Filling Of Cake Coming Out Help!!!!!
Decorating By manatee19 Updated 1 Apr 2006 , 3:42am by DiscoLady
I put together all my cakes last night for the wedding this Saturday. My lemon cake is giving me some issues. It's a lemon cake with a lemon curd filling. When I put the top piece of cake on it was kind of sliding but didn't think much of it. When I was putting the crumb coat on, it started moving, I thought-ok. Then I looked at it when I was done, and the curd made little bubbles and is buldging from the cake (not big bubbles but still not good). I hope that makes sense.
What should I do???????
Maybe: Scoop it out???? Or just apply final coat????? Or Level it then final coat????? Any suggestions would be wonderful.
Thank you Thank you Thank you.
Stephanie
Maybe you used too much filling? Did you make a dam? If not, take it apart and make one with stiff buttercream. If there are a lot of open spaces between the layers after you re-stack it, pipe more of a dam using a tip inserted between the layers. Let this crust for about 15 minutes, then continue with your next steps. Would it be practical to insert a dowel down through the middle to help with any sliding? If you do this, make sure the cake cutter know it's there. Let us know how it works out
I would take the cake apart and start over. I had this happen on one of my cakes in my Wilton class and the whole top layer ended up sliding off of the bottom layer. It may mean that your filling is too thin, or that you put too thick of a layer and didn't put a large enough dam around your filling. Whatever you do I wouldn't just leave it and apply the final coat it will probably slide on you. Maybe you could remove the top layer, scoop out the lemon curd and apply a new dam of buttercream around the edge, a nice thick big one at least 1/4 more like 1/2 inch in from the edge. then re add your filling making sure not to fill too full. Good luck.
Here is a pic of what happened to mine, you can see the buldge on the left side where the top layer is beginning to slide off!
I'm guessing on this one, but can you some how put a frosting border in the crack between the two cakes? Then smooth the frosting. Luckily you caught it before the final frosting layer. OR maybe letting it sit in the fridge for a bit to harden some. Good luck!!
Well I did put a double dam around it. I think the dam might have been too thin. I have enough curd left, so I will defianlty take your advice and start again. Minor set back (no biggy-things happen), I'm taking this whole experience in for next time.
You guys are so amazing and I couldn't thank you enough.
Stephanie
There are a few kinds of lemon curd. Some are too thin to be used as a filling. For my fillings instead of the dam I go all around the bottom layer about 1/4 in and cut 1/4 inch down or a little more depending on how much filling you want. After you cut, remove that circle and place your filling in that. That helps with both not getting a bulge and not having leaking filling.
fearlessbaker-
What a great idea! I am going to try this!
Thanks
So many great ideas, now I don't know what to do. It's been in th fridge for the night and afternoon, it might be hard enough to just cover it. I may not want to risk it......I'll have to think.
But thanks everyone. I'll post a picture on this thread of the before.lol
Thanks
Stephanie
I had this happen to me once. It was a small buldge on the side and I kept applying pressure to it as I smoothed my cake with my cloth and it kept buldging out. I thouhgt it was the filling but it kept buldging out rught after I would apply pressure. Really weird. So I took a toothpick and stuck it into the buldge and it went flat instantly! It was air!!! 
Really weird and it's never happened since...a fluke I guess...
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