I've searched and searched....ugh.
Just a quick question. All my cakes are crumb coated, baked yesterday filled this morning, crumbed this afternoon. I've got some strawberry bc coming out of one of them. Just a smidge. I've never had this happen. I'm scared to scrape...in that maybe a river will come out! What should I do? Should I scrape and smooth? Should I squish the cake more then scrape and smooth?
DON'T SQUISH! lol...you've got to let your cake settle after putting your filling in. What kind of strawberry filling? I would make a stiff bc and try to patch it up real quick...your dam might not have been stiff enough
I'm thinking it would be better to take the risk now than later when your final coat is on. I'd scrape off the crumb coat and see if you can repair it. If a little bit of strawberry gets in your final coat that could be disasterous AND you don't want it to hold out on the leaking until later...better to take care of him now. Since it is bc, you could even just take the whole thing apart and start the filling and icing process over. I've had to do it before...it stinks, but again...better than the alternative!
yes, ITA...take it out and do it again. If it starts leaking, it won't stop...don't ask how I know. I always make my buttercream dams double thick (wide) when I have soft fillings now...It helps keep everything inside.
good luck...I know it sucks!
fondant is going on top. and it's not leaking, it's just a little bubble. it's holding in place for past few hours. the strawberry bc was medium consistency. are we still in agreement to take apart?
ohhh...it was strawberry bc! hmmm....I don't know what kind of strawberries you used to mix. I would still say that making some stiff frosting and covering up the bulge would do it...but you may need to just scrap out the bulge first then re-crumb coat that part
i schmeared it with stiff buttercream. hope it holds
oh, i thought there was strawberry filling leaking out. If I use a buttercream that has fruit in it, I still only use it as a filling and use a plain buttercream dam, so no fruit is leaking out. Hopefully the fondant will hold it all together...just be careful of air bubbles.