Why Are There Indentations On The Sides Of My Layered Cakes?
Decorating By itsloops Updated 7 Jul 2006 , 8:53pm by fronklowes
I am not an expert on this but maybe you could put more buttercream icing underneath the fondant? The icing needs to be as smooth as possible underneath so the fondant doesnt show imperfections.
thats a bulge, and those do happen, A couple of things you can do to help cure these. First is to make sure that you don't use too much filling in your cakes. Make sure you make a dam, and don't fill above it. Another thing that you can do, is use a very stiff icing around the middle, kind of like a girdle to help hold that baby in place. Another thing is to let your cakes settle before finishing, cause gravity will help the filling settle in so that you can fix the bulge before finishing icing.
I'm not an expert either, but is the filling between your layers bulging a little bit? My cake instructor told us to fill the cakes, crumb coat them, and then let them sit for awhile to settle. Then, after they've had a chance to settle, ice them (and put fondant on if desired)--otherwise, the cakes might look a little dented on the sides.
In my opinion though, your cake really looks nice!
I believe I read on CC that after stacking the cakes, they should be left to "settle' so that once it is iced, there is no bulge. I've had the same experience, and have since left it to settle, and it's been better. Also, put the dam of icing a little more inside (not right on the edge), so that when the weight of the top layer squishes the dam, it doesn't push it out farther than the bottom layer. Good luck!
I like your cake! The colors are great.
You mentioned "stiff icing around the middle"
What does that mean?
You can use an icing bag and coupler or I like to use a #12 tip and bag filled with stiff icing. Before you fill your cake make a dam of icing around the inner edge of the cake layer, then fill, no higher than the dam, then put the next layer of cake on top of that. Then crumb coat and let settle before putting on final layer of icing.
It's one of two things. It could be a bulge from overfilling or not making a dam (use stiff icing to make a dam around where you are going to fill the cake with jam or whatever you use). Or, and this would be my bet, it's your baking pan. It probably doesn't have straight 90 degree angles on the sides; so, your cake appears to have a bulge and it does, but the bulge is cake, not filling.
Once I started using Magic Line pans (they have 90 degree angles on the sides) and not Wilton (no 90 degree angles on the sides), my "bulge" issues were solved. For oval, petal, and hexagonal cakes, though, you have to use Wilton pans, so I would suggest torting your cake, piping a dam of icing on the outside edge of the cake, add filling, add the top of the cake, and let it all sit for at least four hours to settle if you are using a slippery filling. If you simply fill with icing, you don't have to let it sit very long (a few minutes). Then, apply a thick layer of icing to the cake to make it as smooth as possible and to cover up those imperfect sides. Then, decorate or add fondant as usual.
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