Help, I can't seem to get a lovely flat neat finish on my cakes, on one of them the buttercream seemed to bulge out and distort the fondant so on the next one I didn't put as much filling in and the fondant sunk in. This is all happening in e middle of the cake where it's cut and filled, I can't seem t get a perfect flush finish, any tips? Many thanks
I spent many years and cakes trying to figure this out.... my answer.... I've switched to only using Swiss Meringue Buttercream or ganache to cover my cakes. Regular buttercream is not sturdy enough.
AThank you for replying, that sounds a it daunting lol, I will research that and see if I can make it. Many thanks again, Louise
After you've filled and assembled your cake (before you apply fondant), press lightly on the top of the cake to make sure any air trapped between the layers is removed. This should help make sure you've no bulges when the fondant is applied.
Also, are you making a buttercream border when you're filling your cake? This stops the filling from bulging out the side too.
I'm still trying to master making a cake without bulges, but these tips helped me.
AThank you, yes have started doing a buttercream border and also setting in fridge for an hour before icing which seems to be really helping. Practice makes perfect :)