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Battle of the bulge - Page 2

post #16 of 20
Thread Starter 
I have thought that if I use a smbc I fill my layers with it and then weigh it down, that I would not have a problem, apparently that is not enough. I guess I will have to make another buttercream to put around the sides. I just thought that why would I make more cost wise just to fill the sides of the cake.
post #17 of 20
I am confused by your post. Can you please explain a little bit better? I am assuming that English is a second language for you. Maybe you can recheck what you are trying to say.
post #18 of 20
Thread Starter 
Excuse me. I thought I was clear. No, English is not a second language . I use smbc . I don't put another bc
post #19 of 20
waggs,

I have never had a bulging issue using a meringue buttercream, but I use IMBC. I pipe the dam, put the cake in the fridge for the dam to harden, then fill. I also pipe my dam slightly inward on the cake, not right at the edge. I have never had a bulging filling issue with IMBC. If you refrigerate the cake after you fill it, it really can't settle. You also have to make sure you don't over-fill the layers. That is a biggie.

Annie
post #20 of 20
Thread Starter 
Thanks Annie.
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