Originally Posted by jenmat
Maybe I'm weird, but I've never let a cake settle. I use IMBC, which is pretty much the same deal, I do a dam, fill, press down and slap it in the fridge to chill. Never had a bulge. Maybe I don't do very thick layers of filling or something, but I've always been curious about that.
Oh, I also bake in 4 layers, so I think that's what is the difference.
I have just lately started using IMBC for almost all of my cakes. But I have been wondering about using it for the dam...the fact that it is such a soft buttercream...does it really help? Or is there some way to thicken it for using as the dam? So far I haven't used any other fillings other than just using the IMBC between layers, but if I wanted to use a fruit filling for example, would it help to contain it?
This might sound like a dumb question,
but I was taught in the Wilton classes to have a thicker buttercream to use for a dam.
Any advice would be appreciated...thanks!