Sides of cake bulging
What causes the sides of a cake to look like they're bulging once you put the fondant on? Am I using too much icing??
Replies to This Discussion
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Permalink Reply by Sherry Qualls on
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maureen, bulging how? a bulge all the way around the middle, or just a spot where the fondant is bulging like a bubble? (those are called blow outs)
a bulging ring around the middle is usually because the cake has not settle enough...if you add the weight of icing and then fondant to a cake that has not settle properly it will compress the cake, causing bulging...I usually let my cakes settle over night in the fridge (wrapped in plastic)
if you are talking about a blow out...that is usually trapped air, you can take a clean pin and prick the bubble to release the trapped air, or lift the fondant from bottom and work the air bubble down. Blow outs can also be caused by an unsettled cake or sometimes it is a buttercream failure possibly from the room temp being too high...I hope someone else chimes in with their advice.
hth
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Permalink Reply by Theresa Happe on
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Usually when people mention bulging, it's the filling coming out of the center of the cake. After I fill the cake, I let it chill a few hours in the fridge. Then, whatever wants to squirt out will get it over with and you can wipe it away and frost the cake.
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Permalink Reply by jeri c on
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I always allow my cakes to sit over night before putting the fondant on. That way if there is a buldge I take a very sharp knife and shave off the buldge making the sides straight. I also make a bit of buttercream a bit stiffer than the buttercream I ice with and make a dam around the edge of the cake then fill the filling to the top of the dam. Sometimes it still gets the buldge and I still have to scrape it. Everything really needs to settle is the key.
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Permalink Reply by Connie Walker on
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Yes! this will happen if to thick . Iam very carefull with that myself...
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Permalink Reply by Kathy Kmonk on
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OMG! I'm having this same problem with my German Chocolate cake. Just couldn't wait to ice it and now I'm paying the price...huge bulge around the cake. Next time I have to learn to wait till the cake settles.
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Permalink Reply by Diana on
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OMG! I had the same problem with that huge cake I made last night! I'm glad I found this discussion thread. I think I rush through my cakes, because I end up with a big mess in my kitchen and all I want to do is get the cake finished! LOL! I guess I wouldn't feel so rushed if I wasn't working a full-time job on top of cake baking.
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Permalink Reply by Bunny Flowers on
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This is really helpful especially to a newbie! Thanks!
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Permalink Reply by Traci Mixon on
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It could be too much icing. But, how much cake batter are you putting in the pan when you bake them? I fill the pans about 2/3 or a little more. Bake until done. (They will appear to overflow while baking.) Once you take them out of the oven and let them cool for about 5 minutes...use a serreated knife to level while still in the pan. This will provide a perfectly level cake. If a cake is not level when you ice the layers in between then it will sag once it rests causing the filling to buldge out. Also, after you have done this and you have put the crumb coat on the cake...place a sheet of wax paper on the cake and place a book on it. Let the cake "settle" or rest for about two hours before putting fondant on the cake. I hope this helps...
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Permalink Reply by Jay Qualls on
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We do the same thing and we very seldom have bulging issues. Now bubbles is another story. I've had a cyclopse to show up overnight for no reason. Our cakes set a full 24 hours wrapped in saran before we split, fill, and cover. It doesn't happen often but it does happen.
jeri c said:I always allow my cakes to sit over night before putting the fondant on. That way if there is a buldge I take a very sharp knife and shave off the buldge making the sides straight. I also make a bit of buttercream a bit stiffer than the buttercream I ice with and make a dam around the edge of the cake then fill the filling to the top of the dam. Sometimes it still gets the buldge and I still have to scrape it. Everything really needs to settle is the key.
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Permalink Reply by JayGee Houston on
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It helps to bake your cakes the day before you cover them with fondant. Do not stack until the following day. Once my cakes have cooled, I wrap them in wax paper and then foil. I put them in the refrigerator over night. By the following day the cakes have set up nicely. I hope this helps!
Blessings,
JayGee
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