Mug-a-Bug Posted 14 Jan 2010 , 12:28am
post #1 of

I thought that I figured out the mystery of the cake bulge (at least in my kitchen). I stopped getting them when I started putting the 'inside' parts of the cake layers together and using a thin layer of BC as filling... but lo-and-behold!!! Another cake bulge rears it's ugly little head icon_mad.gificon_mad.gif

This was a practice cake so I decided to do the autopsy. I noticed my top layer was overhanging just a little. Thoughts?? I really need to solve this mystery icon_confused.gif
LL
LL

16 replies
Teresa1976 Posted 14 Jan 2010 , 12:38am
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Cake autopsy, that is great, I think more of those should be performed. I think the overhang might be the murderer, the widest part of the fissure looks to be where the two tiers meet.

tiggy2 Posted 14 Jan 2010 , 12:49am
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Once the layers are filled and stacked they need to "settle" for several hours before the final icing is applied. How long did you let it settle before icing?

Mug-a-Bug Posted 14 Jan 2010 , 12:51am
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I baked one morning, filled and crumbcoated after cakes cooled. I iced the following evening. icon_confused.gif

tiggy2 Posted 14 Jan 2010 , 2:53am
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It should have been well settled by then. Was it refrigerated prior to icing or at room temp?

Mug-a-Bug Posted 14 Jan 2010 , 3:03am
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Room temp.

Kitagrl Posted 14 Jan 2010 , 3:17am
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It kinda looks like the filling got too warm and squooshed out, because the cakes are almost right on top of each other...

I always refrigerate between each step and after the cake is done and it really really helps keep it sturdy and lets it set up so then by the time its served at room temp (after transport) it kinda tends to stay put.

confectionsofahousewife Posted 14 Jan 2010 , 3:18am
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I have no clue why this happens, but I had to look because I love the title! Although I didn't know you were supposed to let filled cakes settle before icing icon_redface.gif Oops!

tiggy2 Posted 14 Jan 2010 , 3:37am
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Are there any boards/supports between the bottom 2 layers and the top 2 layers?

CakeMommyTX Posted 14 Jan 2010 , 3:50am

I can't really tell from the pic but is it 2 cakes torted and filled or 4 cakes stacked?

jammjenks Posted 14 Jan 2010 , 3:54am

I wish I knew what caused them too. I think they may just remain one of life's crappy mysteries. Just so you won't feel too bad, look at this one of mine. It was front and center on the top tier, making the bow hang in an odd way. I didn't see it until I was carrying it into the reception hall. I did the best I could...
LL

Mug-a-Bug Posted 14 Jan 2010 , 2:50pm

Sorry, you can't really tell from the picture. It is two 2" cakes, stacked and filled with BC.

CakeMommyTX Posted 14 Jan 2010 , 2:54pm

Oh okay ,then my theory is out the window..lol
I was thinking if it was four 2" cakes stacked with out supports then that was the problem, too much weight.
Sorry I could'nt be much help.

tiggy2 Posted 14 Jan 2010 , 9:06pm
Quote:
Originally Posted by CakeMommyTX

Oh okay ,then my theory is out the window..lol
I was thinking if it was four 2" cakes stacked with out supports then that was the problem, too much weight.
Sorry I could'nt be much help.


That was my thought too.

elvis Posted 14 Jan 2010 , 9:26pm

Cake Autopsy- ha! Awesome. Anyway, I agree, it was probably related to the "overhang", although it is so slight. Good thing it was practice.

Jammjenks, your picture so reminds me of the times when I've had a random buldge. Doesn't happen that often, but without fail, it is ALWAYS front and center!

cakeymom Posted 14 Jan 2010 , 9:53pm

I recently rented, "Perfecting the Art of Buttercream" and it talks about this very thing. I was amazed that it was at my local library, it's by Sharon Zambito. She has a cure for this. So check to see if your library has it. If not they maybe willing to order it. My library has another DVD on order right now, "Boxes and Bows". If not, buy it because it's worth every cent.

She's awesome!!!!!!!

cakeymom

Peridot Posted 14 Jan 2010 , 10:19pm

I never refrigerate! I use a BC dam and fill and stack. Sometimes I 'dirty ice" and cover with plastic wwrap or sometimes just cover well with plastic wrap. I let the cake set overnight and then the next day I trim the sides.

I don't think twice about what side of the cake I put together.

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