I am hoping someone can help me out. When i do either a two to four layered cake it tends to shift to the side which makes it uneven when covering in fondant.
i cut the cakes so they are straight, i go to ice it and it slowly shifts to one side.
what am i doing wrong?
Possibly over filling. Your filling should not go above your damn. I also let me crumb coated cakes sit overnight in the frig before icing.
I'm just wondering how big the filling in the middle should be? This happens even when i just use a buttercream filling too. I have no idea what i am doing wrong.
AYes sounds like you are overfilling the filling of the cake plus you should probably let your cake settle here's a thread about a trick how to do that.
AI would say my filling is about 1/4 of a inch high maybe alittle higher but not much. And it does depend on the filling like I've notice if I'm using a strawberry filling it can be slippery plus the icing that you are using for your dam should be quite stiff.
When you make your icing make it a stiff consistency use that for your damn than you can thin the rest of your icing to crumb coat your cake and go from there.
yeah i think that is my problem, my buttercream is pretty soft when i first make it. Hmm i guess it's back to the drawing board for a new buttercream. Thanks for the tip i will have to watch it when i'm home ;)