Hey there :)

Just wondering if anyone has piped the buttercream filling in a cake? I never seem to put enough buttercream between layers when using a spatula so thought I would pipe it in using a large 1M tip and then smooth it over. I am wondering, though, if i will end up with a lot of air bubbles. And if so, will it matter if I am icing the cake in buttercream and not fondant.

Any advise with this would be greatly appreciated :)

TIA!

Jennifer

And yes, when I am using bc for a filling that doesn't need a dam, I pipe it on just like you describe.

Thank you AZCouture for your reply :)  I use Americal buttercream for all my cakes :) I was hoping I could pipe the entire filling of the cake similar to how I pipe the dam without an issue. I'm wondering if SMB doesnt cause an issue because of the texture?? I find it very 'melt in your mouth' smooth, which is totally NOT like american buttercream!  LOL!

Anyone else tried this method with American buttercream?

I think you just need to make sure you let things settle well, and not create air pockets where you can. Leahs has a good thread about weighting them with tiles or books or something overnight to help. Might search that out for more info.

I'll definitely do some research on weighting a cake but no time to figure that out with this cake as it is due tomorrow morning and I'm working on it as I type...lol!