Please can someone help.
I am about to make a stacked 4 or 5 tier wedding cake.
The largest tier will be fruit, but the upper tiers will be sponge, 2 red velvet and 2 lemon.
My issue is, after adding frosting/buttercream to the cakes and crumb coating them, when I cover them with fondant, how do I stop the cream being pushed out of the middle and thus pushing out the fondant and having a 'bulge' around the centre of the cake.
Thank you for any help on this matter.
You should have a dam of stiff buttercream between each layer to encase the cream. Before you put the fondant on the cake you need to let the cake rest with something heavy on top so that it settles as if it had the fondant over it. Suggestions in this forum is place a tile on top of the cake. This will give you a chance to fix anything that will bulge out from between the layers. You can search on bulging here and you will get a lot of results.
Thank you so much. I shall take a look now.