I've tried twice now to fill a cake with strawberry curd, both times the curd leaked out and layers shifted and the cake was a disaster -- what is the trick?
I'm using a buttercream dam, but the filling pushes the dam right out when I try to frost the top of the cake. The first time even I knew I had too much filling in the layers, but the second time I thought the amount seemed reasonable. How thick should the filling be? Should it be very thin, like you would butter toast? At this point, that's the only way I can figure, but I'm sure I've eaten cakes before with a thicker fruit filling than that.
good question. I have the same problem...wish I could help, I know someone can! I would also love to have your recipe for strawberry curd. I have made lemon, never strawberry. Sounds delicious
Are you sure your dam is thick enough? And firm enough?
I add icing sugar to my BC to make it super stiff and roll logs with my hands to make the dam. The higher the dam, the more filling you can put. Also, if you move your dam in a bit from the edge of your cake (i.e. 1/8 to 1/4"), you allow for it being a little pushed out when you ice your cake.
Yes, the dam should be 1/4 inch in. Make sure the consistency of your fruit filling isn't too thin.
Thanks y'all. I ended up doing the cake with a very thin layer and it held (thankfully!).
I do also think my dam icing was softer than it should be and could have been thicker/wide. I did a wider dam for the cake I was able to finish.
How thick do you do your fruit fillings? I was probably only able to get a 1/8" high (wasn't willing to risk any higher on that attempt since it was already a redo and past midnight!!).
Canned fruit pie filling is a good example of consistency. I have also folded some buttercream into the filling to thicken it.
so long as the filling is thick enough, you can have 1/4-1/2" no problem. Make sure your dam is solid though! and don't forget to dam a tiny bit in from the cake, not on the very edge. That way, no bulge!