How Do I Prevent This On The Sides Of My Cakes?
Decorating By mareg Updated 7 Aug 2007 , 5:29pm by Hollyanna70
Here is a tutorial done by Cakeboss on how to prevent bulging....
http://www.cakeboss.com/PreventBulging.aspx
I ahve that problem as well!! Thanks for the great tutoriaL Now I know how to fix my bulging problem!!!
Thanks for the compliment! I get the bulge when I fill the cakes. Does anybody know a good time frame for letting the cake "settle" before putting on a crumb coat then the final icing?
at least 6 hours but preferably overnigt.
Day 1: bake, torte, and fill
Day 2: crumb coat, ice or cover with fondant
Maybe I'm wrong but it really doesn't look like your cake is "bulging in the middle". It does look lighter in the middle but mine does that also because there is usually a gap in that area and more white icing is used to fill that gap in. That area just seems whiter not bulging. I hope that makes sense.
I have the same problem. I made a birthday cake today and it bulged. I know I put too much filling in. I always do. I double dam and everything but it still comes out.
Maybe I'm wrong but it really doesn't look like your cake is "bulging in the middle". It does look lighter in the middle but mine does that also because there is usually a gap in that area and more white icing is used to fill that gap in. That area just seems whiter not bulging. I hope that makes sense.
I don't think she was saying it was bulging. She was saying the opposite I believe.
I have the bulging problem so will check out this tutorial. Wonder if it would help my bulging waistline also? 
Diane
I forced icing in the gap too! 
Your cake is beautiful. I kind of see the gap but since I'm not very experienced, I couldn't tell you what you're doing wrong. I've learned from this discussion though.
Maybe try adding a little more batter in the pans so that you have very tall layers. Then, after the cakes have cooled, and while the cakes are still in pans, level your cakes with the knife sitting on the top of the pans. This way your layers don't change in width. It seems like a waste sometimes with the amount of cake I cut off the tops of my layers but at least the cakes don't have that dip then. Plus, it never REALLY goes to waste! My husband never minds getting the scraps!
Maybe try adding a little more batter in the pans so that you have very tall layers. Then, after the cakes have cooled, and while the cakes are still in pans, level your cakes with the knife sitting on the top of the pans. This way your layers don't change in width. It seems like a waste sometimes with the amount of cake I cut off the tops of my layers but at least the cakes don't have that dip then. Plus, it never REALLY goes to waste! My husband never minds getting the scraps!
That's exactly what I was going to say. My cakes look like that if they don't bake up high enough for me to level them straight across. If they have any kind of indention at all, I get those same lines, so it might just be as simple as making sure the sides that will be in the middle are as flat as the top and bottom.
Good luck! I'll keep watch to see how this turns out. 
the only time i dont allow cakes to sit over night like that before the "final coat" is when after i deliver them i know there will be a dayish before they are eaten/used. i like to do them right up to the final minute so they can have the longest possible time for freshness. now i know this isn't possible for everyone and certainly isn't possible for me all the time. its just what i try for even if there will be longer time.
That's exactly what I was going to say. My cakes look like that if they don't bake up high enough for me to level them straight across. If they have any kind of indention at all, I get those same lines, so it might just be as simple as making sure the sides that will be in the middle are as flat as the top and bottom.
Good luck! I'll keep watch to see how this turns out.
If your cakes aren't baking high enough, try adding 2 TBSP powdered egg whites (NOT meringue powder) to the dry ingredients and bake as you normally would. This helps add volume without the richness of extra eggs.
If your cakes aren't baking high enough, try adding 2 TBSP powdered egg whites (NOT ) to the dry ingredients and bake as you normally would. This helps add volume without the richness of extra eggs.
Thanks for this tip, I'm trying this out on my next cake!
Shelle
If your cakes aren't baking high enough, try adding 2 TBSP powdered egg whites (NOT ) to the dry ingredients and bake as you normally would. This helps add volume without the richness of extra eggs.
Thanks for this tip, I'm trying this out on my next cake!
Shelle
Once I learned this tip I use it in all my cakes! 
Powdered egg whites are just that -- egg whites that are pasturized and powdered. No additives. Meringue Powder is egg white based, but full of stabilizers which can effect baking quality (rising/taste, etc.) By their very nature egg whites add volume without detracting in any way from the finished product. Hope that helps some!
Powdered egg whites are just that -- egg whites that are pasturized and powdered. No additives. is egg white based, but full of stabilizers which can effect baking quality (rising/taste, etc.) By their very nature egg whites add volume without detracting in any way from the finished product. Hope that helps some!
Makes perfect sense. I never really thought about that. See, you learned me somethin Who said you can't teach an old dog a new trick??
Powdered egg whites are just that -- egg whites that are pasturized and powdered. No additives. is egg white based, but full of stabilizers which can effect baking quality (rising/taste, etc.) By their very nature egg whites add volume without detracting in any way from the finished product. Hope that helps some!
Makes perfect sense. I never really thought about that. See, you learned me somethin
Who said you can't teach an old dog a new trick??
ha ha!! Oh I don't know, they've been trying to teach this old dog things for years!! 
You can, but I've found that liquid egg whites will effect the final result -- too much liquid in a baked good is not a good thing (don't ask me how I know that...) That's why I prefer the powdered egg whites. They give me the volume I need without any added headaches.
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