How Do I Keep From Having A Center Buldge????

Decorating By OhioBaker Updated 24 Oct 2008 , 11:05pm by leah_s

OhioBaker Posted 24 Oct 2008 , 4:25pm
post #1 of 4

I can't ice a cake without having a buldge of icing in between the layers. Why?

Here's what I do...

I bake the cake one day, (two layers) put them in the freezer until I need them...

Completely thaw, still in saran wrap, then I put a layer of BC in between the cakes and stack them...

I will then crumb coat it and let it set all day (8-10 hours while I'm at work).

I figure if it's going to buldge, it should do it then...but it doesn't. It's after I put my final coat of icing on and it sets for a bit, then I get the buldge.

What am I doing wrong? It irritates me to give a cake away looking like this!

3 replies
ski Posted 24 Oct 2008 , 10:57pm
post #2 of 4

It may be too much air in your icing? Or too much water? Hmmm

mkcraig Posted 24 Oct 2008 , 11:03pm
post #3 of 4

Are you making a dam of thick buttercream around the edge before you fill to hold the filling in?

leah_s Posted 24 Oct 2008 , 11:05pm
post #4 of 4

Well, theoretically, that should be working. And you also pushing down on the cake firmly? (but don't break it.) So try this instead to see if it works. Fill your cake, (can still be frozen at this point) wrap in plastic, and put a paperback book on top. Shouldn't be too heavy, but it needs to weight the layers a bit. Let it sit while you're at work.

Quote by @%username% on %date%