Can anyone help. I recently made a stacked cake covered in fondant. 10", 8" and 6" rounds. I decorated each layer individually and everything looked great . Nice and smooth all decorations nicely placed. After I stacked all 3 layers(9 dowels in 10" cake to support 8" cake and 7 dowels in 8" cake to support 6" cake) the cake appeared to buckle and now all the layers were no longer smooth. The cake looked like each layer was buldging. I was very disappointed with the appearance after stacking. Does anyone have any suggestions!
Were the 6" and 8" on cake boards and then you stacked them?
There are a variety of possible things. Did you let the cake "settle" for a day, or at all, after filling them? That helps avoid a bulge. Do you use a stiff dam when you fill? Are you sure your dowels weren't too short, so that the weight was a little too much?
Yes, i did have all the cakes on cake boards. I wasn't aware that i should make a stiff dam around each layer before filling with buttercream frosting. Maybe I can try this the next time along with stiffer frosting. Maybe the frosting was too thin inbetween the layers and with the weight of everything on each layer it caused the softer frosting to buldge. When I view all the cakes on this website they all look so smooth and perfectly shaped. it is so amazing to me.
I use fondant all the time, it sounds as though you over filled the layers
Sometimes the edges of a cake will poke out a little. Try trimming the sides with a long knife after you have stacked them and before you ice them.