i have noticed that several hours after i am done the frosting tends to "bulge out" on the sides of my cakes where the layers are. i use butter cream. am i not getting it thick enough and the weight of the cakes are sagging???
I dont know I do not put a lot of filling and I have this apparently it is because you should torte fill and leave for several hours to settle. As I like my cakes as fresh as possible I always bake day before delivery I just ignore. Not alot I can do as I always bake fill and cover once it is cool. Good luck.
When filling my cakes I try to not go all the way out to the edge of the cake. That way, when the top layer settles, it doesn't ooze out the filling causing a bulge. Also, I do a bc dam around the edge. If I am doing a "chunky" filling like cherries, I scoop out some of the bottom layer for the chunks to sit in. It really helps.
HTH,
Kat
It's important that the layers are completely level or there will be gaps where the filling will just bulge out!
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