When you tort a cake, do you crumb coat the layer you fill? Meaning, do you crumb coat before you put the filling down so the filling doesn't ooze into the cake? And, if so, does this make the layers slip?
I did this with a raspberry cream last week, and my filling oozed and it almost toppled while we were slicing. I wondered if it was the crumb coat or too much filling.
Thanks!
Did you made a dam around the edge of the layer before you added the filling? It will help prevent oozing. I don't "crumb coat" before I put the filling. If you want to do buttercream and fruit filling you can just mix them together and use that for your filling. Hope this answers your question.
Cindy
I don't crumb coat before adding filling and i've never had it soak in. I would think crumbcoating would make it slippery.
You may have used too much filling Dana. But if you take this tip I learned from another decorator it will really keep the filling from oozing out. Make the dam with a #10 or #12 plain piping tip and buttercream, add the filling and the top layer, then go back with the same tip and fill in the space where the two layers meet, the line on the side of the cake. Smooth the line and then crumb coat and ice as usual.
I just use a bag with a coupler on it, no tip (less for me to wash LOL). Shirley's right, go over the "join" and any spot that looks low.
I also had a mess with a cake with strawberry filling. I had such high hopes for that cake it is was a mess. I didn't think I used too much filling but it was very slippery. I thought next time I make a cake like that I would use some straws through the cake layers for support also.
DoveChocolate
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