I'm very new to decorating and I'm having a problem that keeps rearing it's ugly head. It seems like every time that I make a cake and use buttercream to cover it, I end up with a bulge around the middle between the layers. I notice it more after the cake has set for a while. It's very frustrating because I have to take off decorations and add more icing to try and fix it. Any help would be greatly appreciated!!
couple things you can try. make sure you have a stiff dam around your filling. cake spackle can also help add some stability to your cake. after filling but before coating, you can also let it sit out for a bit to let it "settle" before you work with it.
Thanks for the tip!! What is cake spackle? Should I be using a very stiff icing for the dam? I've been piping a dam but it's been the same consistency as the icing that I use to crumb coat my cake.
I add powdered sugar to my regular buttercream until it's so firm I can literally roll it into a ball with my hands!!!
Then I pipe that (you gotta squeeze hard) with just a coupler on the bag, and use it as a dam and I've never had a bulge!!
here's another thread on cake spackle:
Ok...I'll give that a try!! Thanks so much for the help as always you guys are awesome!!