Quick Question Of How To Make The Barrier When You Are Filling The Cake?

Decorating By bellosoc Updated 14 Apr 2013 , 1:37am by kazita

bellosoc Posted 13 Apr 2013 , 11:14pm
post #1 of 4

I had always use the buttercream to make a little barrier to prevent the filling from ruining the fondant. but I notice sometimes that one day latter the cakes have a gulp or bubble where the filling is. I don't know if I should do what I heard on a tutorial today to use a rope of fondant instead of the buttercream? The person was saying that if we use the rope of fondant will would be better to prevent the bubbles you get when the weight of the cake could make it sag... Anyone knows which is better if buttercream or fondant??

3 replies
paulstonia Posted 13 Apr 2013 , 11:54pm
post #2 of 4

I always use buttercream, but very stiff buttercream. I mean stiff enough that you could practically roll  it into a rope. It's always my least favorite part of a cake to do because it's so hard to squeeze,lol.

ShannonDavie Posted 13 Apr 2013 , 11:59pm
post #3 of 4

You could use ganache as well. Ganache makes a good dam icon_smile.gif

kazita Posted 14 Apr 2013 , 1:32am
post #4 of 4

AYour cake is s settling read this thread about cake settling cakecentral.com/t/633571/my-newest-trick

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