Cake tins


These are all brand new cake tins that I received yesterday. I love cake tins, only they do take a lot of the space in my kitchen cupboards, but thats how it is when you are a cake maniac, right? The cake tins are all 3″ high wich I love because I also use them to assemble my cakes, this way the filling is not “running” away 🙂

In fact why not show you how I do it?
I use this technique only with mousse fillings because it is still soft enough afterwards when you are going to prepaire the cake for buttercream or chocolate ganache. So for those of you who make cakes with mousse fillings I hope that you can use it 🙂

Step 1:
I use either a large plastic bag (food safe) or plastic wrap as a linning in the cake tin. Then I place the first cake layer in the tin and put the filling in a disposable piping bag.


Step 2:
Then I pipe the filling onto the cake layer. You can smooth the filling with a small spatular before you add the next cake layer.


Step 3:
Repeat until you are done with the final cake layer. Wrap the excess plastic on top and chill the cake until it is firm. Here I like to place a cake board and something heavy on top to get the filling levelled. This helps alot if you are having problems with bulging cakes.


Step 4:
When the cake is all firm. Turn it onto a plate or cake board and carefully peel off the plastic. As you can see some of the filling is now squeezed out, wich is fine.


Step 5:
Now scrape off any excess filling of the cake and it is now ready for buttercream or chocolate ganache.


So there you have it 🙂 I would really like to know how commen it is around the world to use mousse fillings in cakes. Here it is mostly used, since we are not that common with buttercream cakes. So please tell.

Happy caking



  1. Kirstin says

    What a great idea – my cakes bulge! So simple but very effective. I fill with ganache, will definitely give this a go with my next cake.

  2. Sharon says

    Where do you get your rings from? I can only find rings that are 3″ tall and I like mine 4″, yours seem taller. Any help would be appreciated thank you!
    Love your site!

  3. TheTravellingWhisk says

    In Australia because of the climate we usually use a buttercream or ganache filling for cakes. Mousse and cream simply don’t hold up in our conditions.

  4. ANNA says

    GREETINGS!!! Here in Greece we always use mouse or cream filling in our birthday, wedding or any other cake. Always, always…. This is why I personaly find it difficult to do so in cakes like the bag cake, which is not a flat round cake.CONGRADULATIONS ON YOUR GREAT JOB

  5. Donna says

    Hello! Love your website. Question for you – what do you do if the cake is for a wedding cake and the tier needs to be 4″ or 5″. It looks like the pan you are using is a 3″ pan.

    • Louise says

      The pan on the photos is a 8″ but 3″ high.
      Do you mean with such small cakes? I have done it the same way with a 4″ pan. It may be a little tricky but it can be done.

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