Jam between layers
My future DIL has requested strawberry jam between the layers of her wedding cake. I have, of course, used buttercream, and have done a couple of cakes with lemon curd or strawberry mousse, and have used the buttercream "dam" to keep it in place. I have never used Jam, and am concerned that it will just soak in the layers. I would think it would also need the buttercream dam. Has anyone used jam before, and if so, do you have any tips or tricks?
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Just jam is fine Kay. That is usually all that is put in the middle of a traditional Victoria Sponge cake. As long as the sponge is cold, the jam won't seep in. Personally I often put the jam on when the sponge is still just a little warm and some of it does soak in a little, but that only serves to keep the sponge moist and very tasty. I assume you are then going to cover the cake in a crumb coat and fondant or similar. If so, once you have torted with the jam, put the cake in the fridge to firm up so it doesn't slide about when you crumb coat. Also, use a good quality jam that is nice and thick.
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Permalink Reply by Kay Behrens on
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Thank you so much for your suggestions. I appreciate it very much.
Katy Nott said:Just jam is fine Kay. That is usually all that is put in the middle of a traditional Victoria Sponge cake. As long as the sponge is cold, the jam won't seep in. Personally I often put the jam on when the sponge is still just a little warm and some of it does soak in a little, but that only serves to keep the sponge moist and very tasty. I assume you are then going to cover the cake in a crumb coat and fondant or similar. If so, once you have torted with the jam, put the cake in the fridge to firm up so it doesn't slide about when you crumb coat. Also, use a good quality jam that is nice and thick.
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Permalink Reply by Janice Harrison on
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Not sure how long ago this question was asked. If you make a dam, meaning squeeze out the buttercream icing from a decorators bag around the outer edge of the cake layer, put the jelly or jam inside of it then put the top layer on. Crumb coat your cake and the tiers will not slide.
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thanks. That is what I was thinking but appreciate the confirmation.
Janice Harrison said:Not sure how long ago this question was asked. If you make a dam, meaning squeeze out the buttercream icing from a decorators bag around the outer edge of the cake layer, put the jelly or jam inside of it then put the top layer on. Crumb coat your cake and the tiers will not slide.
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