ASo the last cake I did was filled with vanilla buttercream and strawberry jam, but I found that the layers of sponge slid around and wouldn't stay on top of eachother well because of the jam. Does anyone know why this is?? I don't think I used to much jam, in fact it looked not enough..how can I use jam within my next cake without this happening??!!
AI always use jam on my cakes, raspberry for sponge, black cherry for chocolate. If the cake is cold I find the jam doesn't sink in very well, same if the jam is cold. I have my jam and my cake room temp and I've never had a problem. I use 3-4 tablespoons of jam on an 8 inch round.
A
Original message sent by maisie73
I always use jam on my cakes, raspberry for sponge, black cherry for chocolate. If the cake is cold I find the jam doesn't sink in very well, same if the jam is cold. I have my jam and my cake room temp and I've never had a problem. I use 3-4 tablespoons of jam on an 8 inch round.
AWhat about piping a ring of buttercream on the outer edge and filling the center with the jam?
Or you could mix the jam and buttercream before you put it between the layer, Just a thought.
I often flavor buttercream by mixing in jam or preserves. But sometimes I prefer to ice a cake keeping them separate. Such as using a thin layer of jam under a layer of fruit to help stop the cake from getting too soggy. Then buttercream goes over the fruit. Or for the visual effect of seeing a dark line of jam contrasted with a light-colored buttercream over it.
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