Do I Still Need To Pipe A Dam If.....

Decorating By mamakau Updated 31 Jul 2006 , 12:16am by OCakes

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mamakau Posted 29 Jul 2006 , 12:20am
post #1 of 8

Do I still need to pipe a dam if I'm using stabilized whipped cream as a filling? Would I pipe a damn with BC or with the whipped cream?

7 replies
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getfrosted Posted 29 Jul 2006 , 12:26am
post #2 of 8

Personally, I would pipe a dam of BC just to be on the safe side.

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DianaMarieMTV Posted 29 Jul 2006 , 12:28am
post #3 of 8

I agree, I would pipe a BC dam. The stabilized whipped cream isn't as stiff and could buldge/seep out the sides.

Good luck!

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mamakau Posted 29 Jul 2006 , 12:35am
post #4 of 8

Thank you both so much, it would be such a disaster if it seeped or bulged, as this is my first paid cake (I know, my friends have a lot of faith in beginner-me) what would I do without Cake Central icon_smile.gif

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BlakesCakes Posted 29 Jul 2006 , 12:39am
post #5 of 8

Piping a consistent sized dam in all torted layers of a cake (even if the filling is just going to be buttercream) is always good idea because it helps create tiers all the same height icon_wink.gif

Rae

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OCakes Posted 29 Jul 2006 , 12:40am
post #6 of 8

Without CC, you would probably make your best effort & then worry more =) That's what I used to do anyway! I agree with damming with BC.

You must make a lot of neat & yummy cakes over in Hilo... passionfruit, pineapple, etc... I bet you could become a supplier for one or more of the hotel restaurants. Sorry, went off there, couldn't help it, I want to be where you are right now! =)

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mamakau Posted 29 Jul 2006 , 12:42am
post #7 of 8

lol OCakes....how did you know what I dreamed about last night? icon_lol.gif

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OCakes Posted 31 Jul 2006 , 12:16am
post #8 of 8

That's funny! I've been having cake dreams. Maybe because I've tried to stop eating as much scraps & am missing them =)

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