Learn more about cake pans from Fillables. The pans let bakers create pockets of hidden fillings throughout the cake.
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I had the chance to test out a two-layer round cake pan from Fillables, which enables bakers to create cakes with surprise pockets of fillings hidden in the cake!
My kit came with two, nonstick cake pans: a standard round pan for the top layer and a bottom-layer pan with twelve bumps evenly spaced in a ring.
The manual that comes with the pans has a few basic cake and frosting recipes, and suggestions for fillings that include candies, fruit, marshmallows… even cereal!
The first cake I decided to try with these pans was my husband’s favorite: Boston Cream Pie (which is really a cake.) I used recipes from the King Arthur Flour Baker’s Companion for a light Butter Cake and Pastry Cream filling.
Though the manual does not call for it, I used a light coating of cooking spray on the inside of both pans to ensure easy release of the baked cake – especially the bottom layer. Both layers baked up beautifully and came out without a problem, and I was really relieved that the bottom layer had all the pockets intact.
Once completely cooled I filled all the pockets with the pastry cream.
I also spread pastry cream in a layer over the filled pockets to make the traditional middle of a Boston Cream Pie that peeks out beneath the top layer of cake.
A smooth, chocolate ganache poured over the top completed this simple but oh so delicious cake! (I mean pie… but it’s cake.)
Each slice of the Boston Cream Pie had its own center of sweet cream, which in my opinion you can’t have too much of. It was a pleasant twist on a classic cake.
My second cake with the Fillables pans was for work. I used another King Arthur Flour recipe, this time a rich and dark Devil’s Food cake. This recipe called for greasing and then dusting the pan with cocoa powder, and as before both layers baked up perfectly. More importantly there were no issues with getting the cakes out to cool.
For this chocolate cake I made a simple, stove-top raspberry sauce by simmering raspberries with sugar until it was thick. Once this sauce cooled I spooned it into the pockets. I then spread a thick layer of buttercream frosting over the pockets, topping it with the second cake layer. Dusted with confectioner’s sugar and finished with a swirl of caramel sauce, it was a eye-catching and decadent dessert. And it was quickly devoured!
These two recipes in my opinion really put the pans to the test: with no coating of frosting on the sides to hide tears or divots, it was crucial that the cakes be able to cleanly release from the pans. And they did!
With the raspberry sauce filling I was a little concerned that it might soak through the bottom of the pockets, but thankfully it stayed put. This is dependent on the type of cake and wet filling you might choose of course, but having the pockets smooth and perfectly formed helps keep the fillings where you want them.
Since the pockets are filled after baking, you can really get creative with cake/frosting/filling combinations.
I even used it to create a King Cake for Mardi Gras. Those pockets made a perfect hiding spot for the baby!
Disclaimer: I was provided with a free product in return for my honest review. All thoughts and opinions expressed here are my own and were not influenced by the companies.