I don't know what I'm doing wrong. All of my cakes have lumps on the side and I try my best to smooth them with every darn thing I've learned. It's almost as if the icing settles where the next layer is put on.
I know it's not the filling bulging out because I've taken care to use a damn and not to use too much filling. In fact I feel like my fillings are too thin!
I also crumb coat and put in the refrigerator for about 20 minutes, then ice. Is my final icing layer too thin? I just can't seem to get that perfect uniform smooth side.
I use a crusting buttercream with a hot spatula and then the viva papertowel!!! Help!!
Are you sure your icing dam isnt bulging out? I do my dam in a stiff/med stiff consistency. I dont put the dam really close to the edge. Put on your next layer. then i do what I call "cake caulking" I go back with the stiff icing and fill in any gaps left by the torting/layers. Then I kind of smooth that part out. Then it is a good idea to let your cake settle for awhile, might even want to press down on the top gently. then go ahead ad ice the cake.
i have that problem a lot too, i think it's o.k, then when it's all finished, it's bulgy. i think sometimes i need to take a knife around the edges, and kind of take off that extra little rounded part where the two layers come together, do you know what i'm saying? almost like "leveling" but on the sides.
I definitely use the damn with stiff icing and always start at least a half to an inch in from the edge. Then I fill the gap as well.
I really need a lot of practice doing the smooth edges. Look at the winter wedding cake and the cake box cake - the edges don't look smooth!!
ha...I just noticed I typed damn instad of dam!! I guess I really am mad I can't get it right!!!
I think it looks fine! Are you talking about the top edge then?
First of all, your cakes are great! I don't think the sides look bad at all....it's almost like they're not bulging, but not filled "enough" along that caulk line where they're filled. It could be the picture though! Do you find that they are a "bulgy" bumpy, or the opposite as I mentioned?
i agree with cambo, maybe more icing/filling where you stack them. like i said, sometimes if i take a knife and cut around the edges it helps, especially if for whatever reason, the top/bottom of my cake is "fat" i can barely notice it though, i only can see it because you pointed it out.
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