ACan someone please help me with an issue I can't seem to figure out? I filled my cake with buttercream, crumb coated, pushed down reallllly hard to squish as much air out as possible, and even sat a pan on top with water in it over night. The next day I could tell that more air had released. I smoothed it out and iced. After stacking, I am still getting a bulge. I put bamboo supports in the cake as well (I cut them right where the buttercream ends) my cake is very heavy like a pound cake. Could this be my problem? I just don't know what else to try. I didn't tort the cake I just have two layers (2" a layer)

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It's a two tier cake-12" round and 8" round. I used 6 of the bamboo skewers (Wilton brand). I am still very new at all of this and thankfully, this is my daughters birthday cake. I do sell occasionally (if I have time) I have another cake similar to this for a friend due in a few weeks, so any help would be appreciated :) [IMG]http://cakecentral.com/content/type/61/id/3240605/width/200/height/400[/IMG]

yes what cwr41 said plus supports need to be cut equally the same not each one cut to the top of the icing--so you put one in and mark how long you want it to be--remove it -- cut all the dowel that same size--

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Thank you I will try that next time. I was cutting them one at a time :/ I have watched so many tutorials on caking, I never know which method is the best way. I have been at this off and on for a year so I'm not always practicing making cakes.