Ok, so Im making a WASC with bavarian cream filling and a cream cheese icing.
I was wondering how everyone does their dam? Do you use RI? I know most have used BC, but I'm using cream cheese which doesn't harden as much as BC. Any suggestions?
I know not to make the layer too heavy, I just want to ensure my cakes don't slide or squish... but I want there to be enough filling too.
Hello! I use Sugar Shack's suggestion of stiffening my bc with lots of powdered sugar, i guess in this case your Cream cheese..
Take enough of your icing to make a dam, then make it stiff enough to form with your hand by adding powdered sugar. put it in a piping bag with just the coupler and pipe a very stiff dam.
I use WASC for almost all my cakes, and lots of different filings, even slippery ones, i never have gone wrong with the stiff dam.( except for when i did the tapered cake! all my other cakes have come out good) fill your cake. put the other cake on top, then wait at least 3 hours for your cake to settle. HTH
Thank you thank you thank you sooooo much! Makes perfect sense and I'm going to try it!
I make some of the icing really stiff and then don't even bother using it in a bag, I roll it with my hands into a rope for the dam - works just fine, and I am not killing my hands trying to push it out of the bag!
LOL! i never thought of just rolling it with my hand! it WOULD help with pressure piping, cause it does take some real hand muscle to pipe it out : ) the only thing is that I am not good at consistency, keeping the rope all one size by rolling by hand, but i guess it would just take practice : )
I just eye ball it to get it close to the same size - works just fine!
I more than appreciate the help. Today's the day... gonna give it a whirl!
Good luck! Let us know how it all works out for you!
Ok, I just finished filling and everything, so I'm reporting back!
Here are a couple of replies I thought of using:
That worked DAM good!
DAM that was awesome!
That was some DAM suggestion!
Lol - I'm sure there are many more you all can come up with, but the long and short of it... it really did work great!
I did thicken the icing, I used a disposable piping bag and just cut the tip off to pipe (My big 'ol man mitts aren't good about rolling a bead either). I piped in a border, put in my filling, added top cake and gave it a firm press.
I did something a little extra, I went back around the middle of the 2 cakes with another bead of stiff icing and then pressed it in nice and solid and flat. So that should give me a second gluing effect I hope (like calking a crack. Also it helped fill out the dip I always get in the middle of the 2 cakes!
You all are too awesome! Thank you again!
That made me laugh outloud!!
I always "spackle" those cracks too, if I have them. Never have had a buldging cake since I have used this metod.
Dam we're good!
Oh oH OH oh OH!!! Here it is!!! My DAM cake!!!
Thank you so much... the cake traveled an hour + in another persons vehicle to it's destination and arrived in perfect condition!
No buldges, no slides, no nothing!! It was perfect!
I appreciate the help sooooo much!
Here's a picture for you all:
you are awesome!!! I am going to do an asian inspired cake in a couple of months with this theme! colors a little different but same concept, i am happy you got it there in perfect condition.
BTW, i see you are in Bpatch, so am i
Bako town! LoL... I always say "you can throw a rock in Bakersfield and you'll end up hitting someone you know". The same goes for anytime you're out of town... anywhere... no matter how far.... you throw a rock and you'll hit someone from Bakersfield. And now it seems it just might start applying to the internet! haha!
I really had a blast doing this cake. It's been such a long time since my last cake cause the last cake ended a mess. So I needed this.
Thank you for the support! Good luck on your cakes!