Think I may have raised this earlier in a wrong location.
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.
I've seen a thread here a few months back suggesting a settling period with a weight on top. The OP suggested a large ceramic tile (ie 12" x 12" placed on top of filled cake tier (not sure if fully iced yet) with wrap/baking paper inbetween for hygiene. Let rest for a few hours, then scrape off any buldged out filling (and then do the crumb coat) and then its ready for fondant.
Haven't tried the method yet, but sounds good.
Thank you, I think I will try this.