A Word On Cake Bulges

Decorating By Mug-a-Bug Updated 1 Jan 2011 , 3:08pm by Mug-a-Bug

Mug-a-Bug Posted 29 Dec 2010 , 3:04pm
post #1 of 10

I stopped getting *most* of my cake bulges when I started refrigerating every cake; every time. No, this won't harm your fondant. I rarely get a bulge these days when my cake has been sitting out of the fridge a while and gets pretty warm. The fridge seems to stiffen everything up before a bulge has a chance.

Saw this article today, and hope it helps:

http://www.cakeboss.com/PreventBulging.aspx

9 replies
-K8memphis Posted 29 Dec 2010 , 3:23pm
post #2 of 10

Briliant!

jenscreativity Posted 29 Dec 2010 , 4:02pm
post #3 of 10

WOW!! I just got done viewing over his site..great topic! I'm going to work on this too!
thank you!

leah_s Posted 29 Dec 2010 , 4:31pm
post #4 of 10

You know that's Cake Boss the software company, not Cake Boss the New Jersey decorator, right?

jenscreativity Posted 29 Dec 2010 , 4:34pm
post #5 of 10

oh wow..no I didn't know that! I thought it was cake boss the jersey cake decorator..well, is this software worth it or no? Thanks for lettting me know that..

Mug-a-Bug Posted 30 Dec 2010 , 9:57pm
post #6 of 10

I assumed it was the company not the software. I tried this theory and still got a bulge on my cake today. I'm stumped.

Prill Posted 30 Dec 2010 , 10:44pm
post #7 of 10

You are talking about the cake not a fondant bubble right? Just wanted to clarify. I will try the refrigeration.

Lisa-G Posted 30 Dec 2010 , 10:56pm
post #8 of 10

I've found that refrigerating doesn't really have an effect on the bulge, but making sure the cakes are level and there is a STIFF icing dam around the edges always works. I didn't know cake boss company did tutorials though, thanks for sharing the link!

Mug-a-Bug Posted 1 Jan 2011 , 3:08pm
post #10 of 10

Yes, I was talking about buttercream and fondant bubbles. I have found that refrigeration prevents both kinds, but I still get the occasional bubble that forms on buttercream after coming back to room temp. I did a wedding-cake yesterday that I did NOT want to bulge. I leveled, filled, and crumbcoated and fridged overnight. Then I carved the sides to be perfectly up-and-down and crumbcoated again. STILL got a buldge on one of the cakes, so I have no idea; but I won't waste my time leveling a buttercream cake again. icon_rolleyes.gif

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