Can I Pipe Buttercream Filling Between Layers??

Decorating By JPepper Updated 22 Jun 2013 , 3:07am by JPepper

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JPepper Posted 22 Jun 2013 , 2:35am
post #1 of 6

Hey there :)

 

Just wondering if anyone has piped the buttercream filling in a cake? I never seem to put enough buttercream between layers when using a spatula so thought I would pipe it in using a large 1M tip and then smooth it over. I am wondering, though, if i will end up with a lot of air bubbles. And if so, will it matter if I am icing the cake in buttercream and not fondant.

 

Any advise with this would be greatly appreciated :)

 

TIA!

 

Jennifer

5 replies
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AZCouture Posted 22 Jun 2013 , 2:45am
post #2 of 6
Quote:
Originally Posted by JPepper 

Hey there :)

 

Just wondering if anyone has piped the buttercream filling in a cake? I never seem to put enough buttercream between layers when using a spatula so thought I would pipe it in using a large 1M tip and then smooth it over. I am wondering, though, if i will end up with a lot of air bubbles. And if so, will it matter if I am icing the cake in buttercream and not fondant.

 

Any advise with this would be greatly appreciated :)

 

TIA!

 

Jennifer

What kind of BC is it? If it's American style, then air might cause a problem, I'm not sure cause I don't use that kind of icing. Meringue bc's don't present problems like air pockets and cake "farts" and whatnot. Sorry for the f word, but apparently it is *the* term to use.icon_cool.gif

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AZCouture Posted 22 Jun 2013 , 2:46am
post #3 of 6

And yes, when I am using bc for a filling that doesn't need a dam, I pipe it on just like you describe.

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JPepper Posted 22 Jun 2013 , 2:56am
post #4 of 6

Thank you AZCouture for your reply :)  I use Americal buttercream for all my cakes :) I was hoping I could pipe the entire filling of the cake similar to how I pipe the dam without an issue. I'm wondering if SMB doesnt cause an issue because of the texture?? I find it very 'melt in your mouth' smooth, which is totally NOT like american buttercream!  LOL!

 

Anyone else tried this method with American buttercream?

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AZCouture Posted 22 Jun 2013 , 3:03am
post #5 of 6

I think you just need to make sure you let things settle well, and not create air pockets where you can. Leahs has a good thread about weighting them with tiles or books or something overnight to help. Might search that out for more info.

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JPepper Posted 22 Jun 2013 , 3:07am
post #6 of 6

I'll definitely do some research on weighting a cake but no time to figure that out with this cake as it is due tomorrow morning and I'm working on it as I type...lol!

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