Is Smbc Suitable For A Filling "dam" Between Layer
Decorating By naemsmommy Updated 4 Dec 2009 , 7:46pm by naemsmommy
post #1 of 3
I am making a two-layer stacked cake with a 14" and 10" layer. Each layer is torted so I can fill them. Will SMBC work as a "dam" around the edges of the layer to keep the filling in, or would it be too soft once it reaches room temperature?
Thanks!
2
replies
post #2 of 3
I do it all the time--I keep my cakes chilled then time it so they are room temp at serving time.
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