How to Fill and Stack Cake Layers | Cake Basics 

Thank you so much!

Thank you so much! And yes that is a baby bump you're seeing :) so exciting!

Awesome a huge congratulations all the very best... little baby sparrow will be enjoying all those sweets things your making ☺

Yay, Camille! Happy to help!

Hi there! You can learn how to make that cake at the end of the video by following the rest of the cake basics videos, particularly the How to Frost a Cake with Smooth Buttercream and How to Add Sprinkles to a Cake: ru-vid.com/group/PLdDsumpRkc8n2xS6qfdsqGJ-DaiZBxply

@@SugarandSparrow Okay, thanks

Thanks! I don't trim my cake sides (have never had the need to)

@@SugarandSparrow thanks just saw people do so and i thought you're the best person to ask :)

I don't think it would be too much! I have definitely filled all of the layers with ganache before!

Hi Lauren! After filling the cake with the buttercream dam method shown in this video, you'll want to crumb coat the cake and refrigerate it for at least 30 minutes to let everything firm up before applying the final layer of frosting. The crumb coating process will help create a firm foundation for that final layer and stop the cake from sliding around. Here's a video that shows you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--sF_xjvRJdg.html

If you're using the ganache as a filling, this recipe will be enough as-is: sugarandsparrow.com/ganache-drip-cake-tips/ let the ganache cool completely, then whip it in your stand mixer for about 4 minutes until it's fluffy and stable enough to be used as a filling.

Hi Christina! Yes, my vanilla buttercream recipe is sturdy enough to fill and stack 4 layers. I would make double this recipe to make sure you have enough: sugarandsparrow.com/vanilla-buttercream-recipe/

@@SugarandSparrow hello... thank you for taking the time to reply to me.... and will give it a try... first time making this type of icing... :)

Hi Katie! I'm using three 6 inch layers here and that's what I use for the majority of my cakes.

Absolutely! You'll want to do a double barrel method for the bottom tier though, just for extra support. I don't have a tutorial on that but here's a good one that shows the method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-q5e4BwSvIzQ.html

Hi Nanette! You can certainly use lemon curd as a filling. Since it's a thin consistency, be sure to use the method in this video that explains how to pipe a circle of buttercream around the edge and filling the center in with filling. It will be more stable this way.

Hi there! Yes, it's a triple layer 6 inch cake

I mean how would you adhere the two boards ?

@@bjg972 I place a piece of packing tape on the larger cake board and then transfer the cake onto that so the board underneath the cake adheres to the tape. Hope that helps!

@@SugarandSparrow thanks for responding and yes actually that does help ! Do you know if this would be stable enough for transporting g ?

@@bjg972 Of course! Yes - the weight of the cake helps press that cake board onto the tape on the larger cake board and keep it in place. After placing it in a box it will be perfect for transporting

@@SugarandSparrow awesome you’re a lifesaver. 😭😭

This one is my vanilla cake recipe: sugarandsparrow.com/vanilla-cake-recipe/ but this method would work for any of my cake recipes, which are all here: sugarandsparrow.com/category/recipes/cake/

@@SugarandSparrow do you have a prefer brand of sifted cake flour? Or can use just all purpose flour?

Hi there! There are several recipes in this video. You can find all of my cake recipes here: sugarandsparrow.com/category/recipes/