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Quote:
Originally Posted by MnSnow
Cut your layer into half, sperate the halves. Pipe a dam of icing about 1/2 inch from the edge. Spread your filling into the dam area, careful not to go over the dam. Put the other half on top and frost.
Cut your layer into half, sperate the halves. Pipe a dam of icing about 1/2 inch from the edge. Spread your filling into the dam area, careful not to go over the dam. Put the other half on top and frost.
Perfect advice. Just don't dam too much. I did this the first couple cakes and ended up with a "bellybutton" around my cake. You could still see it through the frosting.
GL!
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