I did a 3D Crown cake and am still doing the final touches on it..I am quite disappointed as the fondant is slightly buldging on the bottom .I can hide most of it with trim but it really makes me mad ..I crumbcoated and let it sit over night to settle...there is still bulges so I ask..What is the secret..I have yet to see a buldge on any of buddy's cakes


Laurel

I assume you mean the buldge between the layers?? I have learned the hard way that I build a BIG, WIDE dam around it with semi thick icing and I never have the filling get very close to the edge..

Ya know as this has been asked several times but I have no clue other than daming, crumb coating, resting. I do want to share a neat lil trick I saw on a video once on youtube and I forget who it was (older lady baker with tons of experience) after covering her cakes in fondant she took a coffee straw or a very small straw and inserted into an area where she was going to be putting a flower or decoration later and left that straw in there for a few hours or overnight while the cake settled. This allowed any trapped air to get out so it prevented any bulging whatsoever. I have not tried this yet but will be when I am doing my first big wedding cake in May. I am like you I have no clue why they bulge but I'm going to give this a try on my next fondant cake. It works for her. She just inserts the straw so that is enters just past the fondant not all the way into the cake. HTH's

Chippi

PS if you try this let me know how it worked out for you

Stiff dam.
After assembling your cake, wrap in plastic and put 1 ceramic tile on top. The tile should be roughly the same as the diameter of the cake. Let rest for 2-3 hours. The weight of one ceramic tile seems to be perfect. Giving the assembled tier time to settle is key.

Once I place the top layer on, I press down firmly with my hand all over the cake. Firm enough that if I applied much more pressure, I'd break the cake. Then I crumbcoat/ice. I don't wait.