Hello!

Ok, before I run to the nearest cliff and jump off I thought I would throw this out there. So, on my fondant covered cakes I can always see the layers, always. Here is what I've done: I've put a thick dam, thin dam, "cake spackle" dam, no dam, double thick dam...really every kind of dam possible and I continue to see the layer lines after putting on my fondant. Is my cake too soft? Should my fondant be thicker? I really feel like I have tried everything...I even trim everything up like in Sugarshack's Flawless Fondant DVD. I would appreciate any help or tips!!

Thank you!!!!

After filling your cakes how long are you allowing them to settle before icing/covering with fondant? Cakes settle. If they aren't allowed to settle before covering with fondant you will get a bulge. I do anyway. I also make a dam and use stiffened buttercream.

Oh yes I forgot to add they sit over night with a stiff dam! ( I am a CC addict lol) Thats why I wonder...could my cake be too soft, not dense enough?

I would say roll your fondant thicker.

do you have a photo example? maybe try a coat of ganache?

Is your cake cold when you cover it with fondant?

Have you tried ganache under the fondant? It dries more firm, and presents a smoother finish for the fondant.

I just spent the last 10 minutes looking for bulges in your cake photos...I don't see a single one! I'm thinking if you can cover them that well, don't worry about them BTW, you do beautiful work!!

Ok, I looked at your photos and I'm not seeing a bulge. Is this a problem that you're just now experiencing? Are you using different pans than the ones you used for the cakes in your photos? I am thinking that maybe your pans don't have a straight edge? If you're damming your filling and letting your cakes settle then maybe the sides aren't straight?

Like I said the cakes in your photos show NO bulge. You do very pretty work too

and again...ganache! Works for me, I'm a complete convert. And tort your layers...the thinner the layer of filling, the less it wants to come out...right pros? I'm 99% sure...

Thanks everyone for the nice comments. I have tried ganache one time and truly liked it. This has been happening for a while, and I have been wanting to switch over to ganache but just haven't yet. It all started with the Agbay...haha lol, don't get me wrong I love that little guy, but have been noticing it since I began to torte (maybe because there are more to notice ). I also sit in a little shop all by myself and do these cakes so maybe I'm going batty!!

I don't chill or freeze my cakes...do you think this could help? I really appreciate your help...it is making me feel much better about these cakes I am currently working on!!!

No, putting fondant on a cold cake will make it worse.

Maybe this will help http://www.cakeboss.com/PreventBulging.aspx

OK, I'm not seeing it either and your work is beautiful! Are you sure your glasses aren't too strong?

I use sugar shacks method and it works for me...