Always Icing Dam? Even With Different Bc's?

Decorating By NatiMF30 Updated 8 Oct 2010 , 8:29pm by Rusti

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NatiMF30 Posted 7 Oct 2010 , 3:58pm
post #1 of 5

I had read many posts on here about Icing dams but none have really addressed the question that I have.

Must you ALWAYS use an icing dam? What would be a situation when you wouldn't?

If I'm icing with Swiss or Italian Meringue do I still need to use American BC to dam? If not, what do I use if meringue is not thick enough? Can I thicken Meringue BC?

If anyone has suggestions or tips they would be very appreciated! Thanks guys!

4 replies
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ddaigle Posted 7 Oct 2010 , 4:09pm
post #2 of 5

The only time I use an icing dam is if I have a gooey filling. Otherwise.. I do not.

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sumerae Posted 7 Oct 2010 , 4:25pm
post #3 of 5

I would! Speaking from experience (this weekend) I did a chocolate cake torted and filled with indydeb's BC, then iced the outside with a chocolate BC. The cake settled more, pushing some of the vanilla BC out, causing bulges in the chocolate BC....good thing it was just a practice cake for here at home!

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cheatize Posted 8 Oct 2010 , 3:06am
post #4 of 5

If my inner is the same as my outer, I don't dam. In other words, if my filling is buttercream and my icing is buttercream, and both are the same color, I do not dam. Is that what you're asking?

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Rusti Posted 8 Oct 2010 , 8:29pm
post #5 of 5

I always dam or I can see the difference.

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