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Filling and Frosting the Cake
Appears in
Published 2009
A heavy-duty turntable (see Turntables) is indispensable for filling and frosting large cakes.
The amount of frosting between and on top of the layers should be between ⅛ and ¼ inch thick. Use the following guideline for approximate amount of frosting to spread between cake layers.
| 6-inch layers | ⅓ cup |
| 8-inch layers | ¾ cup |
| 9-inch layers | 1 cup |
| 12-inch layers | 1¾ cups |
I have offered four different frosting options in this chapter (all but the lacquer glaze can also be used as fillings): Passion Mousseline and Macadamia Topping, White Chocolate—Vanilla Bean Buttercream, Grand Marnier Ganache, and Dark Chocolate Lacquer Glaze. The most versatile is the mousseline, which can be made in many different flavors.
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