Why I Don’t Recommend Soft Fillings in Tall Cakes (And What I Use Instead)
- ECBY
- Jun 6, 2025
- 5 min read
If your tall cake has ever bulged, slid, leaned, or made you hold your breath during delivery, you’re not imagining things.
And no, it’s not because you “aren’t ready” for tall cakes.
More often than not, the problem is what’s happening between the layers.
Soft fillings like lemon curd, mousse, whipped cream, or even buttercream might taste incredible, but in tall cakes, they can quietly undo all your hard work long before the cake leaves your kitchen.
As cake artists, we put so much effort into the outside of our cakes - but the inside layers play a huge role in whether that cake makes it to the venue in one piece. If your fillings are too soft, they can compromise everything.
This is something I learned after years of building, stacking, and delivering tall cakes professionally - once I stopped compromising structure, everything became calmer and more predictable.
If tall cake stability is something you want to feel more confident about overall, I’ve put together a free Tall Cake Stability Cheat Sheet that explains what actually keeps tall cakes upright from the very beginning. You can grab it here and keep reading alongside this post: 👉 Tall Cake Stability Cheat Sheet
Now let’s talk about why soft fillings cause so many issues - and what actually works instead.
Why Fillings Matter More Than People Realise
When we think about tall cakes, most of our attention goes to the outside.
Smooth buttercream Sharp edges Clean piping Pretty florals
But tall cakes don’t succeed because of the outside. They succeed because of the structure inside.
Every layer adds weight. Every tier adds pressure. And whatever sits between those layers has to carry that load without shifting, sinking, or softening over time.
That’s where soft fillings start to cause problems.
Why Soft Fillings Don’t Work in Tall Cakes
Soft fillings aren’t bad. They’re just not structural.
In tall, stacked, or double barrel cakes, soft fillings struggle because:
They don’t set firm, so they move under pressure
The weight of upper layers pushes outward, causing bulging
Warm weather makes them softer and less predictable
They can absorb into the cake, creating soggy layers
Even perfectly placed dowels can sink unevenly if the filling underneath is too soft
This is why cakes often look fine at first… then slowly start to lean or bulge hours later.
Nothing suddenly went wrong. The filling just couldn’t support the weight.
What Happens When You Use Soft Fillings Anyway
Sometimes people get away with it. Especially if the cake stays cold.
But when things go wrong, they usually look like this:
Cake layers sliding during transport
Bulging sides after stacking
Dowels sinking or tilting
Cakes leaning overnight
Stress levels through the roof
I learned this the hard way early in my business.
I once agreed to use buttercream as a filling in a tall cake because I didn’t want to disappoint the client. I knew it wasn’t ideal, but I said yes anyway.
The layers shifted. The cake had to be redone. I lost time, money, and a lot of peace of mind.
That was the moment I stopped compromising structure.
What I Use Instead (And Teach All My Students)
For tall cakes, my answer is simple.
Ganache. Always ganache.
Ganache works because it sets firm, distributes weight evenly, and stays predictable as the cake settles.
If you want a deeper understanding of how ganache behaves, how ratios affect firmness, and how to use it confidently for structure (not just finishing), I teach this in detail inside my Ultimate Ganache Guide Bundle 👉.
Here’s why ganache works so well in tall cakes:
It sets firm and holds weight
It distributes pressure evenly between layers
It stays stable in warmer conditions
It gives you clean, predictable structure
It still tastes amazing
I use ganache even when I love buttercream.
In fact, I don’t even use my own buttercream recipe as a filling in tall cakes. It’s perfect for decorating and piping, but it’s too soft to be structural.
If you ever feel unsure, this is the rule I follow:
Decorate with buttercream. Build with ganache.
What About Ganache Dams With Soft Fillings?
You can technically use a ganache dam to hold a soft filling.
But for tall cakes, I don’t recommend it.
Here’s why:
One weak point can still shift under weight
Temperature changes increase risk
Transport adds movement you can’t control
Tall cakes don’t need “technically possible”. They need forgiving and reliable.
If you’re stacking height, ganache all the way through is the safest option.
The One Step That Makes Everything More Reliable
No matter what filling you use, this matters:
Always chill your cake before stacking.
Cold cakes are firmer. Firm fillings behave better. Structure holds longer.
Chilling doesn’t replace good structure, but it supports it.
What I Tell Clients Who Request Soft Fillings
When a client asks for mousse, curd, or whipped cream in a tall cake, I explain it simply.
I tell them that for tall cakes, stability matters more than anything, especially for delivery. I recommend ganache as a delicious alternative that ensures their cake arrives safely and looks beautiful at their event.
Clients don’t argue when they understand why.
And honestly? Most are relieved to know you’re protecting their cake, not cutting corners.
There’s absolutely a time and place for soft fillings.
Single tier cakes Desserts served at home Cakes that don’t need transport
Tall cakes just aren’t it.
Final Thoughts
Tall cakes don’t fail because they’re tall.
They fail because something inside couldn’t support the weight.
When you choose structure first, everything else becomes easier.
Less stress More confidence Better results
And most importantly, cakes that arrive safely from kitchen to venue.
If you want a clear starting point, the Tall Cake Stability Cheat Sheet👉 is the easiest way to see how all of this fits together before you even start stacking.
Tall cakes don’t have to be scary. But they do have to be stable.
So skip the soft fillings. Stick with structure. And keep your reputation (and your cakes!) intact from kitchen to venue.
🎥 Don’t forget to check out the full episode of Coffee & Cake Chat over on YouTube 🎥 - hit subscribe while you’re there so you never miss a tip.
Until next time,
Happy caking, and keep those tall cakes standing strong!
– Yvette 💫
Frequently Asked Questions About Fillings in Tall Cakes
Can I use buttercream as a filling in tall cakes?
Buttercream is usually too soft to support tall cakes. It works well for decorating, but for structure, ganache is far more reliable.
Is ganache better than buttercream for tall cakes?
Yes. Ganache sets firmer, holds weight better, and behaves more predictably under pressure.
Can I use mousse or curd in tall cakes?
Soft fillings like mousse or curd are not recommended for tall cakes, especially if the cake needs to be transported.
Do chilled cakes make soft fillings safer?
Chilling helps, but it doesn’t fix structural issues. Once the cake warms up, soft fillings can still shift.
What filling is best for double barrel cakes?
Ganache is the most reliable filling for double barrel cakes because it supports the weight of multiple layers.
Can I mix fillings in a tall cake?
For tall cakes, consistency matters. Mixing soft and firm fillings increases the risk of uneven pressure and shifting.
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