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How do I stop ooze?

post #1 of 6
Thread Starter 
Hello!
I need help! I make a black forrest cake with two 9" layers, that I divide/torte so i end up with a 4 layer cake. The top and bottom layers I fill with buttercream. The middle I fill with cherry pie filling. I do make a dam around the edges with buttercream, but still have ooze issues. Should I ice the layer, then make the dam, then add the cherries? I need any ideas I can get. It's not a huge heavy cake so I didn't think it'd be a problem. Should I use a different filling or add something to the store bought filling I use (comstock).
Thanks!
post #2 of 6
USE TIP 1B AND GO AROUND TWICE. ONE ON TOP OF THE OTHER AND MINE DOESN'T OOZE OUT. DON'T PUT THAT MUCH FILLING IN EITHER. DON'T MAKE IT COME EVEN WITH THE TOP RING. HOPE THIS HELPS. GOOD LUCK!
post #3 of 6
you could also double the dam too. you could go around the outside edge twice and you could also add another ring of frosting inside the outer layer. I would think that would stop the oozing.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #4 of 6
I think you should ice the bottom of the layer too. It might be oozing because your dam isn't leak-proof.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #5 of 6
Make sure your damn is of medium to medium/stiff consistency! icon_smile.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #6 of 6
If you're using cherry pie filling, then I recommend that after opening the can, you put it in a sieve and try to drain out as much of the goo as possible.

Also, make sure you level your cakes before trying to assemble it.

And then don't spread the filling all the way to the edge, leave 1/2 an inch or so with no filling.

Black forest cake is not made with buttercream, try using whipped cream, with a stabilizer added instead.
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