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
AYes I have used this method and I found this it hold the filling in and keeps the cake from bulging alot better
AWhat?! Silly. Sure it will work, but I don't think it's necessary.