I have had trouble with the layers of my tiered cakes shifting when they are filled with fruit filling. I put plenty of supports in but they still are shifting a bit during transport. I had 3 hours to redo a cake this past weekend for a baby shower due to this problem. If anyone has a remedy for this, please let me know. Thanks.
Here's my opinion:
If you are doing a 4" high cake, and using (2) 2" layers with a layer of fruit filling in between, it can be way too slippy, even with a thick dam of icing around the edges.
I always torte my layer cakes, so I have 4 layers of cake and 3 thin layers of filling, this helps so much wih the slippyness and there is no bulging of a thick layer of icing.
You can also mix buttercream into the fruit filling to help the slippyness.
How much filling are you using; more is not always better...
Here's a guide to using the sleeved pastry fillings:
http://www.countrykitchensa.com/ckideas/ckIdea.aspx?Occ1Id=&ideaId=168&idea=494&occasion=General%20Cake%20Instructions
Preventing Bulging & Leaking:
(Which might help with the slipping.)
http://forum.cakecentral.com/cake-decorating-ftopict-223481-.html
HTH
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