any suggestion or tips would be helpful.
I use the magic strip around the cake pan when baking . I bake at 340 degrees. I let the cakes sit at least 24 hours before icing. I make sure the cake is level. I have tried different thickness of the icing. I have put the icing on the layer and let it crust over before adding next layer. I still have the bulge when I am finished. Any suggestions. Thanks for any help
Sharon Zambito's ( aka sugarshack) perfecting the art of buttercream' DVD is a must.
You need a thick dam of buttercream around the edge of the cake and you need to allow the cake to 'settle' after it's been filled overnight. That way it has a chance to 'bulge' and you can clean up the excess before covering it in buttercream and or fondant.
After you fill your cake, and crumb coat it, you want to let the cake sit for several hours to settle. That away if you do get the bulge you can smooth it out before ice it.