How To Use Fillings/dams Correctly To Get Enough Filling?
Decorating By CupcakeQT82 Updated 29 Jul 2011 , 3:09pm by Navyempress
So often times when I do the BC dam and then the filling in the center, it seems when I actually serve my cake the layer of filling just doesn't seem to be thick enough. When I try to add more, to make a thicker filling in between layers, the layer on top slides around too much. What am I doing wrong?
First, what type of filling are you using when it slides? Some fillings are more slippery than others.
Secondly, how thick of a dam are you using? You can use the dam as your guide to getting the filling even. And if you want more filling, you can use a bigger (taller) dam and make the filling higher.
I would be careful not to make your filling layers more than half the height of your cake layers. Your cake is your structure and you want it to be sound.
First, what type of filling are you using when it slides? Some fillings are more slippery than others.
Secondly, how thick of a dam are you using? You can use the dam as your guide to getting the filling even. And if you want more filling, you can use a bigger (taller) dam and make the filling higher.
I would be careful not to make your filling layers more than half the height of your cake layers. Your cake is your structure and you want it to be sound.
I think I must need a thicker dam. you don't mean taller, right? Just thicker? This is especially true with custard and Bavarian cream that I get too thin of a layer.
First, what type of filling are you using when it slides? Some fillings are more slippery than others.
Secondly, how thick of a dam are you using? You can use the dam as your guide to getting the filling even. And if you want more filling, you can use a bigger (taller) dam and make the filling higher.
I would be careful not to make your filling layers more than half the height of your cake layers. Your cake is your structure and you want it to be sound.
I think I must need a thicker dam. you don't mean taller, right? Just thicker? This is especially true with custard and Bavarian cream that I get too thin of a layer.
If you cut the opening of your piping bag bigger, you will get a thicker and taller dam. You want it to be thick enough to do it's job and hold the filling in, and tall enough for you to be able to get enough filling in without the filling overlapping the edges of the dam. Try measuring out your filling and when you cut into the cake, if it's the thickness you want, you will know how much filling to use each time. If not, add more next time.
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