I need help. Someone left me a comment on one of my cakes about "damming icing". I don't know what this means. Can anyone help me? TIA
If you fill between your cake layers with a filling, you put what is called an "icing dam" to help hold it in. It means to pipe a circle of icing just inside the outer edge of your layer to form a "dam" on the outside to keep the filling in. I do it by just using the coupler on by piping bag with no tip - that way it is thick enough to do some good to keep the filling from oozing out. It works well to have your icing on the stiff side for this - otherwise soft will ooze out just like the filling. Be careful not to overfill - the weight of the upper layers can still make the filling and icing dam ooze out.
A ring of icing around the inside of the edge of each layer of cake. It helps to keep your filling in and prevents the "bulge" look on cakes. I use a stiff or medium stiff icing for this and a tip 12. Usually around 1/4-1/2 away from the edge works for me. Then add your filling/icing. Put on your next layer and repeat.
I say damn icing all the time! But, it's really what the two above have said. 
Christy
I say damn icing all the time! But, it's really what the two above have said.
Christy
LMBO! I say it too 
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