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
Do you cool the cake upside down? Not sure where I saw this but I think it was somewhere on here.
I turned mine upside down and allow to cool this way, then I will freeze for 15 minutes then I allow them to sit to rest. Hope this helps!
I create a dam to hold in the filling. I use an icing a little stiffer than what I use to ice the cake. I use a pastry bag fitted with just the coupler and pipe the stiff icing aroung the boarder of the cake. Then, put your filling inside of that border. When you put the layer on top the filling will not squish out of the sides. I works for me
You mean the bulging icing, right?
I saw a tutorial on another site that used a springform pan. She puts the bottom layer in the springform pan, uses roughly a quarter inch of filling, puts the next layer on top. Refrigerates the cake a short time. Then lets it sit out. The cake settles and the icing firms up. Then she releases it from the springform pan and cleans up the edges and crumb coats.
I also spackle the cake, per Toba Garrett's instructions. That helps too.
When you put the filling on the cake, be sure that it is as high as your dam. Otherwise, the cake settles a little and your dam squishes out slightly, creating a bulge. Hope this helps!
After I put my two layers together, I lay plastic wrap over it to cover past the middle layer of icing, then I get a cake board and put it on top and press it down pretty firmly. I got this tip from Sugarshack's fondant video. I used to always have problems with bulging, but since I started doing this I haven't had a problem at all. Hope this helps.