So I made a topsy turvy cake last week (first go around at that). (pic is in my photos) It was buttercream topped with MMF and a 8' & 6" stacked. I got a bulge between the layers on the bottom of the cake.
I used dowels. Could the dowels have been the problem? Did they not quite support the 6" well enough?
Was there too much filling? (I used a THIN layer of BC- less than 1/4")
Is there a way to avoid this?
Did you use a cake board under the 6"? If not, the dowels alone are not enough to support the upper tiers.
Sugarshack's dvd's are awesome at demonstrating how to avoid bulging filling. Her buttercream dvd and her fondant dvd address this. Get them both, if you can! The process she describes is to dam your cake layers with a VERY STIFF buttercream (so stiff you can pick it up in your hands and squeeze it!). Then fill your cake, being careful to not go over the top of the dam. Then, after your filled cake has had time to settle (overnight), she trims the sides with a very sharp knife to make them perfectly straight. Then chill the cake well, and cover with fondant. I've been using this method and it works GREAT! No more bulging sides!
Like already mentioned, I suggest you pipe a stiff dam and let the tiers settle. If you try ganache, you will likely have less problems.
Thanks for the ideas ladies. I was filling then putting on crumb- no wait time!
I'm going to try it with the wait time! AND try the ganache
I looked in your photos. It came out cute.