tizzie Posted 6 Mar 2013 , 7:36am
post #1 of

Hi all, i have a problem with my buttercream. when i decorate a cake in fondant the buttercream makes a rim around the cake and there is nothing i can do to stop it!! very unsightly. if you could help that would be great thanks x

6 replies
manddi Posted 6 Mar 2013 , 3:03pm
post #2 of

AIf you're referring to the dreaded filling bulge, you need to let your cake settle overnight before covering(or, if you're in a rush you can cover your cake with plastic wrap and put something heavy on top for a few hours and then cover).

tizzie Posted 8 Mar 2013 , 1:39pm
post #4 of

Amazing yes cake bulge!! Thought there might be a proper name for it. I like to make all my cakes super fresh usually im up finishing them in the early hours before they are due so for single cakes i could leave in fridge over night but what about wedding cakes? I mean ive only got a small fridge so fitting one in is just do able so i will try the other method might do a test cake before hand would die if i had to hand over a wedding cake with a bulge many thanks.
 

manddi Posted 9 Mar 2013 , 1:30am
post #5 of

AA cake settles at room temp; not in the fridge

DeliciousDesserts Posted 9 Mar 2013 , 1:47am
post #6 of

A

Original message sent by manddi

A cake settles at room temp; not in the fridge

Not necessarily. I bake, cool to room temp, cut & wrap, chill overnight. Cake settles some.

Next day, I fill, stack, & crumb coat. Then, I fridge overnight. Settles a bit more.

I never have the bulge problem.

manddi Posted 9 Mar 2013 , 2:10am
post #7 of

A

Original message sent by DeliciousDesserts

Not necessarily. I bake, cool to room temp, cut & wrap, chill overnight. Cake settles some.

Next day, I fill, stack, & crumb coat. Then, I fridge overnight. Settles a bit more.

I never have the bulge problem.

I didn't know that. Thanks!

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