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Tiered cake question

post #1 of 3
Thread Starter 
Hello baker icon_smile.gif

I just watched global sugar art's new You tube video on how to torte and fill a cake. He said if you were making a tiered or wedding cake, use a rope of fondant as the dam instead of butter cream because of its weight. Has anyone else heard of this or used this method?

Thanks in advance icon_biggrin.gif

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
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On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply
post #2 of 3
Yes I have used this method and I found this it hold the filling in and keeps the cake from bulging alot better
post #3 of 3
What?! Silly. Sure it will work, but I don't think it's necessary.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
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