I was wondering what you all use to 'dam' your cakes. I like using a buttercream that is similar to Italian Meringue Buttercream, but find its not stiff enough to dam. Is there any way to stiffen it up to make my dam before I fill the cake?

i like using swiss meringue buttercream....which is similar to italian and it always works just fine. it you really want your buttercream stiff, make an american buttercream which is also really good for piping. its basically powdered sugar, shortening, egg whites or milk, and vanilla. keep in mind...whatever you use to "dam" your cake should match what you frost it with.

I use IMBC and dam with it all the time. You make your dam, then throw the cake in the fridge for a few minutes. The icing gets rock hard and then it's good to fill.