I'm doing my first filled sheet cake (carved to resemble a cello) and I'm wondering if I should be using a BC dam like I do in my 4" stacked cakes to prevent the filling from oozing out the sides. The filling will just be chocolate BC with mini choco chips. I will be icing the cake in the same BC minus the chips and covering in fondant too. Any help would be appreciated.
Thanks!
If possible you may want to carve the cake first, then torte and then damn and fill and finish with your crumb coat etc...
I would just so the filling won't seep out into the pretty unchippy icing!! You can also get a bulge with icing covered cakes like fondant so I would def. dam and then let it settle, ice, and your good to go!!!
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