Do I Need A Damn For Choc Mousse Filling?

Decorating By cakesrock Updated 27 Sep 2010 , 3:05am by sweettreat101

cakesrock Posted 27 Sep 2010 , 12:12am
post #1 of 5

I haven't used a lot of fillings, but when I do, I always use a BC damn. But this time I am crumb coating with ganache so have no BC. Do I really need a damn for the Costco choc mousse filling? Costco doesn't seem to use one.....
TIA icon_smile.gif

4 replies
jmr531 Posted 27 Sep 2010 , 12:23am
post #2 of 5

I've never used Costco fillings, but if you feel that it may require a dam, you can use the ganache to create the dam. It doesn't have to be buttercream.

cakesrock Posted 27 Sep 2010 , 12:58am
post #3 of 5

Thanks! Just realized that I used the wrong "dam"...

tesso Posted 27 Sep 2010 , 2:57am
post #4 of 5

well darling let me tell ya this.. anytime I am torting and filling a cake I use alot of damn's and a BC dam too. You feel free to use both too. icon_lol.gif (that made me smile, thanks)

typically, when filling use a dam about 1/4' from the edge, put some weight on top or let it settle overnight. then remove excess from the sides wherever it has oozed out.

But since you are using ganache I would suggest maybe ending the filling about 1' from the edge of the cake, and let it settle over night. That should give it plenty of room to expand out without causing too much overflow onto your cake.

sweettreat101 Posted 27 Sep 2010 , 3:05am
post #5 of 5

Thanks Tesso I needed a laugh today.

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