How do I go about from keeping this happening?? The past couple times my cakes have "slid", thus creating more havoc than what I have time for. I've tried everything I've known to try....making the dam thick enuf...thicker icing (bc icing)....it's a pain!
What kind of mousse do you use?? I'm wondering if there's a way to make the mousse a little thicker??
Thanks in advance!!!
How much fillling are you putting in? Fillings should not be more thatn 1/4" thick.
Not putting that much in. I can do raspberry fillings, have done others, never a problem. Choc mousse is a pain in the rump......
Am going to try to add some unflavored gelatin and see that that stiffens it up some....
To keep your cake from slipping - make a stiff dam for the outside edge, then take that stiff icing you used for the dam and make an X in the center of the cake with it, then till the areas between the X with the looser filling. The X along with the dam, will hold the cake together.
With mousse, another good thing to do is to apply the mousse, then refrigerate, then add the top layer, then refrigerate, then crumb-coat, then refrigerate, then ice and decorate. Each time, leave in fridge for 30-60 minutes.