Bulging
Hi everyone!
I have a question regarding bulging in between layers. I seem to have this problem on EVERY SINGLE CAKE I do... butter cream exterior.... fondant exterior.... you name it, I have it. I know it's not because I'm putting too much filling in between the layers... and I am using a piped dam. I tried the trick of filling, crumb coating, and then wrapping in plastic wrap and putting in the fridge for an hour or so with a 12x12 ceramic tile on top. Didn't work.
HELP!
I want to make pretty and smooth cakes. Everything I know, I've learned from watching YouTube and reading baker's blogs/forums. Let me learn from you!
Thanks so much!
Trishelle
Replies to This Discussion
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Permalink Reply by Joann Gottermeyer on
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Ooops! Dam....sorry about that!
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Permalink Reply by monica murphy on
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LOL to Joann, i actually did the same thing and caught it before i added my reply, but hey when your cake bulges you end up using that word so sometime, lol
Joann Gottermeyer said:Ooops! Dam....sorry about that!
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You are too funny!!!! Are you listening in on what I say in my kitchen?!
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LOL, great minds think alike!
Joann Gottermeyer said:You are too funny!!!! Are you listening in on what I say in my kitchen?!
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