I Dammedbefore Adding The Filling, But

Decorating By nicoles0305 Updated 7 Mar 2014 , 4:16pm by nicoles0305

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nicoles0305 Posted 7 Mar 2014 , 3:56pm
post #1 of 3

its still bulging. I have an Italian Rum cake, so it has two fillings: vanilla pastry cream and raspberry jam. The pastry cream is a little on the runny side, and keeps breaking the dam, The frosting is a 10x sugar, butter and shortening buttercream, so it doesn't solidify in the fridge in the same way that my French buttercream does. I currently have the whole thing together, crumb coated and wrapped with one of those clear acetate strips to help hold it together while it chills out in the freezer for a while. I'm hoping that will allow everything to set up and solidify nicely. I will be covering it with fondant later. Is there anything else I can do to help prevent a full blown disaster? 

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AnnieCahill Posted 7 Mar 2014 , 4:10pm
post #2 of 3

If you haven't final iced it yet, I'd take it apart and re-do the dam and the filling.  I would say if it's not firming up in the fridge, it's not going to be good when you put the fondant on and it sits at room temperature.  But it's a lot less work now than if you get it done and it bulges through the fondant.

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nicoles0305 Posted 7 Mar 2014 , 4:16pm
post #3 of 3

I just checked it and the frosting is firming up! Thank goodness! Its been in the freezer for about a half hour and the frosting is pretty solid now. I think I'm going to move it to the fridge for a little bit and see if that causes and problems. 


Side note: I'm not a fan of filling cakes frosted in this kind of buttercream. It takes so much longer for the frosting to firm up to make an effective dam!

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