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Buttercream dam
You have suggested this to help prevent the dreaded “bulge” in fondant. Could you please tell me if this dam should be wide or fairly narrow. Thanks
You have suggested this to help prevent the dreaded “bulge” in fondant. Could you please tell me if this dam should be wide or fairly narrow. Thanks
Hi Kmmein
I use a half inch plain nozzle like this:
http://www.dennyandsons.co.uk/products/icing-nozzle-round-large-by-kitchen-craft-sweetly-does-it?gclid=CJXigOiXgcYCFevJtAodzBAAlA
To see how to make a buttercream dam just google ‘how to make a buttercream dam’. You’ll have a choice of viewing lots of different quick tutorials.
I don’t use all buttercream, I spread the buttercream on a layer for my fruit spreads to keep them from leaching thru to the cake, but I use Chef Alan Tetrault’s method of rolling a rope of fondant for the dam instead of a dam of buttercream to give the cake to rest on. It seems to keep the cake from bulging, whether it is a buttercream or a fondant cake. He had suggested that if you wanted to keep it all buttercream, to keep adding powdered sugar to the buttercream until you could roll it into a rope to do the same with it, much like rolled buttercream. He too has video’s on the subject, I believe on both youtube and on his site on globalsugarart.com
Thankyou