How To Fill Cakes | The Basics Of Cake Decorating 

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I think it’s super awesome of you to show filling multiple sizes for those of us who like to overthink everything!!!❤

I'm ordering baking supplies (going absolutely nuts) and listening to you on RU-vid at same time (you're sooo saving my insanity----you're sooo funny). I learn SO SO MUCH FROM YOU!! I don't do decorated themed cakes because I don't have the talent and my hand shakes. But I bake old fashioned later cakes and you have already taught me so much since I found you two months ago. Thank you sooo much! Keep being funny. You're so enjoyable!! Now when my husband asks me a baking question, he knows who Karyolyn is. Ha Ha!!

I have watched this video probably 30 times 😂 I can’t help it! Karolyn is the best!

Even though I've been doing cakes since Moses wore short pants, I STILL love learning tips and tricks from your channel and just feeling like were together working in the kitchen ❤ blessings to your channel!

Such a great tutorial that I came back to watch again. I’m going to use this tip for stacking 2 cakes this week. They will have cream cheese frosting so I’ll be using your fast settling technique on those cakes.

Thank you so much for taking your time and showing us all your awesome tips, and recipes. I'm sure alot of people are very appreciative. Just thought you should know how much you are appreciated!! 😀

Watching you do the icing is satisfying

Thank you so much for this video. I’m in school right now , but I will be making my daughter’s wedding cake next year and so I’m by going to practice 😊🙏🏼 thank you.

Karolyn I just love to listen to you, your giggle is so fun. Your video on your timeline helped me so much. I'm doing a naked wedding cake for my granddaughter, I've done my tester cake with much success, but I dont want to take any chances. thank you for making your videos with great details. Happy baking.

Perfect mom. Thanks so much for taking out your tome to share your fruitful techiques. God bless you.

Love the scissors tip ❤ thanks

GM Karolyn. Thank you for all your tips! I’m starting a small business baking cakes and I’ve learned soooo much from you in just 2 videos!!! You’re da 💣💥!!!! Thanks 🙏🏾

Thank you, Karolyn! You are so helpful!

Thank you for sharing the tips 👏👏.

Omg i just love watching your videos! I really appreciate the tips n details that you give us. There are so many videos that i want to watch but can’t decide what order to watch them in. God bless and keep those videos coming! ❤️

I’ve learned so much from you. So that technique of letting your cakes settle by keeping them out overnight, I might as well go ahead and try it as well. You have not steered me wrong yet.

You’re so thorough! 🙏🏽❤ you’re tips are very helpful!!!

You are an amazing person. I love watching you do your sealing & then icing. Just found you. Thank you for sharing. May God bless you and yours.

Great tip on trimming the edges. Prevents the edge from pulling when you use the Wilton leveller to torte.

I GREATLY APPRECIATE YOU! I learn so much…. Thank you for sharing…

Love it 😍 thank you ☺️

I can’t stop watching your videos! I’m working on my first cake. 😮 Q: besides adding coconut flavoring, do I ice the cake then sprinkle on plain coconut flakes? I’m into it…THANKS TO YOU!❤

Enjoyed this you trick to trim is 👍 thanks.

First and foremost....your hair looks sooooo good! Wish I could do something short like that with my hair but nope...I can't pull it off! I digress....thank you for this tutorial! The other day I was trying to make a cake ahead of my normal schedule process. So I filled it the night before and I put it in the refrigerator. What a hot mess when I pulled it out and started frosting it immediately. Ughhh...it's like I take one step forward and 30 steps back! Today, like most times, you weirdly answer my questions without me even asking! I shoulda just left it out in room temp! Lesson learned! Girl, you are totes awesome! Thanks again for sharing your knowledge and experience. Always grateful.

Excellent way to explain. Thank you for sharing this video.

Beautifully done ❤

Good job Karolyn. Clear explanation and demonstration.👍 Velrine Palmer

Just found your channel! Wonderful! Thank you for all you do and show

The scissors technique is perfect ! I use scissors in my kitchen a lot, I even cut meat with it sometimes. Will work perfect for me.

Thanks for sharing.

I may or may not have sang get low by lil Jon every time you said get low 🤣🤣 love your videos as always! So helpful!

Great tips xx

Bless you, bless you ❤. May God bless you

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I absolutely love your videos so much health thank you so much for taking the time to help us newbies at baking I ended up having to work six days so I have one day to bake fill crumb coat and cover a cake and fondant is it possible to do in one day

I love your videos! I'm a new subscriber!

Thanks for all your videos, they are so much help! Do you recommend bringing the cakes out from the freezer, to the fridge, then to the countertop?

I miss Happy Endings too. It was a very underrated and incredibly funny show. I really liked your video, it's fun to see how other bakers work.

Ive been waiting for this video

Your hair looks great in this style

I'm loving the scissor method... I didn't see many crumbs, which is usually my problem. How to prevent that? Thanks for sharing this video and the tips.

I love that all the parts where you're nervous like oh man I'm so OCD about this, and I'm sitting here like that's exactly why I'm watching this! Lmfaoooo

I just recently started watching your videos, and I’m enjoying them. I have a question though, I’ve searched through your videos and I do see some that talk about filling and icing cakes but I haven’t noticed any that you put anything other than butter cream, do you have any videos on filling cakes with fresh fruit, preserves or other kinds of fillings like custard‘s?

Great video! First time viewer

Why the simple syrup? I've been freezing my cakes and frosting/ decorating over a few days. Do the cakes become more dry? Just curious about what you've discovered. So awesome! Thank you for these videos. Been making lots of fun cakes for friends and family for many years now. Excited to find this channel

Thanks!

Hi Karolyn LOVE LOVE all your videos, Ive learned so much from watching you. When you put weight on a cake is that for every cake that you make? I thought it is to settle the air from inside?

Hi Karolyn, How do you get your cakes so level and flat and not cracked?

Hi Karolyn just live watching your videos they are if great help, why don't you put your cakes in the refrigerator after icing them?

Love your video. Very helpful tips. I’m just starting to make cakes as a hobby and the o my issue I really have is my cakes come out crispy sometimes on the sides and sometimes uneven. Also, whenever I ice the cake, I can’t get it to smooth out without the cake showing even a after doing a crumb layer with icing. Any tips??

Thanks for sharing ❤️ is there a reason why you don't fill and crumb coat while they are straight out of the freezer?

goodmorning as I say before am learning a lot from you. I jus want to no how much cake mix you use to get the 3 7" cakes

I just love the concept. Please tell me what you are spraying on the cake before you ice the cake?. From the spray bottle, a clear substance.

Do you have a video for filling cakes with a curd or fruit puree filling? I've watched a few that talk about putting a buttercream dam down first but I always like your videos better than most! :)

Can you please do a video showing how you would fill and frost a cake w/ the boarders or dams if you filled your cake with a fruit filling, curd or mousse?

Because if you didn't cut that edge off when you brought that blade across it would catch a piece that's harder than the cake and then tear the cake and make a mess

Wow!!! Im kindky requesting for recipe for this cake

love your videos!!! do you add boba straws to your larger 3 layers cakes for support? also, i made a cake this past weekend for my sisters birthday…everything was fine till we got to the restaurant…the buttercream was coming off of the cake 😭 not exactly sure what i did wrong!

Love your videos. Your a nice lady.

I love your teachings can you please help to understand what and how to add preservative to my cake. I made a mess of someone cake and its so so painful

GM Karolyn & baking enthusiasts! I have a question about the box cake mix hacks please. What will happen if I use self-rising flour instead of all purpose flour in the batter? It’s the eve of the eve of Thanksgiving and it hasn’t rained here in two months but today it’s coming down in buckets and self-rising is all I’ve got! Thank y’all and Happy Thanksgiving! 🦃🍽

Thanks for sharing🙂 Do you always makes filling with buttercream or cream cheese filling? Not mousses ? I like both mousse and buttercream😛

I have learned so much from you thank you For sharing

One day can you do a video on what flavors go good with what filings

I would love to learn more.. I am Bernadine from India..

Hello hello your are supper very nicely explaining Bravo Question can I bake these box cakes and can I keep in freezer for sudden order comes “ like short notice a day “ before event Also can I crumb coats and filling in and keep in freezer and how long Waiting for your reply 😊

I love this video! Question: Is it okay to fill/ crumb coat then refrigerate before final icing coat? Vs fill and leave at room temp? I've seen this method and just wondering is it a matter of preference? Or a right or wrong way of going about it ? Thanks so much

New subscriber here. I love your videos. They're so helpful 🥰 How far in advance would you suggest people to order cakes? I recently started posting my cakes and other treats on my Facebook page and TikTok.

I didnt even know about the settling... thank you AGAIN!! You sound a bit tired in this video😊🙏

Hi! Just wanted to say your videos are tremendously helpful. I'm making my first 2 tiered cake for a party. How would I go about filling it if there will be fresh fruit inside? I don't want it to become soggy if I crumb coat it the day before. I hope you respond 🙏🏻 thank you!

Question, about how tall are the cake layers before dividing? How tall do they bake?? Thank you for your videos!!!

Love you videos! If I had my cakes frozen, pulled out to crumbcoat, can I freeze after crumbcoat?

Hi Karolyn! I love your videos and I’m learning some awesome tools, tricks and methods - thank you! Seeking your advice with cream cheese filling i just made. I couldn’t get to it until late tonight and wanted to ice and decorate cake tomorrow. Forgot that cream cheese was to be done same day. 🤦🏻‍♀ I can’t stay up all night to do this, so I’m using the quick settle method and after an hour or so i will need to go to bed and will put in fridge overnight. Will remove it in the morning and wait until it come to room temp before icing and decorating it. Is this the best approach given the circumstances? I’ll make sure to do it same day next time. Do you have a non perishable frosting recipe you use to fill your cakes? I’m guessing you have it posted but i want to make sure I’m not mixing it up with your American buttercream that you recommend for use on outside of the cake. Thanks so much for your time and advice!

You’re so fun! Lol

Great video! One question though, why do you use chocolate to stick the smaller cakes but not the bigger ones? I made a big cake a few weeks ago and it was sliding off the cake board. I used ganache to stick it on the board, but I'm guessing that didn't help much.. I don't want that to happen again :( Do you think using chocolate under bigger cakes too would help sticking them to the board?

Hi Karolyn, I just started baking cakes last month, and am having a little trouble on icing, it seems that I end up with the top layer edge showing, I can't get it to smooth out... can you give some tips on this? I'm using my grandmother's signature cream cheese and whip cream icing..

Hi Karolyn! When do you refrigerate your cakes, after you crumb coat or your final layer of frosting? I’ve been refrigerating during the fill stage and I think it’s causing some moisture loss. Thanks!

Help love!how do you doctored chocolate cake mix box?

So how would you cute 7" -3)!yer cake to get the 20-24 servings? I've seen how you cut a 6". Or do you have a diagram for how you cut all your sizes😁😁? I'd love that!!

Very helpful tips, thank you 😊 for sharing!!! Just wanna share a game changer tip🙌 have you ever tried using “Wilton cake strips”???? I recently did and it’s AMAZING 🤩 It makes the biggest difference to avoid the cakes from getting the crispy edge and doming which then you end up AVOIDING leveling out the cakes. Hope you try it out to see the difference, it’s FANTASTIC ❤️😊

Hey Karolyn, as always, thank you for all your posts!! I apologize, in advance, for this being long. I just had an epic cake fail, (in the filling/stacking process), and I'm wondering if you can offer any insight/answers. A couple of variables to note; So typically, I make my cakes three layers, but lately I've been experimenting with doing 4 layers... however keeping the layers not that tall. (torting them down a bit.) But with this particular cake, there were a couple things going on; it was a key lime cake with a graham cracker crust baked into it... yummy! ( the layers, like I said, because they were torted, we're not that tall at all but, I'm assuming, there's more weight to them because of the graham cracker crust baked on to them. So, obviously, I know all about the stacking process.. especially with soft filings and creating a buttercream dam, etc.. I've filled cakes with curds before and have done buttercream dams and have been successful with the process. But just now - I had this cake go down faster than the Titanic. Soooo... I was filling it with this key lime filling (that's from a recipe for a no-bake key lime pie, so it was definitely soft. It had cream cheese & condensed milk in it, and even though it was chilled, it was as soft as a curd, if not even a little softer. So I purposefully made a separate frosting for the dam that would be sturdier...adding cornstarch and meringue powder to really thicken it. So... I thought I had my bases covered. When I went to stack and fill, I decided to make the damn kind of a double piping ring, so it was a little bit higher, and then I went ahead and filled, and I've always seen that you want the put the filling up to be at the same height as the dam. I'm thinking maybe I shouldn't have done that? And put a little less filling in? I don't know. BUT... By the time I got the third layer on, everything seemed ok. I thought to myself, "hmmm maybe I should just stop here", but I went ahead with the 4th layer. And then catastrophe started to happen: The dam rings started to squish out from the sides...but to the point where some of the filling started to squish out from the sides as well too. I was really baffled because... I couldn't figure out why that was happening especially since I had purposefully made (what I thought was) a thicker consistency frosting for the dam. And then the whole thing started to wobble and go down faster than you can imagine (or perhaps maybe you can) , and I couldn't do anything to save it. And believe me.. I TRIED!!! You should have seen my kitchen. And you should have heard what was coming out of my mouth, but I'm sure you can imagine both things. So again I apologize for this being a manuscript, but my questions are... Do you think I could have made the dam frosting even sturdier??? (I mean... like rubber cement-thick?) I've also heard of a technique where people pipe dam rings on the individual layers before they stack, and put them in the fridge to chill like rock hard, and THEN put the filling in and stack. In theory, that seems like a great idea, but... what happens when the cake is constructed and it starts to come to room temp? Does it still work? I also have to wonder... is it the type of thing where there's just a huge difference, structure-wise, when you have 3 layers vs 4. Like I said, I got the feeling it was ok at 3 layers before I added the 4th layer. So... do you think there was no way to prevent it from going down because it was more like a weight issue? (Like no matter how strong that damn frosting was??)... Anyways... I get frustrated when I feel like I do everything right, and then it still ends up a stupid disaster. But if you have any insight, I would greatly appreciate it!. I definitely, next time, would choose a filling that's a little stronger and not so runny. (Even a mousse has more volume/strength to it.) then what I had used. Anyways, if you have any insights/tips, I'd greatly appreciate it!! (Thank you for reading!!) - Matt

What did you wrap the cake board with? It's so pretty. The black one.

It cracks me up when I see others doing some of the same things like using the scissors! Also, my scraps serve as offerings to my woodland creatures lol. Mostly my sweet tooth raccoons! ***no, they are not rabid aggressive nasty creatures*** mine are docile and adorable ❤❤

It's nice to see you don't cut off all the outer brown layer that was next to the pans! Cutting that away takes flavor away! 🙄😛💜💍😀

Hi Karolyns this cake so nice 👏👏👏👏. did you used only butter cream or chees cream you used please 🙏

Thank you for sharing your experience Question how early I can bake and ice the cake “like you showed us in this video “ before the event And how long I can keep in freezer without icing cake and with icing either crumb coat or final coat but no decoration Decorating want to do a day before so Waiting for you reply 😊 Hope you understand my questions 🙏🤗

Question: when we make a Black Forrest cake .. we remove from oven when done.. when do we brush on the cherry juice on each layer? Right out of the oven, then wrap and freeze or freeze layers, then defrost getting to assemble - then brush the layers with the juice? Thank you for any help😘💕💕

Hi, I’m new to the baking industry and I have sooo many questions but one thing I’m afraid to do it bake, fill and stack in one day. So once I bake how long afterwards do I let it cool, take out the pan and then wrap and freeze? I really want to learn cakes inside and out😊

Do all these apply to pound cakes as well? I'm making A 2 layer lemon pound cake (8"*2"). Filled with lemon curd and cream cheese. Then it will be covered with cream cheese icing, butter cream roses and edible pictures. Thanks for any help

Do you have a tutorial for icing German chocolate cake with the coconut pecan icing

Do I have to use simple syrup? Do u use all the time ?

I haven't read through all of the comments, so if someone else already said this, then disregard. When I torte and level cakes, I don't change the placement of my leveller. I keep it on the lowest setting and cut off the bottom and move that to a piece of parchment paper, then do it again and then the top is left over and you have two equal parts from the bottom part of the cake. Does this make sense?

I baked a chocolate cake today for a 4 layer and I have to deliver it Sunday. Should I still freeze or leave in fridge well wrapped?

All this wrapping and icing like this will only work with American Buttercream correct? It seems so much easier to work.

Hi Karolyn, just wondering.... So let's say you have a pink strawberry buttercream filling. So, you still wouldn't use a dam around edge? No concern with the pink leaching through? Thanks! ☺️

Haha I thought the 'Ah-ma-zing' reference was from Shannon from Kim's Convenience. I guess she must have got it from your show.

You are amazing 😻, I wonder though why do you set your cakes out overnight?! I didn't get it🙈 is it to prevent cake from crack after icing it?!! If it so.. I live in a very hot climate I don't think I can leave the cake outside overnight ☹️, also I do have a problem of cracked icing sometimes I would love to show you some pictures that you might could help me please

OMG I do that cutting too ! U awesome!

Hello, what do you use for the non-skid surface on your turntable? Thank you.