Can someone please explain this in detail? I've read it around here a few times but am unsure about what the technique is!
This may solve my problem of my buttercream pushing out my fondant if it's what I think it is.
Thanks in advance!!
After you torte your cake, pipe a ring around the cake (not directly in the edge) with thick consistency BC. Let it crust for little bit, and fill the area with your filling, making sure, your filling won't extend the ring/dam. I call it ring, but it is dam
I don't even bother with a piping bag, I make the dam with buttercream that I have made stiff enough that I can roll it into a snake with my hands - and use that to make the dam with. No bulges here!
Yes - it just needs to be super, super stiff.
Thanks so much!! I"ll try it tonight on a "friend" Cake...hopefully all my problems will be solved...LOL
Hahaha - it's so funny how "friends" deserve the best cakes but then end up getting the practice cakes and the "oops" cakes But then again friends understand better and just judge the cake on taste rather than looks
well I tried it, and that's exactly what my problems was.. It worked beautifully so I'll try it again tomorrow on another cake and we'll see if we get two for two.
Glad it works for you! It is those little things we learn along the way - makes it all worth while!!