I did a wedding cake this past weekend, it was 3 tier round wedding cake. As I alway's do I baked ahead of time and froze the cake, then I started decorating on Fri the 4th of July and delivered it on the 5th. When I got to the reception place and started taking out the cake's in the box's the icing was cracked horriably and the icing was buldged out on the anniv. cake, (looked like a growth lol) so needless to say it looked like sh*t! I smoothed it out the but I could and fixed the buldge on the anniv. cake the best I could. And the bride and groom said they were pleased with the cake, then last night she dropped off my cake boards etc... but I wasn't home my daughter was and she asked how the cake was and the bride told her that everyone liked it. So for the future how can I prevent this from happening??? Am I doing something wrong? And should I fix this problem if it happen's again. ERRRRRR!!!!!!! I have been a nervous wreck over this.
Thanks for listening
If the cake is on a very stable board, the icing should not crack. Over filling in the middles can cause a bulge. It can help to press down firmly on the layers as you assemble the cake.
I have the same problem if I try to decorate a frozen cake. Now, I will crumb coat a frozen cake but wait till it is thawed before smooth coating it. This way it can settle before I smooth coat and avoid cracking. The bulge as others have said could have been caused by over filling the middle.
Sounds like you had an air bubble. There have been posts about these before. Alot of people that freezer their cakes have had problems with them, but I have had it happen a couple of times and I don't freeze, so I don't think that is the sole reason for them.
Basicly there is air trapped between the cake and the icing causing the bubble. It could be from the cakes settling if you iced them right away after filling and stacking the layers. It's best if you crumb coat and let the cakes set for an hour or two before putting on the final coat of icing, that way the cakes have time to settle.
It sounds like the "growth" was a big bubble (or blow out) on the side of the cake which is different from the "waistband" around the middle between the two layers. From my experience, the blow out happens when there is too much moisture in the cake that gets trapped inside after icing it. Air pressure builds up and then creates a big bubble blowing out the side. I have to let mine sit at room temp until they don't feel tacky to the touch before I begin icing. Hope this helps.
I recently had the same problem with cracking icing and I had iced the cake while it was still frozen. I've only done that once before and it wasn't a problem, but suspect it was this time.