ASorry for posting so much lately!

I have been practicing for my first square wedding cake & when I put the fondant on, the buttercream/filling bulges through. Any suggestions to how I can stop it next time? Thanks! [IMG]http://cakecentral.com/content/type/61/id/3267252/width/200/height/400[/IMG]

Basically you need to pipe a dam and let the cake settle, type in Bulging cake in the search bar at the top and heaps of threads will come up to explain how to prevent this.

AOkay great! I'll check it out! Thank you! [@]810whitechoc[/@]

AWhen I fill a cake I pipe a thick dam from buttercream, fill the cake and let the cake settle over night in my fridge (I wrap the cake with saran wrap).

Also, instead of icing the cake with buttercream I use white chocolate ganache on all my fondant covered cakes. The ganache holds up to the weight of fondant really well.

Try and roll the fondant very thin. I like mine to be 1/16" thick. I can almost see though it when rolled that thin.

AOkay great thank you! Would I just add more powdered sugar to my regular buttercream to make it thicker? [@]cai0311[/@]

A

Yes, you would add more powdered sugar to your icing to make it stiffer.

AThanks! Probably a lame question but just making sure!