... Fill A Wedding Cake? Please Help Me Settle This...
Decorating By Chef_Lori Updated 20 Sep 2006 , 3:16pm by cakeladywalker
My sister, who also does wedding cakes in her spare time, insists that you must put a layer of buttercream on top of the cake layer, and then the fruit filling/jam, and then top with the cake layer. I normally don't do this, I use the filling only (with a buttercream dam around the edges)... she insists hers is the right way of doing it... have I, *gasp*, been doing it 'wrong'... how do you do it?
I do it the same way as you. Also there is no right or wrong....just a different way to do things that look the same in the end. Every time I would start a new job at a different bakery I was told to do something different from what I was taught at the last or on my own. So do what feels best for you.... 
I also think it's a matter of preference. If the fruit filling has a "liquid-like" consistency, I can see putting a thin layer of frosting down, and make sure it's got a dam around the edge of the cake, but other wise how it's done shouldn't matter.
I've done it both ways. If I'm sure there's enough BC, and time, I'll put down a layer of BC, the dam circle and then the filling. No time, no layer of BC, just the circle dam and filling. Not confortable I have lots of extra BC, in the already mixed color, no BC layer. I think it's completely your preference.
I've done it both ways. If I'm sure there's enough BC, and time, I'll put down a layer of BC, the dam circle and then the filling. No time, no layer of BC, just the circle dam and filling. Not confortable I have lots of extra BC, in the already mixed color, no BC layer. I think it's completely your preference.
I use a very thin layer icing on the layer and an icing dam. Then I add the filling.
I learned this years ago before I started cake decorating - can't remember if it was from Baking with Julia or some other baking book. Personally, I think it is a good idea to do the icing dam. Less chance of the filling quishing out, especially if is a juicy one.
I only would add BC to layer if I use a FILLING that has alot of MOISTURE????? Does that make sense? Like Lemon Curd or something like that.
Quote by @%username% on %date%
%body%