???? About Cake!

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I am a baker by proffesion, so here's what I would do...

Round or square cake? If you want filling without a special mold, you will need two layers......

Unless you have a mold, it will be a little difficult.  To inprovise using a filling like pudding, I would double the cake recipe(or 4x) and use a larger than normal rectangular cake pan(like a sheet pan and/or 11x15 baking pan) you would have to double your recipe just to fill one larger pan and you would need two layers.  Line your pans with parchment on the bottom so removal is easier. After your layers have cooled(I would suggest even freezing them) I would cut and equal amount off of each side(you could even use a smaller baking pan as your stencil)do this with both of your layers so they are the same size.  Make a simple syrup, using 1 part sugar to two part water, and using a pastry brush, paint the bottom layer(this prevents the cakes from becoming soggy from the filling) using the pieces you cut off the sides, build a secure wall around the middle, using the syrup or drosting to glus them together. fill with your filling.  Paint the bottom of your top layor with the syrup, stabilize by usinf your frosting....

Sorry this may be a tad confusing, but it's the way most of us baker's do things if we don't have a special mold for filling cakes.  I really recommend using the syrup, most often this is a step that gets overlooked.  If you have any other questions, I am willing to chat with you when you are making the cake, so pm me!(I will not be home 10/15 due to a funeral, but am usually checking into cafemom through out the day 8am-10pm) Goodd Luck!

wow thanks! I'm not making the cake until 11/6 but I definitely pm you if I need you!

Quoting littlestchef:

I am a baker by proffesion, so here's what I would do...

Round or square cake? If you want filling without a special mold, you will need two layers......

Unless you have a mold, it will be a little difficult.  To inprovise using a filling like pudding, I would double the cake recipe(or 4x) and use a larger than normal rectangular cake pan(like a sheet pan and/or 11x15 baking pan) you would have to double your recipe just to fill one larger pan and you would need two layers.  Line your pans with parchment on the bottom so removal is easier. After your layers have cooled(I would suggest even freezing them) I would cut and equal amount off of each side(you could even use a smaller baking pan as your stencil)do this with both of your layers so they are the same size.  Make a simple syrup, using 1 part sugar to two part water, and using a pastry brush, paint the bottom layer(this prevents the cakes from becoming soggy from the filling) using the pieces you cut off the sides, build a secure wall around the middle, using the syrup or drosting to glus them together. fill with your filling.  Paint the bottom of your top layor with the syrup, stabilize by usinf your frosting....

Sorry this may be a tad confusing, but it's the way most of us baker's do things if we don't have a special mold for filling cakes.  I really recommend using the syrup, most often this is a step that gets overlooked.  If you have any other questions, I am willing to chat with you when you are making the cake, so pm me!(I will not be home 10/15 due to a funeral, but am usually checking into cafemom through out the day 8am-10pm) Goodd Luck!