My cakes are bulging really bad and I'm thinking it's from the SMBC because it's so soft. I don't want to change my icing though as everyone loves it and I don't like icings with shortening in it.
Are there any SMBC users out there that have any advice on how to stop the bulging??
What are you filling your cakes with? Do you chill/freeze your cake after the crumb coat?
I find that if my filling is too soft, or I don't leave enough space between the edge of the cake and where the filling stops. See, instead of piping a dam of icing I just leave about 1/4-1/2" of space between the edge of the filing and the edge of the cake and the space gets filled with SMBC when I do the crumb coat. But if my filling is too soft or too thick to begin with, even when I leave plenty of room, it will squish out the sides from the weigh of the cake and frosting on top.
I also freeze my cakes after the crumb coat to get the SMBC nice and hard before putting on the final coat (just have to watch out for condensation forming!), and I refrigerate after my final coat to get it hard again (well, and my fillings are cream based).
I do the same thing! But for some reason, as soon as the smbc starts coming to room temp, the bulging starts.
i used smbc all the time. why don't you try adding cake crumbs to your smbc and piping that as the dam? its will be quite sturdy. also, i like to fill and lightly crumb coat my cakes, then let them sit for a few hours to let them "settle". if you see any bulges that this point, just used a serrated knife and trim the sides. after this you can go ahead and crumb coat the cake/cover in fondant and feel confident that you won't have any bulges later on.
Hm... what type of filling are you using? The only thing I can figure is that it's too soft, or too thick...