The round piping tip is good for creating
a dam of frosting around the edge of the cake when using a filling.
Repeat previous two steps: piping
a dam of frosting and spreading the fig butter.
Pipe
a dam of frosting around the edge of the cake layer (to keep the filling from oozing out).
Stack the second layer of cake, and repeat steps 3 and 4 - pipe
a dam of frosting around the edge and fill with the cherries and crisp topping.
Pipe
a dam of frosting around outer edge of cake layer using a large, round piping tip (this will help keep the filling from spilling out the sides).
Not exact matches
Also, instead
of using the chocolate
frosting, I'll cover the sides and create a
dam in each layer with chocolate ganache.
Any time I am going to
frost the outside
of a cake, I do put a
dam around the edges before adding the filling in the middle.
Spoon a few tablespoons
of fig butter / jam into the center
of the
frosting dam and spread evenly with the back
of a spoon or an offset spatula.
Spread a thin layer
of frosting on top
of the cake, then pipe a
dam of peanut butter
frosting around the edge
of the cake layer using a pastry bag fitted with a large round piping tip.