Cake Buldge

Decorating By lesmosa Updated 6 Jun 2012 , 8:23pm by BlakesCakes

lesmosa Posted 5 Jun 2012 , 7:18pm
post #1 of 7

Hi All,

I know this question is asked a lot and I've also read a lot of the responses to this question but I just want to make sure I'm understanding correctly.
The question is, how do I avoid getting the dreaded cake buldge?

From my understanding, after reading various posts, is to
- make sure all layers are level
- create the dam
- fill the cake
then, leave the cake out on the counter overnight to help let it settle
- crumb coat
- then apply fondant

Is this correct?
Do I also put a heavy book on top to help the settling process? Do I crumb coat and leave it to settle as well?
I think I'm also rolling my fondant out too thin. What is the recommended thickness of fondant?

I've read some posts that say to use ganache instead. But not everyone wants ganache. Would using buttercream filling with a ganache crumb coat make a difference, or would it have to be all ganache?

Thank you in advance.

6 replies
BlakesCakes Posted 5 Jun 2012 , 7:55pm
post #2 of 7

1- make sure all layers are level
2- create the dam
3- fill the cake
4- crumb coat
5- leave the cake out on the counter overnight to help let it settle
6-put on final coat of buttercream or ganache
7-chill slightly
8- then apply fondant


The above order it how I do it. You can't leave a filled, but un-iced cake sit out unless it's covered or crumb coated.

You can use ganache and/or buttercream in any combination that you want.

Rae

lesmosa Posted 6 Jun 2012 , 1:42pm
post #3 of 7

Great! That helps immensely! Thank you for your reply!

Do I cover it in plastic wrap and put a book on it, or leave it as is?

jeartist Posted 6 Jun 2012 , 2:46pm
post #5 of 7

What has helped me immensely is to fill, press to settle it and then freeze it a minute before trimming the sides to make sure they are smooth and even before crumb coating. I saw this on a video by Edna de la Paz and it has made all the difference for me.

sillywabbitz Posted 6 Jun 2012 , 5:00pm
post #6 of 7

Sharon Z's Perfecting the Art of Buttercream DVD from www.sugaredproductions.com fixed my bulge issues and seriously improved the overall look of my cakes. .

BlakesCakes Posted 6 Jun 2012 , 8:23pm
post #7 of 7
Quote:
Originally Posted by lesmosa

Great! That helps immensely! Thank you for your reply!

Do I cover it in plastic wrap and put a book on it, or leave it as is?




Once I have it filled & crumb coated, I leave it to sit at room temp--no plastic wrap. I prefer overnight, but if I'm rushed, I have put a piece of parchment on the top and set something heavy that is larger than the cake top on it, making sure that it's even & level. I have a marble floor tiles that I use for this.

I never cut away any portion of the sides of my cake for 2 reasons. First is that I feel the baked edge of a cake adds greatly to it's integrity and sturdiness--sort of a natural cake "collar". Second is that keeping the baked edge intact decreases the amount of crumbs that come up in the icing process.

HTH
Rae

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