I'm going to fill a cake with the strawberry filling you get from the cake supply store. I want to put a layer of buttercream first, then the strawberry. I assume I put a buttercream dam around the edges also. Then I just put the next cake layer on top of the strawberry? Any other tips/suggestions? I don't want to miss anything obvious!
I don't like to put buttercream on the bottom layer first. If I do, it seems to make my top layer slide around a bit. Also, the part about not putting too much is true. You will have a bulge.
I have also seen some other people who mix a little buttercream with their filling. That way you get both tastes in the middle, and it will also cut down on the slickness of the filling.
I love strawberry preserves in the middle of my cakes.
I'm going to fill a cake with the strawberry filling you get from the cake supply store. I want to put a layer of buttercream first, then the strawberry. I assume I put a buttercream dam around the edges also. Then I just put the next cake layer on top of the strawberry? Any other tips/suggestions? I don't want to miss anything obvious!
Pipe your dam a bit in from the edge of the cake not right on the edge. Once you add the other layers to the cake the added weight will force the filling to spread out and push the dam outwards. By leaving a bit of space on the edge you should not end up with an unsightly bulge.
I agree with Cake Princess -- Pipe your dam in about a 1/4 inch from the edge. I also like to use a medium to thick consistency BC for the dam. It holds better.
See, those are the things I didn't know and needed to. Thanks so much!!!!
I do worry about bulges and sliding - what if I torted each layer and did one filling of buttercream, and one of strawberry ?
I also like the idea of mixing the filling into the buttercream so it doesn't slide. What would be the ratio of filling to buttercream?
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