post #1 of 3
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
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post #2 of 3
AYes I have used this method and I found this it hold the filling in and keeps the cake from bulging alot better
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