hi I'm Emily Tatuk from the Wilton Test Kitchen and today I am here to show you how to
fill and layer cakes I have four layers here so I'm going to have a pretty tall cake but it's super easy I'm going to start with
my decorating bag I've got a 12 tip in here and I'm going to
create a dam so what that means is I'm just going to create a little lip all the way around my cake and I want to stay about a quarter-inch away from the edge and what this does is it creates a nice edge first off so you're
filling doesn't just ooze out onto your cake and it's also nice if your going to do
something other than a buttercream for filling so something like a jelly or even a custard but since I'm just
using butter cream I'm going to take my buttercream with my offset spatula and just fill in
the center so you want to be really careful not to make this layer higher than your
dam it's important that that is a little bit
higher because again like I said you don't want
your filling to ooze out just a little bit more on my spatula alright I'm just turning the
turntable all the way around making sure it's nice and
even and again this is just the filling so
don't worry if it's not super precise no one's going to see it if there's a little mishap on the inside perfect so my layer is filled I'm going to put my next
layer on and now we're finished with our
final layer I just want to bring up the fact again
that this technique is great when using something like a custard or fruit
filling or for things like that make sure that you
refrigerate your cakes and don't leave them at room temperature so to put my top layer on it's best to use
the bottom half of a cake so you have a smooth
crumb-free surface because we don't want any crumbs in our icing
so just like that give a nice little press make sure all my layers are even perfect look
how great that looks so this cake is ready to ice or if you're
doing a naked cake you can put your final touches on now for more tips and tricks visit www.wilton.com