Victoria Sponge Cake Assembly Disaster
Decorating By Hightown Updated 16 Jun 2019 , 4:27pm by SandraSmiley
Hi
I wondered if any experienced bakers/decorators could help me out. I made a victoria sponge cake and tried to make it an occasion cake but when it came to cutting it was a bit of a disaster in that is didn't cut smoothly and the layers both moved. I have cut other Victoria sponge cakes quiet easily which have been wonderfully made but mine was a bit of a disaster. I let the layers cool, applied jam to the base, then piped on cream and popped the other layer on top. I didn't refrigerate at any point. Any tips would be great.
sure — a jam filling, as you learned, slides — so you pipe what we call a ‘dam’ of icing around the outer edge of the single layer — then apply the jam within the boundary created by the dam in the open area — you could do cream on top of that if you want — so when you place the other layer on top it has something to grab onto — where the icing dam adheres to the layer placed above it — and is not sliding around on slick jam and cream —
for a really large layer you can put an extra dot of icing in the center for extra security and i’ll post a link for even larger tiers —
well on second thought i’ll let you do the search — put “filling fortification” in the search field ^^^ up there — then pick “tutorial” from the drop down box — should take you right there :)
"then apply the jam within the boundary created by the dam in the open area"
shoulda said:
then apply the jam in the open area within the boundary created by the dam
i've only made a Victoria Sponge / Sandwich a couple of times, but I had not issues cutting it. I always keep my cakes refrigerated, so maybe that is why I've not had issues.
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