A couple of cakes that I've made recently have slid after transportation. One I used strawberry filling and the most recent one I used vanilla custard with strawberries. The layers slid off of each other a bit. I made an icing dam and refrigerated them but then by party time they slid. only thing i can think of is maybe my icing dam isnt stiff enough. any thoughts?
I have heard that fruit fillings can cause the cakes to slide.... Thus I have never done a cake. Call me chicken!
Did you insert cake dowels for support? They will stabilize the cake and keep the layers from sliding around. Check out this blog for detailed instructions on how to use them.
http://cakeideas.blogspot.com/2008/03/dowelswooden-or-plastic.html
If you did use dowels, then I'm not sure what the problem is. But, I'm sure someone else on CC can help you.
i inserted dowels on the bottom layer. maybe it was too much filling or the icing dam wasnt stiff enough.
It could have even been a combination of both. I make my dam super stiff. I keep adding powdered sugar until it is almost the consistency of dough and you are able to roll it into a sausage/ball. I got that tip from sugarshack. She has some fantastic dvd's!
I do the same as Xstitcher - and one more thing, when I use a fruit (or "loose" filling) I made an X - do the dam and then make the X in the middle - then fill those 4 open areas with the filling. The X of the stiff frosting helps to hold that cake together. Works like a charm. (got that from k8!)
I vote for too much filling. Filling is "slickier" than icing. If you use filling, only fill it up about 1/2 or 3/4's up the height of the dam.
If a cake is going to slide, the cake will cut thru the dowels, as I found out on my first slider (happened just a year or so ago). So don't let the dowels fill you with a false sense of security.
A couple of cakes that I've made recently have slid after transportation. One I used strawberry filling and the most recent one I used vanilla custard with strawberries. The layers slid off of each other a bit. I made an icing dam and refrigerated them but then by party time they slid. only thing i can think of is maybe my icing dam isnt stiff enough. any thoughts?
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I assume you are talking about standard layer cakes rather than tiered cakes.
I do this and it never slips....when you pipe your icing dam, move in a few inches and pipe another circle of icing....if the cake is large, make a third ring of icing near the center....then fill in the area between these rings of icing.....when you add the second layer, push down to make sure it seats well....scrape any icing tht might bulge from the sides, then crumb and ice as normal. Also, I agree that a well chilled cake is much less likely to shift in transport.....make sure the surface the cake is on in the vehicle is level.
If you are making a straightforward layer cake, not to be tiered, there is absolutely no reason to put dowels in that cake! If your layers are sliding, there is too much filling and/or your bc dam is too soft. Stiffen the b/c to make your dam. Put the dam at least 1/4-1/2 inch in from the edge of the cake. Make sure the filling is not higher than the dam. Put your cake together and press on it. You can then let it sit on the counter or refridgerate for a bit to set the cake before you ice it.
I use IMBC as a damn, which is not stiff at all, never had a cake slide, even with a curd or fruit filling. I'm thinking you put too much filling.
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