Icing Bulge - HELP!!!!
I have been making cakes for YEARS and cannot seem to figure out what I'm doing wrong on buttercream stacked cakes. . . no matter what I try, the icing buldges from between the layers.
What am I doing wrong?? How do I do it right??
It's so frustrating!
ANY & ALL comments/suggestions are greatly appreciated!!!!!!!
Thanks so much!
Becca
Replies to This Discussion
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Permalink Reply by Anny Mac Donald on
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Hi
I have read in an American book once that you make a crumb base for the cake. That is some soft cake crumbs and butter cream mixed to have the consistency of cream. I always cover my cakes with this and let it go hard before I cover it with sugar paste Hope it will help
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Permalink Reply by June Kowalczyk on
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Yes, it is called "cake spackle". I use Toba Garretts recipe. I only use this when my cakes are uneven. Makes it easier to cover with fondant. I used it once as a crumb coat, and to me it was way to messy.
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Permalink Reply by Mizztry on
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I have similar bulging problems sometimes. And its because I do not do the dam, because i'm just not too familiar with it.
If i am doing a chocolate filling, what icing do I use for the dam? Because it has to be stiffer consistency right?
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Permalink Reply by Deah on
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Meera, I make my dam from the same BC I cover the cake with. Set a small amount aside and add PS to it until you can pick it up with your fingers and doesn't make a mess. I pipe it by putting it in a piping bag with a coupler but no tip. Normally 1 layer around the cake is enough but if you add TONS of filling you may need 2 layers (stacked). You just need to make sure your filling doesn't go over the dam.
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Is PS = powdered sugar?
I suppose it is good to put a dam so atleast u know how much filling to put. Sometimes I just dont know what is enough!!
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I mix royal icing with my buttercream when I make my dam. Gives strength, and dries hard. But the 50/50 buttercream/royal icing allows icing not to become to hard, but just right.
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