I'm sure this has been addressed before but I'm really having problems.
My 2 layer cakes are buldging....the icing in the middle of the 2 layers looks perfect when I do it and even if I refridgerate or freeze but as soon as I add the fondant or the icing after the crumb coat, the middle icing starts buldging out.
I've tried lessening the icing and even not taking the icing to the end of the cake but its not working. Do you all just put a tiny think layer of frosting between your cakes???
Please help, I have a big order next weekend and I'm freaking out :/
THANK YOU - You all help me SOOOO much!!!
Do you use a dam of thicker icing around the edges of the cake layers?
Are you letting the cake rest before icing/applying fondant?
I have had the same problem, I've built a dam and it still oozes. I have to remember to let it rest.
use a dam and let it settle overnight before putting on fondant
No, I have not been letting it settle overnight - ok to let it set out while its resting? I just don't have room in my fridge
Thank you - Thank you - Thank you!!!
Leah....I have ceramic tile leftovers....trying the trick today!!!!! YaY! Thanks, you rock!
Mommomcakes, you really can't do the settling in the fridge. The fridge will cause everything to set up firm, completely *defeating* the settling process.
icing to thin and you may have too much in the middle