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, which 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. 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. 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. 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. 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. 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.

    • 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.

  6. In Texas we fill our cakes with Fruit filling, buttercream, puddings, cream cheese….just about anything you can think of. I have used Mouse and Raspberry Curd. They can be topped with buttercream frosting, fondant or ganache but a retaining wall has to be put up for the filling not to fall out. We do that using a piped wall of buttercream.

  7. Wow, i love your blog and i love chocolate mousse for fillings!! here in italy we don’t use it, it’s my personal taste…you are Swedish right? lucky you!! i once tasted the Pricesstarta and i loved it! 
    One question: does the mousse filling allow the cake to be decorated with sugarpaste? isn’t it too light? Here we have a problems because usually cakes are filled with custard or cream so most of the cakes are low and non decorated! We make engliush cakes too but not many people like buttercream…I am starting to decorate cakes myself and i only do chocolate fudge cakes because they seem the only ones people like! if you could tell me which recipes are ok for decorated and tiered cakes i would appreciate so much!!
    Greetings from Italy,


    • I am from Denmark, but yes the Swedish princess tarta is lovely. You can use mousse filling but it does require that the cake is more firm. I know that my Italian friend makes rich chocolate mud cakes with chocolate ganache, for most of her cakes. Have you seen the TV series Torte Di Toni? There you can see how she makes the mud cakes.

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  8. We normally use buttercream with a Regal Icing on top of the buttercream.  We split the cake and put jam on one side and then buttercream on the other.  So interesting to see use of mousse!

  9. Hi Louise,

    You are an inspiration and the reason behind me discovering that I actually had an undeveloped artistic side to me! This is my first time asking a question, and I know that this post has been around. My question is, you mention that the cake is then ready for buttercream or ganache…what type of ganache do you use under your fondant? Is it a poured ganache? or do you let the ganache set, whip it and then apply it like buttercream? I would very much appreciate any information you can give me.

  10. Thank you once again for all your fantastic information Louise! I have learnt so much from you and every one elses comments as well!

  11. Hi Louise,

    Do you tort your cake layers? How tall are your layers after you have filled and everything.I will try this next time sometimes my cakes come out level and others no so. If you are torting your cake layers this means there are 4 layers in this one tin (or not???) Thanks for all the tips.

  12. Hi Louise
    LOVE LOVE LOVE your site and Love this post – I just made a layered cake that looked so bad – and you just gave all the answers to how to have made it look wonderful. Loved the photos – I am very visual so they were great!
    May I ask nicely if I may use them to share with others – making sure I link back and give FULL credit to you and your wonderful cake tutorial?
    Such good ideas and information 🙂

  13. teddy: The sweating starts because the cake is too cold and a condensation starts because its warmer outside. Normally you can let the cake set in the refrigerator for 5-7 mins and then cover your cake with fondant without the cake starts to sweat. But if you keep your cake in for longer and then take it out it will sweat. It will dry up eventually, so dont touch the shiny fondant.

    Most do not recomend cakes to be stored in the refrigerator but store it in a A/C room. Here I always store my cakes in the refrigerator depending on what type of filing im using. I am used to a little sweating so I dont mind. I would of course prefere having a A/C room.

  14. hi louise,
    im so glad i found your website,
    i have one question..i bake a cake before and covered it with choc ganache and then i stored it in refrigerator..after that, i took it out and covered it with my rolled fondant..
    i was panicked because like 5minutes after that my fondant start to sweat, i figured out it was because of the ganache start to melt..
    can you help me why this happen as many webs that i read suggest we put our cake in the refrigerator first to let it cold first..
    how can i prevent this?
    thanks so much for your answer…

  15. Hej Louise.
    hvor køber du dine hjerte-forme?
    Skriver på dansk da jeg ikke er fandens god til at skrive på engelsk – og kan se at du er fra Danmark 🙂

  16. cathj. well since I only use mousse fillings, I use buttercream under my fondant and the whole lot goes right into the refrigerator. I often assemble the cake 1 day before it will be eaten. If you like you can store your fondant cake in a cardboard box if theres space for it in the refrigerator. It will minimize the sweating of the fondant a bit. We are so used to a little sweating of the fondant so it dont scare me at all. 🙂

  17. Oh my.. I am trying to use mousse as the fillings on my cake.. not sure how it is when covering it with fondant (Seems fondant cannot be refrigerate..).. any suggestion?? or advice?

  18. In sweden your almost never have buttercream or only a spongecake. In sweden we always use moussefilling och ganache. so here its very commen

  19. Villin: Yes, that is also a way to do it. I just did not like it with real buttercream though, but with the great IMBC I might want to try it out.

  20. This was a nice tip! I live in Sweden, and our cakes are almost always filled with mousse or ganache. I usually pipe i on the layers, since I find it easier to get it smooth that way. But first I pipe an outline of Swiss Meringue Butter Cream to keep the filling in and support the next layer.

  21. Sugar blaster: I buy the mousses from a professional bakery supply store. It is a stabillizer that is mixed with fruitjuice and folded in the whipped cream. There are many homemade mousse recipes on many of the recipe sites.

  22. Can you please share some mousse fillings? I live in the middle east and have a very varied customer base.
    I did have a Singaporean customer who told me about this anti butter pro whipped cream/ mousse thing. I would love to try some out especially since it has your seal of approval. thanks

  23. Nikki: Here we always store our mousse filled cakes in the refrigerator until it is eaten. It does sweat a little when taken out but it is not much and often it dries up very quickly.

  24. Dear Louise, may I please be guided on how I can actually fondant-cover a mousse layered cake? It’s quite hot where I live, though chilling in an aircon room is always an option. what do you suggest?

  25. great advice 🙂
    Here in Poland we use mousse fillings and buttercream as well, i often mix whipped cream with a jelly, It’s really yummy:)

  26. Hi Louise!
    You make wonderful things with sugarpaste! I love that you show us how to do things, is really helpful.
    Here in Brasil we use mousse as filling, but also different creams made with eggs, or condensed milk. We almost never use buttercream, but we like to mix all sorts of fillings in the same cake, like egg yolk cream with coconut cream, with nuts fillings, etc. Is really nice!
    Thanks for the teaching! 🙂

  27. thank you so much for the tutorials… im only 12 years old, here in Philippines.
    that’s why, i want to learn how to make my own cake, because when i grow up, i want to have my own restaurant that’s full of sweet and yummy cakes. thank you very much!!!

  28. Hey I just would like to know where do you buy you’re cake tins? and anything cake miscellaneous? It be such a big help thanks.

  29. I always did it the hard way and take it out of the tin and make the kitchen extremely messy. This is a great tutorial. Hopefully I won’t get moaned at about destroying the kitchen when I use this technique.

  30. I truly love the idea about how to fill a cake without squeezing all of the filling out of the sides. Using a pan and saran wrap is an ingenius idea and I plan on using that the next time that I have a cake order.

  31. To All…it is very important to know that health laws differ in each country, state, etc. Some states recommend no raw eggs in icing, fillings etc. Perishable foods have a 4 hour outside of the refrigerator, time. In U.S. All dairy products must be refrigerated. NO EXCEPTION!
    A cake tip…if your cake rises over the edge of the cake pan, take advantage of the pan, by leveling it off while it is still in the pan. A perfect level cake. Most cakes are not recommend to be baked in cake pans over 3-inches tall unless you have a cake core placed in the middle, as it will take to long to bake, resulting in drying out the cake. Not everyone uses simple syrup on cakes. A lot depends on the type of cake you are making. For all. Lower the temperature of your oven 25 degrees and your cake will come out flatter. If it mounds a LITTLE, place a cooling rack on top and this will flatten it out and you do not have to cut off and waste any cakes. Please do use a dam of icing around the edges of sliced cake, same recipe and color that you are using to frost cake. This will help support the upper cake and help keep the filling from oozing out. In 27 years, I’ve never had a problem with my fillings running out of the cakes. Also mousse fillings are great, but must be refrigerated. Cake needs to be brought out of fridge just before serving to bring to room temperataure but don’t leave them out if the room or weather is warm.
    Hope these suggestions will help someone. It is wonderful to see everyone so excited about cakes…

  32. Well it looks like mousse fillings is beeing used in many places that was fun to know. For those of you who have asked me about how I make my fillings I use a stabilizer powder for whipped cream that contains gelantin (I am not friends with gelantin sheets). I then mix it with extra cocoa powder, chopped chcolate, fresh fruit or home made fruit puree. I get from a shop that sells to bakers ect. But I have seen similar powder from Squires Kitchen.

    Though You can use most ordinary mousses if you use this technique by assembling in the cake tin. Only you may want to add an extra sheet of gelantin to make it a bit more firm and stable.

    Also thank you to those of you who have wrote your way of doing it, it is alway fun when friends can help each other 🙂 I dont have any recipes so please use Google and search for “mousses” “fruit mousses” “Chocolate mousse”

    I also use this technique for whipped ganache.

    ButterYum: yes if I use filling this way then they are 3″ tall. I know that Invicta do make 4″ tall cake tins but only in round I think.

    Tamara: my cakes are after baking around 3″ tall. If you look here you can see what I use to level my cakes

    niki: I know that Invicta has a few 4″ cake tins but I think that most just bake 2×2″ cakes and level those in two. Remember that it takes longer to bake a deep cake like 5″ I dont need more than 3″

    Suzie: Please read the first part of this comment.

    Annika: Yes I use a semi-pre product simply because I find it soo easy. I know Tårtdecor has a similar product and Squires aswell. Only I like to load it extra 🙂

    Say: well I dont have that problem when I do it this way because when you kinda “press” the cake with something heavy the exces filling is running out and its then easy to remove. But another important note is to use a proper tool to level your cakes with. Pls see what I wrote to Tamera.

    Jill: well if using cream fillings I would keep them in the fridge so the cream dont get sour. Of course you will then have a problem with condensation when you take the cake out but I like to keep my cakes in a cardboard box it takes some of the cold from the fridge.

    Roseanna: I have adjusted my recipes to that they work for the 3″ tins but it depends on how thick I want the cake layers to be.

    Didi: well I use a stabillizer with gelantin powder that I mix with whipped cream. But I think that the “watery” part also depend on how much gelantin you use (of course not so much that it gets like jello) and how much fruit you have init fruit tend to make the mousse a bit watery.

    Susan: I dont pipe a dam. I just use bc or IMBC to crumbcoat the cakes. I have not have any problems with making 3 tiers as long as I stack the cakes well.

    Paola: When I make my mousse cakes I fill the cakes the day before, let it set well in the fridge before I cover it in bc or my favourite IMBC. Then I cover it with fondant and put it back in to the fridge. I may add some of the simple decoration at this stage but more fine decorations like big flowers and figurines are just added before the cake is going to be used.

    I have no experience on the pudding/whip mix but if it cointains freah cream I would keep it “cold” its another thing with chocolate ganache because you boil it and use lots of chocolate but of course this is also best stored in the fridge when not used. but it can stay out longer than whip cream cakes.

    The sugar fairy: well Im not sure that any cake would hold well if if was very hot. If the cake is kept over night filled, closed with bc/ganache and covered it holds the”cold” ok but not for hours of course.

    Memoria: Of course that an option.

  33. holy!! great tip louise! getting those cakes perfectly frosted requires real skill!! here in vancouver, bc, cakes are filled with mousse, or ganache, or buttercream, or whipped cream— any assortment of these, depending on what kind of bakery it is– we have such a multicultural population that it depends on if it’s an asian bakery, french bakery, italian bakery, etc… ! 🙂

  34. Forgive me if someone has mentioned this already, but I think you could avoid “over-spillage” of the mousse by filling the mouse near the edge of the cake (1/2 inch maybe?) instead of filling it all the way. That way it won’t overspread as much. I do love how you use the deep cake tins to fill the cakes! I will definitely do that in the future. Thanks for the pics and detailed information!

  35. Thanx for sharing these tips Louise. I will now take care when i purchase new tins. I never got this idea earlier.
    In India the cakes usually come with buttercream. I am very calorie conscious but i have little option but to use buttercream since even whipped cream is not available here. Please could you share some good mousse receipes. Thanx in advance

  36. Louise,
    I love mousse fillings! They are pretty common in Bulgaria, but here in US not very much. Which is a pity, since they are a lot better than the sweet icing they are using.
    I do exactly the same thing as you do, but usually I use a spring form. I do the same with puddings, I use them instead of cream sometimes.
    Thanks for sharing!

  37. I used to make a liquor mousse cake here in NZ by basically whipping up some cream, dissolving about 1tsp of gelatin in approx 1Tsp hot water then cooling it a little and folding into the cream with a “good” dollop of your favorite liquor, Baileys and Kahlua work very well. I did this often with chocolate cake and then covering with ganache. This does need to be kept refridgerated and I often drizzled more liquor over the cake to help stop it drying out. Approx 2 days max life span.

  38. Thanks for this! I will be trying that next time, plus I haven’t ever used (or seen) mousse as a filling for a cake (I’m in Austalia) so I am keen to try that one too.

  39. HI! I love the idea of mouse fillings.
    How long do you keep a cake with mouse filling without refrigeration?
    Can You cover the cake in fondant, and deliver the next day?
    How about the wiped cream+pudding mix, does this recipe needs to be refrigerated at all times?

  40. Hi Louise,

    In S’pore mousse fillings are commonly used for mango, strawberry cake etc. I ever made a mango mousse cake using a smaller trimmed sponge cake then tightly wrap the cake mold with cling film and supported it with a cake board. Lay the 1st layer of the trimmed sponge cake at the bottom then pour 1/2 of the mousse in until it cover with the sponge cake then let it set. Doing so for the 2nd layer sponge cake and let the mousse filled the whole cake. In this case you’ll have a nice smooth mousse finishing need not to cover with fondant or better cream.

    I may try out yr method because it seem less messy and the edges is smoother, easier to remove from the cake tin.


  41. Hi,

    This is great i am going to try my first wedding cake this weekend and i wanted to add some nice fillings… In south africa we use anything from buttercream to mousse to jam/preserves as a filling! I am definetly going to try this technique this weekend looks a lot less messy!! Just one question: can you use mousse in a cake covered in fondant – do you need to pipe a dam for that. How do you go about that when making 3 tier cakes?

  42. OO! your example cake looks soo yummy! i do have a question – do you stabilize your mousse with gelatin? What technique do you use/recommend to keep it from watering?

  43. Hi Louise, I have really been wanting to try a filled cake but have been a little worried whether I could do it or not. Filled cakes are not so common in the smaller cities and towns of Australia. I think they should be, it makes me so hungry just thinking about it and is so exciting to try something different. Should the cake be put back into the fridge after being decorated?

  44. Here in Puerto Rico we normally use 3″ deep pans for every cake and not use any filling at all. Just moist the cakes with a flavored simple syrup and brandy or other liquor.
    I’ll try this someday. Thanks!

  45. Terrific idea—-perhaps a deep springform pan could be used in a similar way and have an easy spring release.

    I use a mousse type filling like Carolyn but sometimes fold in Cool Whip instead of whipping cream—-a bit less expensive. My favorite is White Chocolate too and also use that to fill my cream puffs. This week will be trying the “oreo” instant pudding mix with the Cool Whip as a filling for my son-in-law’s birthday cake. Alternating white and chocolate layers for a 4 layer cake.

  46. very nice and clean. can you share with us how you get to level your cake perfectly. i always end up with a bulge in the middle when i put fillings in the middle of my cake. anf would really appreciate it if you can post the recipe of your mousse.
    Thanks a lot!

  47. really interesting. thanks for sharing. I usually use these tins then line the sides with acetate strips then when the cake is firm enough I just remove the tin and peel the strips 🙂

  48. Thank you, Louise. What a terrific idea! I haven’t seen that before and am looking forward to trying it. I have been using buttercream only because I had the buldging problem in the past. Now I will try other fillings again using your technique.

    Aloha, from Hawaii.

  49. Thanks so much Louise! In Pennsylvania (US) Raspberry, Lemon, and Chocolate Mousse fillings are very popular. I make Swiss Meringue BC, so sometimes I just mix jam, curd, or melted chocolate with that. Otherwise, I’ll make a real whipping cream mousse. It depends on how impressive I’d like to be to my customer, and how much money they are paying! 🙂 -Kim

  50. Louise, I loved seeing those photos! I also have 3″ high tins… and I love them when baking!!! I have the heart one the same as yours.. but my other tin sets are all FAT DADDIO 3″ hight tins. I can show you when you visit!!! LOL 😉

  51. thank you so much!!!!
    in turkiye we didin’t use buttercream..our fillings are different like pastry cream,gnache,pudding with cream…like taht but never with buttercream.. :))
    and also we moister lot..:)) with milk +sugar,nescafe ,sugar+water …but more than yours…

    agian lots of thank….
    love from turkiye…

  52. Here in Argentina, south america, its very common tu use mousse in cakes, we have a sweet jam called Dulce de Leche, made of sugar, milk and vanilla that is really delicious, and we use it to fill cakes, mostly chocolate cakes, but mousse its also a good option. we dont use butter cream at all!!!!
    best regards, I love your newsletters

  53. Dear Louise, your tutorials are so nice! Do you make the mousse yourself or do you use some kind of pre-fabric?
    In Sweden it´s as common as in Denmark with mousse in cakes.

  54. Thanks so much! I am so grateful to have found your website. I’ll be “testing the waters” with the royal icing flooding this next weekend when I make cookie bouquets for Mother’s Day.

    I love using mousse as fillings in my cakes! Sometime ago I had added whipping cream to pudding mix because I was out of milk and mixed in my stand mixer and delightfully came up with a quick mousse-like filling that I’ve used in my cakes since. And it takes so much time out of things… but I’ve always struggled with falling cakes because of it. This should help!

    Thanks again!

  55. Thanks so much for sharing this technique Louise. I can’t wait to try it on my next cake. I’ve never actually made mousse before, so thanks Carolyn for sharing your recipe. Louise, could you share your recipe?

  56. Thank you. I will try that technique because I have had the problems with evenness that you have mentioned. As always, you are always so practical and helpful. I think that mousse fillings are pretty common in the US but are definitely considered fancier than buttercream. Tracy

  57. Hi,

    Were you got the cake tins??
    I loved…..they look very good product!!
    I liked very much the way that you fill the cake…

  58. Great advise Louise, thanks!
    In Argentina, my country, we usually fill cakes with “dulce de leche” which is a kind of caramel made by boiling down milk and sugar… it’s delicious!

  59. I would love to know if there are 4 – 5″ high tins also. I have an awful time creating a nice level cake. I think this might help. If anyone has any foolproof tips, do tell.

  60. Louise ~ What a fantastic idea. I’m going to have to experiment with that one! I’m in Oregon, USA and I do mostly fruit fillings (the type that comes in a ‘sleeve’ or ‘pouch’). I do somethimes buy a custard type filling from a local bakery because I’ve never found a recipe that I love the taste of and can easily recreate in large quantities.

    Carolyn ~ Thank you, thank you for the pudding recipe. I got an order last week for a wedding cake with coconut cream filling in one layer and was wondering how I was going to manage that. Needless to say I’ll be trying your recipe today! Thank you!!

  61. What a terrific idea!
    I use mousse in some of my cakes. If not mousse, I will use pudding.
    It amazes me when someone wants to waste money on a cake that has the buttercream frosting in the middle. I just can’t wrap my teeth around that.
    Love the post.

  62. Thanks for the great technique Louise,

    2 questions….
    1. How tall is your cake before the filling/torting begins?
    2. Could you do a quick post sometime on how you level your cakes?
    Thanks in Advance

  63. What a wonderful way to get everything even and straight!!!! Thank you for sharing.

    I normally use buttercream as a filling.

  64. I live in the middle of the U.S. – Missouri. I use some fillings and mostly the mousse or the sleeved ones like raspberry or strawberry. For the mousse ones, here is a simple recipe that is wonderful and easy and stays firm. Take 1 small package of instant pudding (I like white chocolate) and add that to 1 pint of whipping cream and beat away. Don’t beat so long that it turns to butter, just until it is quite firm.

  65. I think mousse fillings here are common. However, many use buttercream as a covering rather than fondant. So, many use a buttercream dam around the edge to prevent the mousse form showing through the buttercream. BC doesnt keep stuff in place as well as fondant. Lovely tins!

  66. Thats a great tip Louise as always, here in New Zealand mousse fillings are not that common which is probably why I like to do them (I like to be a little different) The issue over here is getting the mousse stable enough to last without breaking down (if that makes sense) I’d love to know how you make yours?


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