I will be baking a confirmation cake for my younger sister and would like some advice for it please.
We would like to make the cake a standard sponge with 4x8 inch layers, covered in fondant. For taste pruposes I'd like to fill it with swiss meringue buttercream but am quite worried about it potentially sliding, or squeezing out under the weight of the cake, creating bulges.
Should I create a border of stiff american buttercream around it before filling (won't that taste weird?) or I've seen some make a fondant sausage and place that around the outer border, is that a good idea?
- If SMBC is not a nono, would any of you be kind enough to share a less sweet alternative to american buttercream please?
I am incredibly greatful for any wisdom you have to share!
I am very curious about the responses to this. My cake layers always slide when I use smbc. I have one in the fridge with american buttercream dam and crumb coat and smbc filling.
idk -- I use all butter smbc, no meringue powder, no confectioner's sugar or starch of any kind -- for dams with fruit aka slippery fillings and for between layers and I torte all my layers -- idk why yours won't stay put -- if your layers are perfectly flat they should not slide -- and I say perfectly but nothigni ever made comes out perfect -- but they have to be straight and smooth -- keep practicing --
I've always been slightly horrified by people using stiff dams in cakes -- it's not necessary --
this makes a less sweet cream cheesey-like American buttercream -- very good -- but no cream cheese in there and no refrigeration
and use a level to be sure your cakes are nice & flat --
I am brand, spannin' new to SMBC. Just made my second batch for the Lemon-Elderflower Cake and it is as stable as a rock. Of course, I have kept it refrigerated or in a cool room. Also, it is white chocolate SMBC, so the chocolate my be an additional stabilizer.
If you are really concerned, why not use a nice, strong ganache for your crumb coat and mask coat under your fondant? My favorite, for all flavors other than chocolate, is white chocolate ganache made at a ratio of 4 to 1. It has such a delicate taste that it does not compete with your cake flavors and makes your cake so much more stable and easy to handle.
oh wait -- I said, "this makes a less sweet cream cheesey-like American buttercream -- very good -- but no cream cheese in there and no refrigeration" but I forgot the link --
Are used to us meringue buttercream quite often as well, and I have never had a problem with it sliding around. No dam needed.