Tips for damming successfully:
-Make sure it is medium consistancy icing
-Make sure you pipe it about 1/4 inch inside from the edge of the cake (to allow room for it to spread once assembling the cake)
-Make sure your filling is not higher than the dam itself (think water flowing over a wall - same for fillings)
-Make sure to use a cake board and apply gentle pressure to the top of the cake after assembling the layers, making sure the dam is well contacted to both sides of the cake layers - and then proceed to ice and decorate.
- Refridgerating the cake for 20 mins or so before applying fondant can also help to reduce bulging as well.
-If you are using buttercream as a filling you have 2 options (use a dam and then fill with thin consistancy buttercream or spread medium consistancy as a filling and skip the dam. I find if you skip the dam then chilling the cake is beneficial.)
If it's just your fondant bulging, maybe you don't have enough buttercream underneath to hold it, or just be a bit more firm when pressing it on the sides. Are you using the fondant smoother?
i'm just using buttercream but I will try the dam. I do push down on the cake after stacking. Its fine until I put the fondant on top then the weight just pull it down
i guess. No I just use my hand to smooth the cake out. I don't have a smoother. Underneath the bulges are piles of icing.
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