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August 2002
Have you ever completed frosting a cake only to see the filling oozing out from between the layers and down the sides of the cake? Don't you wish you knew how all those bakeries prevent this from happening…
If so, then this month's tip is for you!
Here's the secret - and, it is actually quite easy to do. The first step is to determine which layer has the most even top/bottom side (unless one of the layers is chocolate - if so, use that as the bottom layer). Once decided, set the layer on the presentation plate or cake dish, most even side down. If you don't have a side that is reasonably even, get eye-level with a layer and cut off the uneven part with a long knife.
After that's done, fill your pastry bag with the icing you'll be using for the cake, or you can use buttercream. You don't need a cake decorating tip on the bag, just form your tip by cutting one inch off the pointed end of the bag or use a pastry bag coupler (which can be purchased in a cake supply place) (Note: a coupler is like a two-part device – the base which fits inside the pastry bag and the ring which screws on the base from outside of the bag and normally the ring holds a decorating tip in it).
Now,
holding the pastry bag with the cut end (or coupler) lightly touching
the top edge of the cake lay, begin squeezing from the top of the pastry
bag until the icing starts to touch the cake layer. Use your free hand
to guide the pastry bag around the outer top edge of the cake layer to
make a pipe of icing or buttercream that goes around the outside of the
cake layer. Make sure to stay within the edge at all times.
This forms the beginning of what is called an "icing dam". When you put the filling on the layer, the icing dam will hold it in. It is recommended that you add a second pipe on top of the first. Check for any gaps or wholes within or between the two pipes.
Now, add your filling - just spoon it into the area surrounded by the dam.
To finish, just line up the second layer, place it on top of the first layer and press down lightly to secure the layer. You'll note that the filling has something to stop it from oozing from between the layers and out of the cake. You may find that some icing (not the filling) will leak out but that can be fixed by smoothing the sides when you complete icing the cake.
Enjoy!
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