I never had this before (but then again, I've never used this recipe before). Should I just frost and fondant as before or should I try to correct it (push the layers back) or should I say screw it to the fondant and just bc it?
There are tons of posts for "buldging" on this site.
if you have let it set for some time, with the crumb coat, and you see the bulge, then cut the bulge( trim it down) then crumb coat a little more. let it set up a little longer , ice and lay on the fondant. hth
I would remove the excess around the center of the cake where the layers meet and crumbcoat again before I iced and covered with fondant. Did you not make a dam to hold your filling?
Thanks for the replies. Issue is, the issue is time. It's for my birthday (dammit, I want a cake and if no one will bake me one, I'll bake my own) and we're having company over in 2 hours. Robin, I made a really thick damn (it was more clay than bc when I piped it) but I did use pudding (another thing that I've never done before). I ended up pushing it back up, and sticking it into the freezer. Now, I am in SoCal and heat is a factor today but I will see what happens. Thanks, again.
Well..Happy Birthday!! since you did dam the filling maybe it is the pudding I don't know I have never used pudding for a filling because I don't like to refrigerate my cakes. I don't use perishable fillings so that I don't have to. Hope that it all works out for you and that you have a great birthday! I'm sorry that no one would make you a cake.
Sorry this has happened. Happy Birthday to you. I made my own. I would rather make my own. Hubby insisted last year I should not make my own and instead got me one at Kroger bakery. It was awful. Even grandkids didn't eat very much of it. So I made my own this year and it was yummy. Good luck on getting your cake to turn out right.
Thanks for the wishes . The pushing back worked !! The people that had the cake were offering to pay me so that they can take it home - I love when that happens . So what I did in the end was just used my hands to nudge the layers back into place, stuck it in the freezer for about an hour and then into the fridge until an hour before we served dessert.