I'm having trouble with my cakes buldging. First time I thought it was just the fondant but now it has happened with buttercream...on the sides (just like me 
) But seriously...does someone have an answer.
I think there is an article on how to prevent them.
http://www.cakecentral.com/article5-Solution-For-Cake-Bulging-Between-Layers.html
Cake buldge is my number 1 nemesis!! (spelling?)
I have picked up a few tips:
1) You have got to have enough time to let your cakes sit for not just an hour, but several hours to settle!!
2) I ice all my cakes using the upside down method so while they are sitting, I put a cake pan on the top (bottom) of the cake and put some box mixes in the pan to help add weight to help settle.
3) Make sure you put a thick ring of icing if using a filling, then go around the edge of the cake again where the layers meet and then smooth!
I hope this helps!
Kelleys tutorial just about sums it up! This should help:
http://www.cakeboss.com/PreventBulging.aspx
Thanks Kelley....I will give that a try.
Patrice
In Kelley's tutorial, she has the tops of the two cakes in the middle facing each other and the bottoms up and down. Is this the proper way? I've started stacking them with the two bottoms in the middle. How does everyone else stack their cakes? Thanks
Cake buldge is my number 1 nemesis!! (spelling?)
I have picked up a few tips:
1) You have got to have enough time to let your cakes sit for not just an hour, but several hours to settle!!
2) I ice all my cakes using the upside down method so while they are sitting, I put a cake pan on the top (bottom) of the cake and put some box mixes in the pan to help add weight to help settle.
3) Make sure you put a thick ring of icing if using a filling, then go around the edge of the cake again where the layers meet and then smooth!
I hope this helps!
Almost exactly the way I do mine, if icing upside down or the standard way of icing a cake. I can't stress enough how important it is in filling in the line on the side of the cake where the two layers meet, I use the same tip and buttercream I use for my dam, a #10 plain piping tip. After you have piped the line all the way around the sides of the cake, smooth the line with an iciing spatula, crumb coat and chill for about 10 minutes before icing with the final coat of buttercream. If you are going to cover with fondant you can just ice with one coat of icing, not as thin as crumb coating, but not a very thick coating either. Some feel you need a stiffer buttercream for the dam and the piping line on the sides. I find it isn't necessary, I use IMBC which is very light and it holds perfectly.
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