I just finished a cake and the sides were bulging because of the filling. I am making another cake right now and I don't want that to happen again! Is my fondant too thin? Too much filling? I am using cream cheese filling with a layer of raspberry jam on top. How do I make the sides of a fondant cake perfect?
I always seemed to get a bulge on my buttercream, even though I tried taking all the advice I could. I finally figured out that if I let my cakes sit overnight (crumbcoated) with a tile on top to weight the cake down, I stopped getting bulges. I think once you ice the cake it starts to settle and any air that trapped starts bulging out. HTH!