TIPS - How to fill your Sponge Cake with loads of jam and buttercream NO BULGING !

In this short to the point BLOG I am going to set out in detail a few simple hints and tips so you know how to fill your Sponge Cake with loads of jam and buttercream , without risk of bulging at the sides.

Use the leveller a bit like a saw, move it in a forwards and backwards motion whilst pushing it against the sides of the cake. It will slowly cut through the cake and it will be the height you have chosen.

Place your cake on a cake board, ideally covered with baking paper

Pipe a ring of buttercream around the outer edges of the cake, this will act as a well and prevent your jam centre from leaking out.

Once the jam has been added using your piping bag pipe more buttercream on to the top of the area of jam until you reach the centre and use a knife to then level it all out.

TIP - Place this in a fridge covered with clingfilm until the buttercream has set (this will prevent bulging when you add the next layer - Finally add the other layer of cake

Cover the whole Cake in buttercream, Let it set for a while in the fridge and Cover in Sugar paste if desired !

TIP if its too warm the buttercream will eventually go soft and bulging can still happen. Keeping it chilled until collection is the best way to keep your cake protected. Just make sure its covered so its not exposed to the air which can dry out a cake.

By leaving the cake to set and taking your time you will avoid the cake bulging at the sides !

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