my cake looks pregnant and like it was stabbed - HELP!!!!!!!!!!!!!
I made a cake and did a filling and then sides bulged and the filling ran out the side. It looked like I stabbed the cake on the side as the strawberry filling leaked out the side. I tried to add a dam but then the sides bulged. After I had it all iced, bc, it bulged more and then leaked. any ideas? I kept the filling about 1/2" from the sides, and the dam was to the end. by the way I took the cake apart and started over again and the same thing happened. =(
thanks for the help.
Replies to This Discussion
-
Permalink Reply by faith brandstetter on
-
that's why I took it all apart and put it back together again. but I will try using less. thanks.
-
Permalink Reply by shaira on
-
Have you tried refrigerating it so it can set first? I live in a tropical country and it's about 40 degrees in my kitchen when i work. Working with buttercream can be very stressful for me , but in my experience, it helped to refrigerate my cakes.
-
Permalink Reply by June Kowalczyk on
-
Are we talking commercial strawberry jam Faith? Or a fresh compote with fresh strawberries? ? Big difference. Fresh fruit, if left unrefridgerated, will ferment, & definitely run out the sides. Any fresh fruit cake must be refridgerated at all times. I have used lemon curd & raspberry jam, no problem. I apply a thin layer of bc & create a dam, then add the filling.
Hopes this helps.
-
-
It was hotter than it had been so the bc was very soft, good idea to put in frig, the filling was one I bought at the cake shop and it doesn't need to be refrigerated but maybe it did due to the weather. Thanks for all the help I was so upset over this cake. I will try all of tne above and any other suggestions that come by.
-
Permalink Reply by Linda Wolff on
-
Faith, next time, try taking enough of your butter cream to use for the dam, and really stiffen that particular amount up good with several extra tbs. of powdered sugar before making the dam around the cake. I mean stiff! Not so stiff that it won't come out of your bag, but stiff enough to hold all of that filling in without seeping out. No matter how hot it is outside, that should help solve the problem, and you shouldn't have any bulging either.
-
-
Thanks will do that. This is why I LOVE this site. You are all wonderful
-
Permalink Reply by jeri c on
-
Ditto what Linda Said! If it is really warm I put my cakes in the cooler to help the fillings set up too! Sharon Zambitos DVD is fantastic for showing the stiff dam method
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
