Fillings Absorbing

Decorating By mollysuzie Updated 6 Sep 2011 , 11:08pm by pianocat

mollysuzie Posted 2 Sep 2011 , 2:50am
post #1 of 4

I know this may be a silly question for many of you professionals, but how do I keep my fillings from absorbing into the cake? They disappear into the cake, even if I only make it hours before. My marshmallow cream, whipped cream and my raspberry filling has done this. Should I be putting a thin layer of buttercream down first and then over it to "protect" it? I always get such helpful answers, so I'm counting on you. THANKS!

3 replies
KoryAK Posted 2 Sep 2011 , 3:59am
post #2 of 4

It's not a rule that you need to, but if your combo of cake and filling is doing this then yep, that's about the best solution for it icon_smile.gif

mollysuzie Posted 6 Sep 2011 , 10:47pm
post #3 of 4

I'll give it a whirl...thank you.

pianocat Posted 6 Sep 2011 , 11:08pm
post #4 of 4

You need to put a layer of bc down first, that helps.

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