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!
The only time I use an icing dam is if I have a gooey filling. Otherwise.. I do not.
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!
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?
I always dam or I can see the difference.