do you ahve it filled? Is it buldging between layers? If so, there was a thread on this about a week ago, you might want to do a search for.
Is it the filling that is bulging? Or an air bubble under the fondant? If it's the filling, a stiffer icing used for the dam would help. If it's an air bubble, let the cake settle (I usually allow overnight) after you layer and crumbcoat before applying the fondant.
If it's a light cake, it may be the weight of the fondant squashing it down. Try using a firmer, denser cake when you're going to cover with fondant. Also, after you've dammed and crumbcoated, take your finger and run it around the filling to remove excess icing, leaving a slight indentation. This should prevent bulges from showing.
You may have put too much filling in your cake. I love the filling so I have to control myself and be sparing on the filling!
Jacqui
It could be you didn't let your cake rest long enough before you covered it. I have created a 'Preventing Bulging' tutorial on my web site: 
http://www.cakeboss.com/PreventBulging.aspx
You may have put too much filling in your cake. I love the filling so I have to control myself and be sparing on the filling!
Jacqui
Lol, I'm always afraid of this too.
Lol, for me too. It's like this:
(Angel on one shoulder, Devil on the other):
Angel: That's enough filling now.
You need a little more.
Angel: It's plenty. It tastes soooooo good.
Angel: If you put more it's going to bulge. Go on, go on. It won't bulge.
Me: Well, just a *little* more couldn't hurt...
And the next thing you know...I've got a bulge. Or worse, a side blowout. Cake decorating is teaching me self control. 
Cakeboss, I love your tutorial! That's a great explanation of how to do! I know I think I love the filling more than the cake sometimes! LOL
Jacqui
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