Bulging issues on MMF cakes, please help!
I swear I have tried everything to prevent this and I am still having problems, eek! I always use a damn to try to keep the fillings in and I have tried letting my cakes settle over night before applying fondant, but I am still running into this issue. I am so confused. I am missing something and I need your help on figuring out what I keep doing wrong? I use "The Mat" and I LOVE it, but sometimes I wonder if the fondant is getting rolled too thin? Or should I be putting a thicker butter-cream base? Help please ;o) Thank you in advance!
Replies to This Discussion
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Permalink Reply by Glenda Hughes on
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How stiff is your dam and how much filling are you using?
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Permalink Reply by Kai Jones on
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I think its pretty thick, but now that you asked maybe not thick enough? I get it thick enough so it is still able to be sqeezed through a pastry bag with Wilton tip. I usually do about 1/4 inch-1/2 inch thick fillings. Thanks for showing interest in my question :o) I need all the advice I can get!
Glenda Hughes said:How stiff is your dam and how much filling are you using?
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It should be thick enough to roll by hand if you're using a loose filling and 1/2" is a lot of filling to try to control. What type of filling are you using?
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Morning Glenda,Mainly I use flavored butter-cream fillings. I am making my dam waaaay to thin then. And most likely have too much filling as well. I am going to try to cut back on filling and thicker dam this next week and hopefully this will solve the issue. THANK YOU SO MUCH!!
Glenda Hughes said:It should be thick enough to roll by hand if you're using a loose filling and 1/2" is a lot of filling to try to control. What type of filling are you using?
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Permalink Reply by Laney Cowan on
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Kai, I agree. I never use more than 1/4" thick filling. I would guess somewhere between 1/8" & 1/4". I use the same buttercream that I use to frost. I don't make it any thicker.
Also, once I have the filling in place, I gently push down on the layer I am building on top of it. I check to make sure nothing budges. A little buttercream bulging is fine. I smooth that to make the crumb coat.
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