What do you dam with when you're not using traditional powdered sugar buttercream???
I am making a cake for DH's birthday and have all the elements made, just have to put them together today and decorate tomorrow. I've got WASC, Grand Marnier mousse, and WBH (house) buttercream which is NOTHING like the normal crusting buttercream that I usually use.
So how do I dam this thing so I don't end up with mousse everywhere? What do the people that use meringue buttercreams do?
Your insights are all appreciated!
in the whimsical bakehouse book....she is showing that she dams with the buttercream that you are talking about.... the italian meringue.... i have used her italian meringue buttercream.... it is so delicious... i used it for my dam also... hth
I mix cake crumbs with BC. I add very little BC, smoosh it up, throw it in a pastry bag, ...
OK, I don't have a good feeling about this... I filled and crumb coated it, and the cake was sloshing side to side as I did it! Good thing it's just for us at home...