can someone tell me why i have small bulge were my dam is between my layers. I use stiff icing to dam with but it looks like it is bulging a little after i put the icing on my cake. i use 2crisco to butter icing could that be the problem. I get the icing smooth but after a little while the bulge comes Please help. Does anyone have good recipe for Hi Ratio shorting icing. 
I was having that problem here a while ago. Some one told me to let the layers settle for a little while after putting the filling in and setting the top layer on. You let it sit for about 5 minutes and gravity will do it's thing. Then you can clean things up before icing the cake.
I also use a medium consistency to do my dam.
You also need to make sure that your dam is not too close to the edge.When you set the the top layer down it could be pushing it out.
Another issue (which is mine) is that I tend to overfill with the filling. My dam is stiff enough but I sometimes put too much filling and it ends up spilling over. HTH!
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