Had Issues With Cake Buldging In The Middle...need Advice!
Decorating By traci Updated 15 Apr 2006 , 11:05pm by Cake_Princess
Hi!
I made a 10 inch 2 layer cake this weekend and had major problems with the icing buldging in the middle where the 2 layers fit together. It was strawberry cake with strawberry filling...luckily none of the filling popped out!
I can not figure out what went wrong. I usually level the cakes...make a dam...fill with frosting or filling...put the other layer on top...make a crumb coat and let sit in the fridge for a little while before I frost the cake. On this cake I did not let it sit in the refrigerator very long. After I frosted the cake it had a nice puffy bulge around the middle where the two layer connect.
Does anyone have any really great tips for this issue. I do not want any disaster on my upcoming wedding cake which will have a large chocolate filled tier!
Please help! 
Cakes bulge in the middle because they have not settled. That's why it's best to bake one day then frost the next. I used to bake and frost when I thought the cake was cool enough. But my class instructor told me that gravity brings cakes down slow. Also, try not to overfill. I hope this helps you. Happy decorating!
Sounds like overfilling to me.
I never have an issue with bulging. I pipe my dam about 1/4" from the edge then fill and put the top layer on the cake. Then I press down slightly on the top. Then I run my spatula around the edge to smooth out the icing before applying my crumb coat. I find this helps everything to get settled and prevents bulging.
I think one of the problems people have with bulging (in addition to over-filling) is piping the dam right on the edge. Once the cake starts to settle there is nowhere for it to go but out.
Oh great tips! I was piping mine on the edge. What do you mean by crumb coat?
I'm so glad you asked this Traci. I've had the same problems and assumed it was because I put too much filling in too. And I always put the dam right on the edge. I was thinking if I didn't then there would be a gap with no filling when the cake was cut. Guess the weight of the cake will prevent that because it will kind of smoosh out toward the edge.
I have seen and eaten other people's cakes with a good 1/2 inch of filling in them like Costco cakes and I wonder how the heck they do that without it oozing out?
KimAZ
. What do you mean by crumb coat?
It's a thin layer of icing applied to seal the cake surface to prevent crumbs from getting all over your final application.
So basically you apply a thin layer. Let it set then you apply a thicker coat of icing.
I always make sure that my damn icing is really thick. Then I add the filling and put the cakes together and put them in the fridge to "harden up" before I even add the crumb coat. Once the cake is settled I add the crumb coat and if it seems like the cake has a tendancy to slip in one direction, I add the plastic dowel rods just to keep everything in place. I think all this is necessary, because I like to put a really thick layer of filling. I think it's the best part of the cake and I don't like to scrimp on it. Once it's crumb coated I let it sit for a few hours to over night before I frost and decorate.
are we sure we're decribing cakes and not my tummy?
"settling" "bulging" "over filling"??
(show you what happens to teachers who finally are getting a week break after 12 weeks of NO break at all!)
Let's not go there with tummies 
So your getting a break huh?? So am I, I'm not a teacher but do answer phones for districts so even though I'll be working, the phones will not be ringing.. So think of us little people out there.
Have A great vacation you deserve it.. 
Once the cake is settled I add the crumb coat and if it seems like the cake has a tendancy to slip in one direction, I add the plastic dowel rods just to keep everything in place. I think all this is necessary, because I like to put a really thick layer of filling. I think it's the best part of the cake and I don't like to scrimp on it.
Normally if the cake layers are sliding like this, it's usually a good indicator that there was too much filling. Yes filling can be a good thing but it should compliment the cake not be the best part of the cake. Overfilling can lead to structural failure of a cake that even dowels cannot prevent.
are we sure we're decribing cakes and not my tummy?
"settling" "bulging" "over filling"??
(show you what happens to teachers who finally are getting a week break after 12 weeks of NO break at all!)
Hahahaaha! Sounds like that too. LOL. Ya'll are so funny!~Josie
Thank-you all for the advice! I will be baking all the tiers ahead of time and freezing. I will make sure that I do not pipe my dam too close to the edge and will make sure the cakes settle well before frosting. 
I also sometimes have issues that after I frost my cake...you can almost see through the icing where the 2 layers fit together. Do you think the icing is to thin???
Anyone else had this problem????
Thank-you all for the advice! I will be baking all the tiers ahead of time and freezing. I will make sure that I do not pipe my dam too close to the edge and will make sure the cakes settle well before frosting.
I also sometimes have issues that after I frost my cake...you can almost see through the icing where the 2 layers fit together. Do you think the icing is to thin???
Anyone else had this problem????
The icing might be fine. You might just be putting it on too thin.
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