Fruit Filling And Buttercream Dam Question.

Baking By louglou Updated 1 Apr 2014 , 9:24pm by ljdills

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louglou Posted 1 Apr 2014 , 8:17pm
post #1 of 2

Do I need to do a buttercream dam if I am using a fruit filling but only covering the cake in bc not fondant? I made a cake last week with a very stiff buttercream dam. It was so stiff I could mold it with my fingers. And it was really sickly sweet. I did wonder if it was really necessary.


This week I'm planning to make this cupcake recipe as a layer cake, using the cupcake filling as my fruit filling. I think I will use less water in the filling so it isn't as mushy. Do you think it will work?


The buttercream recipe uses a 1:1 weight ratio of butter to icing sugar. I normally use closer to 1:2. Will 1:1 hold up? It has no liquid except a few drops of apple essence.

1 reply
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ljdills Posted 1 Apr 2014 , 9:24pm
post #2 of 2

The dam is to keep you from having a bulge or having the filling coming out so it doesn't matter if you are covering the cake in buttercream or fondant you will still want to have a dam to prevent either of those two things from happening.

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