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!
It may be too much air in your icing? Or too much water? Hmmm
Are you making a dam of thick buttercream around the edge before you fill to hold the filling in?
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.