How do i get it to stop.
i don't put fondant on until day of but it even slides in the refrigerator!
I use cream and jam fillings.
thanks in advance
How much filling are you putting in between the layers? Too much filling causes sliding. Also, make sure your layers are even, don't try to even them out with the filling.
That would be my first question too.. how much filling are we talking here?
definitely sounds like too much filling
I would also say too much filling - happened to me once before. So to get around this....
When I make cakes for frosting lovers (husband and little sister) I do put in a bit more but stick a couple of thin skewers into the cake to hold it together while it sets in the fridge.
Use a dam if the filling isn't very thick and don't use more than 1/2 inch - that is a pretty decent sized layer of filling I use less myself.
Hi and Welcome to CC, mavbakes.
Decoding CC acronyms:
Agree w/other posters - too much filling.
Everything you ever wanted to know to make your 1st tiered/stacked/layer cake:
There's a wealth of info in the above thread, including a chart and info from indydebi on amount of sleeved pastry fillings to use by cake layer sizes. (Should at least give you a starting point for how much to use.)
Welcome to CC mavbakes! You will love this place to pieces and I hope you find everyone to be kind, willing to help, and wonderful bakers! Can't wait to see your pictures!
Sounds like too much filling. Even 1/2" is a LOT of filling and I wouldn't use that much. I use about 1/4".
I'm with Debi.. 1/2 of filling is a lot unless it's REALLY firm, and then who wants rock hard filling? I torte my cake layers and my filling layers are about 1/8-3/16 of an inch (there's 3 layers of filling though so it is more than enough). You have to be sparing with the slippery fillings (like creams and jams/fruit purees).
i guess the filling is not cold enough because i use less than 1/2 and it slides all over the place.
but thank you so much =)
I'm a newbie here also & tried to look at the second thread that JanH posted nothing was there. Is there something else I should do to be able to view that thread?
I've been thinking about this post.
I wonder if your layers were not level to begin with? That certainly would cause the problem you are having.
Make sure layers are level and use a thick dam around the outside edge (I use buttercream with extra PS) then fill in with filling. DO NOTgo above the dam! Stack, crumb coat and let settle for a few hours before final frosting is applied.
Diffinition of thick dam I used to think it was thicker Icing than what I iced with when I go sugarshacks DVD I learned it was not thick enough . It appears her consistancey is closer to dough than the thinner icing I am use to .
You can put in 3-4 straws cut to just below the height of the cake. (these are not for support) This will help keep your tiers from sliding on top of each other.
WELCOME TO CC!!!!
Just luv the dancing mice...thank you Frankyola!