Aurora42196 Posted 8 Apr 2013 , 8:00am
post #1 of

AHello baker :)

I just watched global sugar art's new You tube video on how to torte and fill a cake. He said if you were making a tiered or wedding cake, use a rope of fondant as the dam instead of butter cream because of its weight. Has anyone else heard of this or used this method?

Thanks in advance :D

2 replies
rissagnicole Posted 8 Apr 2013 , 8:03am
post #2 of

AYes I have used this method and I found this it hold the filling in and keeps the cake from bulging alot better

DeliciousDesserts Posted 8 Apr 2013 , 5:53pm
post #3 of

AWhat?! Silly. Sure it will work, but I don't think it's necessary.

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