You Can See Where My Layers Are Through The Icing
Decorating By sheila06 Updated 22 May 2007 , 1:42am by indydebi
ON alot of my cakes you can see where the layers are....I use enough icing on the sides, I think, but it seems that you can always see the impression of where the layers seperate. I even fill them the day before and let them settle....what am I doing wrong???
I have noticed that it is more noticeable on my wedding cakes.
I know this probably isn't what you want to hear, but...I just looked through all your photos and I can't see what you're talking about. Your cakes are so beautiful 
Are your cakes perfectly level on top? Domed cakes are the only reason I can think of for the layers "separating". I did a tutorial on bulging cakes, I don't know if you will find it useful or not -- you are so talented!
www.cakeboss.com/preventbulging.aspx
Here's what I do: I always bake 2 layers for a tier, instead of cutting and torting one layer. So I know what you mean about a separation. I fill a pastry bag with icing, then put the first layer on the board, pipe from the outside going into the center. Then I place the next layer on. (I put this layer in the freezer so I can handle it better) Then I let it defrost. Then I take the pastry bag again and go around the separation of the two layers to fill it in good. Then I crumb coat it. This usually works for me. But you must make sure the top layer is completely level or you will have it show.
Sheila something I do on every cake I make. Make your dam on the bottom cake layer just inside the top edge with buttercream piped with a #10 plain piping tip, add your filling and the top layer of cake. Then use the same bag of icing and pipe a line all around the sides of the cake where the two layers meet to fill in that space, smooth the line with an icing spatula and then crumb coat your cake. Chill well and then add the final icing and smooth. Filling in that space makes all the difference, it is a great trick I learned many years ago from another decorator.
Ah, I didn't read candyladyhelens post till after typing mine, seems great minds think alike!
If you are using a pan with a flared edge (not Magic Line), the flared part of the cake may be sticking out slightly. Before I ice cakes made in a flared pan (which are being replaced one by one!), I freeze the cakes and then take a knife around the outer rim of the cake, cutting off the flared part.
Sides end up smooth as silk!
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