Aurora42196
Posted 8 Apr 2013 , 8:00am
post #1 of 3
AHello baker :)
I just watched global sugar art's new You tube video on how to torte and fill a cake. He said if you were making a tiered or wedding cake, use a rope of fondant as the dam instead of butter cream because of its weight. Has anyone else heard of this or used this method?
Thanks in advance :D
2
replies
rissagnicole
Posted 8 Apr 2013 , 8:03am
post #2 of 3
AYes I have used this method and I found this it hold the filling in and keeps the cake from bulging alot better
DeliciousDesserts
Posted 8 Apr 2013 , 5:53pm
post #3 of 3
AWhat?! Silly. Sure it will work, but I don't think it's necessary.
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