out. Just be sure that you don’t touch the fondant until it dries, and it should be fine.

Karen, make sure your client knows that if the custard in the cake contains eggs, it can’t sit out for any length of time. I use Horne’s, or Birds brand of custard. It’s powdered, contains died eggs, so no worry of refrigeration.

Thank you all for your help!!!!