AAny suggestions would really help!
When covering my cakes often they come out like this. The bulge is where the layers join. I buttercream cream my cakes between the layers and on the outside and then cover them with fondant. I think the filling is causing this but I am unsure on how to prevent it. What am I doing wrong?
I think your layers are to thick and heavy and thats what's causing the bludge; and it also looks like there might be too much filling...just a thought though.
You're not letting your cake settle.
Could be too much filling or a not strong enough dam.
AI agree with the above comments. I always refrigerate my cake for at least 3 hours before I cover them, so my buttercream is nice and hard. This way, the weigh of the fondant doesn't ruin the shape of my iced cake.
AI've also learned a trick from one CC member that i now use.. Aside from doing all the advices above (let the cake settle, stiffer dam, less filling, let BC crust..), after covering with fondant, i also poke a dowel straight through to let any trapped air escape. The hole is easy to cover with decorations.. Good luck! :)
You're definitely putting too much filling in between the layers. I always make sure to press down the cake when I'm done placing all the layers to make sure the filling doesnt come out, if it does, I just while it off.
Here are some fondant problems and how to fix them :
Fondant layer is not smooth :If your fondant layer is very thin it can show existing imperfections on the surface of the cake such as lumps in the icing or uneven layers. This issue has to be fixed before you drape the cake with fondant. You must make sure your cake is very smooth with no holes, protruding edges or creases.
Fondant is bulging : Fondant can be smooth and perfect and then with no warning suddenly develop an unsightly bulge. This can be a result of trapped air between the cake and fondant or fondant that is not adhering properly to the surface of the cake. There are a couple ways to fix this issue depending on how freshly iced the cake is and what tools are available. Like wallpaper bubbles fondant bulges due to trapped air can be deflated if the cake is freshly iced. You can prick the fondant over the bulge and press gently to flatten. If the bulge is near the bottom of the cake you can use an offset spatula to lift the fondant away from the bottom, wet the cake with water and smooth. If the fondant has hardened before you can fix the bulge the only viable method of fixing it is to camouflage the area with decoration.
Fondant is torn or cracked : Fondant that is rolled too thin or too thick can cause issues such as tearing and cracking. If the fondant is too damaged to repair it is best to take it off and use a new piece. The damaged fondant often has bits of icing and cake in it so reusing it can cause further issues. Tears and cracks can be repaired by filling them in with a fresh piece of fondant. Smooth edges with your fingertips coated in shortening. Cracks can also be smoothed out with an icing smoother or your fingertips. Do not wet your fingers with water, this will cause the fondant to melt and tear further. If the area is still unsightly you can always pipe on the spot or place a design element over the flaw.
Sweating fondant This can happen when your fondant covered cake is stored in the fridge. Try storing your finished cake in cardboard boxes big enough to totally encase the cake on all sides and the top. If the cake has visible “sweat” marks you can apply a little icing sugar on the damp spots with a clean paint brush.