I have recently been doing more cake with fruit filling. I'm getting a ring where the icing is bulging out between the layers. No matter how many times I fix it, it seems to just bulge again. Any advice?

sugarshack recommends using a stiff dam of buttercream when filling your cakes...i have found that using this technique virtually eliminates all bulging on my cakes.

oh...and make sure that the height of the jam filling is lower than the top rim of the dam

HTH

After reading a tip by sugarshack about letting the cake rest overnight in the fridge i have to say that eliminated the buldge on my cake. In the morning i could clearly see the buldge, and i just smoothed it away. It didn't resurface again. Of course you have to plan accordingly so that it has time to settle before icing it. HTH

I agree. I can't tell you why the ring of BC works, but it does.

I agree. I can't tell you why the ring of BC works, but it does.

What timing on your post. I have been having the same problem.....I don't refrigerate my cakes but I do let them rest overnight....but I think refrigerating my cake might be the answer.

PS. I do not fridge any of my cakes and do not get bulges. The ticket for me is: 1) very very stiff Bc dam and 2) letting it settle filled overnight.

HTH

sugarshack, so you do the fillings and then let the cake settle overnight, and then ice the cake the next day? So do you cover the cake up somehow while it's settling overnight?

Thanks.

no worries Suzanne. I just wanted to clarify, as me and the fridge do not cross paths....LOL

oh and PS. Thank you so very much for those very nice woirds.