Bulging cakes.

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Permalink Reply by Deah on January 29, 2011 at 8:48am

There are several things you can try, some work for me, some don't. 

 

Dam - pip a dam around your layer before you apply the filling.  The dam is made with super thick buttercream.  Make sure your dam is slightly higher than your filling especially if you are using a fruit filling.  If the filling escapes the dam you will have buldge.

 

Settling - Make sure your cakes settle.  Method #1 - Bake and cool cakes, wrap in plastic wrap and let sit overnight.   Method #2 - Bake and cool cakes, fill and crumb coat, cover and let sit overnight, then trim the buldge with a sharp knife.  Method #3 - Bake a cool cakes, crumb coat and place a 12" ceramic floor tile on top of the cake for 3 hrs.  Make sure the tile is wrapped in plastic wrap.    All of these methods are to allow the excess air to escape from the cake before the final coating.  This will also help with your buttercream cakes. 

 

I'm sure there are other tricks out there. 

 

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Permalink Reply by Patricia Soto on January 29, 2011 at 12:57pm

I do the same thing..A  Dam is the best thing. Dont put the dam on the very edge.I leave some room for the dam to spread alittle. I have never had the problem...Good luck..

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Permalink Reply by Laura Fenech on January 29, 2011 at 11:17pm

Thank you very much! I will try the dam next time and hopefully that will work.

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Permalink Reply by Karen Underdahl on January 30, 2011 at 8:35am

Hi Laura,

Make sure you also let it settle as Deah has suggested.  A dam alone won't always fix the bulge, it is a combination of both.

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Permalink Reply by Karen Marie on January 30, 2011 at 6:08pm

Also make sure you dont put more than 1/2" thick if filling in between your layers....less is better. Make sure you pipe an even ring (the dam) around the inside edge of the cake layers so the buttercream wont ooze out from not being even.

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Permalink Reply by jeri c on January 30, 2011 at 10:32pm

I always allow my cakes to settle over night after baking them... and use the dam.... and then after coating them with buttercream... I allow them to sit overnight or for at least 8 hours again then I use a very sharp knife and go around the cakes to cut off the buldge.  It removes the buldge.   Another method that works REALLY well is to cover your cakes with ganache instead of buttercream.  They never buldge. 

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Permalink Reply by Karen Underdahl on January 31, 2011 at 8:36am

I agree Jeri, I only use ganache now to crumb coat.  It sets up nice and firm, and smooth and you can get those crisp edges. (if you like them).

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Permalink Reply by Mizztry on January 31, 2011 at 12:39pm

I've had the same bulging issue! Thanks for the tips ladies :)

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Permalink Reply by Laura Fenech on January 31, 2011 at 4:01pm

Thanks everyone, you've given me lots of new methods to try out. Much appreciated! I would never have worked this out on my own.

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Permalink Reply by jeri c on January 31, 2011 at 11:52pm

That's what friends are for... even if they are cyber friends!!!

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Permalink Reply by Karen on February 9, 2011 at 9:36pm

would you share that ganache recipe? thanks

Karen Underdahl said:

I agree Jeri, I only use ganache now to crumb coat.  It sets up nice and firm, and smooth and you can get those crisp edges. (if you like them).

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Permalink Reply by floursugareggsandbutter on February 10, 2011 at 9:46am

Some valuble tips here.

The most important, IMHO, is to trim the sides before crumb coating (with ganache! lolol).

You didn't mention the type of fondant you use.

I have tried the MMF and find it a bit heavy, pulling down my hard won crisp edges.

I find it worth the money as well as peace of mind to purchase one of the fondant brands found in cake decorating stores, as well as the 'net.

 

mimi

 

 

 

 

 

 

 

 

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