Why Do My Cakes Bulge???

Decorating By redsoxgirl Updated 3 Apr 2010 , 5:33pm by leah_s

redsoxgirl Posted 20 Jul 2006 , 2:53am
post #1 of 16

i thought i had the problem solved by making a more dense cake but i am still having the same problem. when i cover my cakes with fondant they end up bulging where the filling or buttercream is. PLEASE tell me what i am doing wrong...

15 replies
Doug Posted 20 Jul 2006 , 2:59am
post #2 of 16

gravity wins every time..

it's not the density of the cake...
it's the density of the filling

and as your top settles, the filling squishes out.

the thinner the filling, the less stiff the icing, the more the bulge.

so....don't put the fondant on immediately.

give gravity time to do it's dirty work and cause the top to settle and filling to bulge (takes about an hour or so.) then remove any bulge and cover.

also helps to hold the icing dam back from the edge of the cake about a 1/2 inch, so that as top settles the icing can spread to fill the gap and not bulge as much.

(my first thought -- too many calories ! just like what makes me bulge! icon_rolleyes.gif)

dodibug Posted 20 Jul 2006 , 2:59am
post #3 of 16

You are probably over filling the layers. Make a dam around the inside edge with stiff bc then fill your layers below the level of the dam. Let the cake set for a while (at least an hour if not more) that way you can see if you are going to have any leaks, etc that you can deal with then put on your icing and fondant, etc

hthicon_smile.gif d

Doug Posted 20 Jul 2006 , 2:59am
post #4 of 16

(edited to remove double post)

dodibug Posted 20 Jul 2006 , 3:00am
post #5 of 16

Ah Doug! GMTA!! icon_biggrin.gif

debsuewoo Posted 20 Jul 2006 , 3:04am
post #6 of 16

I whole heartedly agree with Doug and Dodibug....

redsoxgirl Posted 20 Jul 2006 , 3:05am
post #7 of 16

VERY helpful....thank you!

antonia74 Posted 20 Jul 2006 , 4:18am
post #8 of 16

It's because the icing settles and has no place to go except out. You should be putting a thicker "crumb-coat" of buttercream on the exterior of the cake to prevent that.

On my fondant cakes, the layer of buttercream underneath the fondant is only slightly thinner than on a completely buttercream-iced cake. This holds any fillings in and prevents that "saddlebag" bulging look.

IHATEFONDANT Posted 20 Jul 2006 , 10:49am
post #9 of 16

Everyone knows how much I love fondant.... icon_twisted.gif ....your answer sounds good Antonia...how cold is your cake when you apply the fondant?

Do you roll it to 1/4" thick to also prevent the bulge?

When I've covered a cake with the stuff..it seems so darn heavy....I'm thinking the cake should be near frozen when applying it.

I watched Collette....she said to make sure your cake is cold when applying the fondant. So the question is...doesn't that make the fondant "sweat" after applying? Will it be a gooey mess underneath from the trapped moisture??

I really am trying to understand this stuff.....it all sounds good in theory..then when I try to apply that theory it all gets screwed up. Maybe it is just me...but I don't have a problem with anything else...just that mass of nasty Fondant.

It hates me... icon_cry.gif

antonia74 Posted 20 Jul 2006 , 7:02pm
post #10 of 16

I coat my cakes with a smooth layer of the IMBC (non-crusting) then place them in the freezer for an hour or two. (Don't worry, they don't freeze solid for that long!)

I roll out my fondant to about 1/4" to 1/3" thickness and quickly take the cake from the freezer and apply the fondant. I smooth it quickly, then trim and raise the cake up to sit overnight. (eg. for an 8" cake, I place it on a 7" pan turned upside-down). DO NOT TOUCH THE CAKE OR ITS FONDANT AT THIS POINT. It will sweat very lightly and evaporate perfectly. If you touch it now, those marks will show!

In the morning, the fondant has elongated just a tiny little bit as the cake thaws and settles. Trim it cleanly underneath and you can even use the paddle if there are any little air pockets. Works beautifully every time! thumbs_up.gif

redsoxgirl Posted 20 Jul 2006 , 7:14pm
post #11 of 16

antonia74...you are the BEST! i can't wait to try and do this the Right way!

IHATEFONDANT Posted 20 Jul 2006 , 10:11pm
post #12 of 16
Quote:
Originally Posted by antonia74

I coat my cakes with a smooth layer of the IMBC (non-crusting) then place them in the freezer for an hour or two. (Don't worry, they don't freeze solid for that long!)

I roll out my fondant to about 1/4" to 1/3" thickness and quickly take the cake from the freezer and apply the fondant. I smooth it quickly, then trim and raise the cake up to sit overnight. (eg. for an 8" cake, I place it on a 7" pan turned upside-down). DO NOT TOUCH THE CAKE OR ITS FONDANT AT THIS POINT. It will sweat very lightly and evaporate perfectly. If you touch it now, those marks will show!

In the morning, the fondant has elongated just a tiny little bit as the cake thaws and settles. Trim it cleanly underneath and you can even use the paddle if there are any little air pockets. Works beautifully every time! thumbs_up.gif





Well now that makes sense!!!! thumbs_up.gif .....when I am done with all my BC orders..I am going to try that...thanks!!! icon_biggrin.gif

chouxchoux Posted 4 Oct 2009 , 3:41pm
post #13 of 16

if i use whit chocolate ganache to dam and frost the cake, will this help with the bulging?

newmansmom2004 Posted 4 Oct 2009 , 3:57pm
post #14 of 16

Sharon Zambito (Sugarshack) has a great DVD that explains cake bulge and how to get rid of it (plus lots of other great stuff). It's called Perfecting the Art of Buttercream. Well worth it! You can order from www.sugaredproductions dot com.

honeyscakes Posted 3 Apr 2010 , 4:46pm
post #15 of 16
Quote:
Originally Posted by newmansmom2004

Sharon Zambito (Sugarshack) has a great DVD that explains cake bulge and how to get rid of it (plus lots of other great stuff). It's called Perfecting the Art of Buttercream. Well worth it! You can order from www.sugaredproductions dot com.



ditto!!! thumbs_up.gif
NEVER HAD A SINGLE ISSUE WITH BULGING AFTER WATCHING HER WAY OF MAKING THE DAM AND FILLING IT!!! Love her DVDs...a really good investment.
- h

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