Icing A Cake - Bulge/line Where Cakes Meet

Decorating By rfleming Updated 4 Jun 2010 , 4:17pm by indydebi

rfleming Posted 4 Jun 2010 , 1:01pm
post #1 of 8

When icing a cake with buttercream (or any other icing), how do I keep from getting a line where the two cakes meet?? I don't notice this as much when I tort a cake, but when I have two thicker layers I seem to notice where the two layers meet and it really bothers me! Am I putting my buttercream filling to close to the edge?? Am I using too much buttercream?? Any help? it doesn't happen every time, but I normally fill my cakes the same so I don't know what I'm doing to cause the problem sometimes and not others. uggghhh!

7 replies
charliejo Posted 4 Jun 2010 , 1:33pm
post #2 of 8

im having the same problem, love to know also

pattigunter Posted 4 Jun 2010 , 1:44pm
post #3 of 8

I usually mix some buttercream really thick and pipe a dam around the edge of the cake before you stack. The thick buttercream will keep the filling from bulging out of your cake. This works every time. Just mix a lot of powdered sugar with your regular buttercream and put it in a bag with a hole cut in the end and pipe all around the edge of the cake. Then fill and let it set for a few minutes before you crumbcoat.

emrldsky Posted 4 Jun 2010 , 1:48pm
post #4 of 8

This could also be the cake still settling after you've iced it. How long do you wait after filling before icing?

Leahs (a prominent member here) posted a while back about wrapping your filled and un-iced cake with cling wrap, and then placing a ceramic tile on the cake to get it to "settle" faster.

I used this trick on my last couple of cakes and it is AMAZING! I usually set a level on top of the tile, so I know it's settling straight. Oh, and make sure you place the top-side down. icon_redface.gif I didn't do that the first time and while it turned out fine, I still laughed at myself when i saw the indentations from the bottom of the tile on my cake.

Mikel79 Posted 4 Jun 2010 , 2:30pm
post #5 of 8

This is happening because there is no dam preventing your icing from "spilling" out. Stiffen some BC incing and pipe a thick dam around the cake where it is to be filled. Make sure you leave your cake to settle for several hours, if not overnight....


mamawrobin Posted 4 Jun 2010 , 2:32pm
post #6 of 8

I agree with both pattigunter and emrldsky. You need to pipe a dam to keep your filling from "escaping". I also add powdered sugar to my buttercream to make it really stiff for the dam. I add powdered sugar until I can roll it in my hands like playdough. Form a dam with the stiffened buttercream then fill your cake.

You also need to allow your cake to settle after filling BEFORE icing or covering with fondant. I level, fill and wrap my cakes and allow them to sit for at least 6-12 hours so they have time to settle. Leah's method of adding weight to the top of the cake is a great way to speed the process if you don't have that much time to allow for it to settle.

rfleming Posted 4 Jun 2010 , 2:32pm
post #7 of 8

Thanks so much for the tip. I don't really wait for my cake to settle all the time so that is probably my problem. I have another one to ice tonight so I will try it out!

indydebi Posted 4 Jun 2010 , 4:17pm
post #8 of 8

This is the best explanation of bulging I've ever read:


(because of the format of "cakeboss" on CC's site, you'll have to copy and paste the link .... but do it. THe explanation and photos will explain it very well.)

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