Is Smbc Suitable For A Filling "dam" Between Layer

Decorating By naemsmommy Updated 4 Dec 2009 , 7:46pm by naemsmommy

naemsmommy Posted 4 Dec 2009 , 7:06pm
post #1 of 3

I am making a two-layer stacked cake with a 14" and 10" layer. Each layer is torted so I can fill them. Will SMBC work as a "dam" around the edges of the layer to keep the filling in, or would it be too soft once it reaches room temperature?


2 replies
-K8memphis Posted 4 Dec 2009 , 7:13pm
post #2 of 3

I do it all the time--I keep my cakes chilled then time it so they are room temp at serving time.

naemsmommy Posted 4 Dec 2009 , 7:46pm
post #3 of 3

Great, thanks!

Quote by @%username% on %date%