I've done this for a while and it really does work!
thank you, leanne :)
Oh man! I always wanted one of my cakes to be featured! I just didn't expect it to be that one! Haha. Oh well..maybe someone else won't suffer the consequences of fruit filling!
Thank you that is a very good idea. I think a choc ganache outer shell also keeps everything intact. Those babies can go NOWHERE. thanks again.
When I use fillings I usually have a problem with bulging and sometimes when I use icings. I do use the dam on the rim but when I am finished icing the cake it still bulges. Could it be that my icing is too soft? I dislike stiff sugary icings I prefer the taste and consistency of butter creams. Please help!
This is FANTASTIC! Yesterday I had a 'slippery fruit filled cake' that had to be driven quite a distance. In addition to it being chilled, and doweled, I used the 'Dam-Blob-Spoke" technique and it came thru great!! Thank you for sharing k8memphis!
Do you blob and spoke before adding filling? or after im new to this so go easy on me please.
I never had this problem until I tried recreating Entemann's Metropolitan cake from years ago. The filling is cream cheese frotsing, topped by raspberry jam (reduced) and coconut flakes on top of that. The tiers slid all over the place due to the jam/cream cheese action. Wish I would have known about this :)
K8Memphis I don't know what we'd do without you. You are so generous with your expertise and ideas. I appreciate you!
I keep telling everyone that Kate know everything!
I'll have to try that. i never have done that in the center. Thanks for the tip!