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My newest "trick" - Page 6

post #76 of 178
I am a very new beginner, so I hope this is not going to sound stupid.

I am just getting into the filling thing in cakes. In the past, I have just used the same frosting as I put on top of the cake. I plan on making two two-layer cakes this week.

Does this technique work for a tiered cake for wedding cakes? Do I need to use this technique if I am just making a simple two-layer cake with butter cream icing and no fondant?
Thanks in advance.
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I am no longer active on CC.  They will not let me delete my account.
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post #77 of 178
Thread Starter 
First whatever is in between the layers is filling, so you've been dong fillings all along.
Second, ALL cakes need to settle. Doesn't matter how they get decorated, bc or fondant, all cakes need to settle.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #78 of 178
Leah ~ Well I guess I should have read a little further in the forum before I posted my question on the "bulge". I too was one of those dummys that thought it was do to the weather, etc.! Thank you so much for your tip. thumbs_up.gif
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Just a mom, havin fun!
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post #79 of 178
Doesn't that just push all of the filling out??
post #80 of 178
Thanks Leah. I've been having "bulge issues" lately when I hadn't before. I thought I was putting too much bc filling....I wish I had read this earlier....oh well there's always another cake.
Thanks again for sharing!
Karen
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post #81 of 178
Quote:
Originally Posted by ginger6361

Doesn't that just push all of the filling out??

It's going to settle eventually, with or without the tile, so if you put too much filling in between it's going to ooze out.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #82 of 178
Thread Starter 
Your STIFF bc dam will determine the height of the filling. Any filling over the damn is going to come out sooner or later. We'd all prefer sooner when you can fix it. Filling should be slightly *below* the top of the dam.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #83 of 178
Thanks so much Leah for posting this great tip. I'm very new to cake decorating and in the past have only ever used ganache under fopndant and never had issues with buldging. Until I started using buttercream....... and then came the bulge!!!!
post #84 of 178
For those who don't know this, here is something that can help. I make mosaic work for pools and other things. I go to tile distributors or warehouse and ask them if they have tiles that they are getting rid of, like display tiles and most of them are glad to give them to you so they don't have to dispose of them themselves. You can even get marble tiles. Just some info if you want to save some money. Hope that can help some of you. And Leah, thanks for that.. I have been having that bulging issue also and I am glad to know this.
post #85 of 178
I have never heard of anything like this! Thanks for the tip, both the display tiles and using them in the first place!
"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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post #86 of 178
Thanks alot for the tip. Just made a wedding cake, and had the "bulge" appear on the bottom tier. It doesn't help that it is hot in south Texas just about all year long.
post #87 of 178
Leah,
I just bought 2 beautiful (but most inexpensive I could find $1.15 each) 12x12 tiles at Lowes. I'm so excited to try this technique. I'm doing a 8 inch and a 6 inch cake in a little while and I had a few questions.

1. Will that big of a tile be okay on the 6 inch cake? It seems very heavy and I don't want it to smoosh my cake.

2. I'm likely using a version of WASC, so is it too much weight to put on that soft of a cake? I've never really done anything with the WASC except cupcakes, so wasn't sure.

I had another question, but can't for the life of me remember what it was at this moment. Sorry if I have to ask another question later. Thank you so much!
post #88 of 178
Thread Starter 
That's a pretty big tile for the 6". Frankly I wouldn't do it. The problem with using a too big tile is that if it shifts a bit, the tile will smoosh the cake more on one side making it uneven - exactly the opposite of what you're trying to accomplish. I only use 12 X 12 tiles on 12" and 14" cakes.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #89 of 178
Thread Starter 
Oh, and I have no experience with that recipe. I only bake from scratch.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #90 of 178
Ditto, so glad I found Planet Cake a few years ago!
Quote:
Originally Posted by Rylan

Quote:
Originally Posted by Chippi



Rylan your cakes never have a buldge what is your trick??? icon_smile.gif



Ganache is my only trick. I no longer dam, I no longer let it set...just ganache.
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