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carflea
Frequent Member
Joined: Feb 17, 2006
Posts: 242
Location: wisconsin
Birthday: Feb 20
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 Posted:
Fri Apr 28, 2006 7:55 pm |
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I'm using the rasp mous II and my dam broke so the filling is leaking out as i'm trying to put the crumb coat on. WHAT DO I DO? It's for a starwars cake for tomorrow.
AAAAAAH |
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fearlessbaker
Forum Fanatic
Joined: Mar 07, 2006
Posts: 1164
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Fri Apr 28, 2006 7:59 pm |
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I would finish crumb coating it and the put it in the freezer for a while and probably put another very thin crumb coat and freeze again and proceed. it will be just fine. Next time, make your dam and let it crust a little so it won't break. Damn it! |
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chocomama
Forum Addict
Joined: Feb 11, 2006
Posts: 809
Location: Houston, TX by way of PA
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Fri Apr 28, 2006 8:02 pm |
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Ack! The same thing happened to me last week! I scraped off as much of the filling as I could and covered it with lots of icing! Good luck! |
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carflea
Frequent Member
Joined: Feb 17, 2006
Posts: 242
Location: wisconsin
Birthday: Feb 20
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Fri Apr 28, 2006 8:03 pm |
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OK i had it in the fridge but i just put it in our freezer. Too much filling i think. Darn it. Well i guess live and learn. THANKS |
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carflea
Frequent Member
Joined: Feb 17, 2006
Posts: 242
Location: wisconsin
Birthday: Feb 20
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Fri Apr 28, 2006 8:06 pm |
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how long should i leave in the freezer... I don't want my frosting to crack that is all i need |
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luv2cake
Forum Addict
Joined: Jul 21, 2005
Posts: 814
Location: Kansas City, MO
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Fri Apr 28, 2006 8:20 pm |
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Something else that I do to prevent this is that I will also remove some of the cake from the bottom layer so that it forms like a well (or an indentation) for the filling to sit inside.
I hope I am making sense.
After I level my cake, I will take a spoon and scrape out some more cake from the middle, but not too close to the edge and then put my filling in there. That way the side of the cake acts like a dam, and then I just put the top cake on and proceed normally. I used to have terrible trouble with my dam and icing bulging out the side. |
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fearlessbaker
Forum Fanatic
Joined: Mar 07, 2006
Posts: 1164
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Fri Apr 28, 2006 8:26 pm |
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Yes, I also make a well for my filling. It takes getting used to but it is worth it. Go in about a scant 1/4 in from the cake edge and cut all long the circumference of the cut about 1/4 down into the cake with a sharp knive. Lift out that circle -- usually comes out in pieces and put your filling in that. Is that about right Luv2Cake? |
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chocomama
Forum Addict
Joined: Feb 11, 2006
Posts: 809
Location: Houston, TX by way of PA
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Fri Apr 28, 2006 8:43 pm |
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Does making a well if you use fruit filling make the bottom cake mushy? |
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luv2cake
Forum Addict
Joined: Jul 21, 2005
Posts: 814
Location: Kansas City, MO
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Fri Apr 28, 2006 9:17 pm |
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Nope, not mushy at all. It would be just like doing it otherwise, this way you are giving the filling a place to go so that it won't be squished out the sides. Some of it will absorb into the cake, but it definitely doesn't make it mushy. |
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chocomama
Forum Addict
Joined: Feb 11, 2006
Posts: 809
Location: Houston, TX by way of PA
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Sat Apr 29, 2006 8:49 am |
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That's great to know, Luv! Thanks! |
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candyladyhelen
Forum Addict
Joined: Sep 01, 2005
Posts: 950
Location: Sunset Beach NC
Birthday: Aug 07
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Sat Apr 29, 2006 8:51 am |
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What a great idea for the well! I will try that one! Helen |
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kettlevalleygirl
Frequent Member
Joined: Apr 07, 2006
Posts: 484
Location: BC, Canada
Birthday: Mar 16
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Sun Apr 30, 2006 6:59 am |
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Just want to say that I tried "Luvs" idea of scraping a little bit out of the top of the cake, used lemon filling. It worked well, lots more fillng and very tasty!! |
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luv2cake
Forum Addict
Joined: Jul 21, 2005
Posts: 814
Location: Kansas City, MO
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Sun Apr 30, 2006 12:58 pm |
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Great. Glad that you liked it! |
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carflea
Frequent Member
Joined: Feb 17, 2006
Posts: 242
Location: wisconsin
Birthday: Feb 20
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Mon May 01, 2006 6:15 am |
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Cool thanks a lot people.... |
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