SOGGY FILLED CAKE

When you are making filled cakes, such as Black Forest Cake or Boston Cream Pie, you will notice that sometimes the filling soaks into the cake making it a bit mushy. There are actually a couple of reasons by this happens.

1. The filling is too runny – If you are filling with fresh fruit, make sure that it is not too runny. It should be the consistency of a thick jam or jelly.

2. If you are using pudding - it needs to be mostly set up and firm, not runny.

3. If you still notice that the cake absorbs too much of the liquid you can leave the cake exposed to air for an hour or two, this will dry the outside surface of the cake so that when you put the filling in, it will re-hydrate the cake with out making it gummy.

4. If you don’t have that much time, try sprinkling some confectioners sugar on the cake before spreading the filling. This will help minimize how much the cake absorbs.