Everytime I make a cake that is iced in white I can see through the icing and see the cake and the line between the layers, I don't have a bulge I can just see the filling icing. At first I thought I was putting the icing on to thin but this last cake I did I slopped on the icing and had probably a half an inch on and I could still see the cake underneath in some places! 
It is hard to tell in the picture but in person you can really see it. What am I doing wrong?
By the way, I now know why you should set a cake up at the site. I transported this cake after it was finished thirty minutes away and I thought I was going to lose my mind. Thank goodness for my husband, he carried it for me and drove. I don't think I could have done either, I was a nervess wreck! He is always so calm about everything.
Well first of all, your cake is beautiful 
. I don't know why you're having trouble with your icing. I was gonna say it was too thin, but you say that doesn't make a difference 
. Hopefully someone else can help you out- but anyway nice job on that cake!!
Amber
I clicked on your pic to get a closeup view. I can mostly see your concerns on your middle layer. Sometimes when putting lots of icing on it can still end up too thin when smoothing the icing. How much are you taking off with your spatula/knife? I ask because I experienced that same thing.
Also, have you tried icing cakes with the Cake Icer tip? It helps in putting icing on thick and more evenly. I even ice the sides of my novelty cakes with it. It's great!
I agree with the rest ~ Your cake is beautiful!
I have found that if I trim the sharp edge on the top of the cake at an angle with a small paring knife, it has helped with that problem. Top of the cake as in the top when it is in the pan, bottom when it is put on the board. Have I confused you yet??
I have problems w/ this too!!! I still don't understand why the top of the side of my cake always seems to have more icing than the bottom too.... no matter how straight I hold my spatula thing...... (the Wilton bent one or even unbent). I've been told it was too thin too - but I don't know..... when I make it a bit thicker it seems to pull crumbs off the cake and into the icing - even after a crumb coat.......... I just seem to have lots of problems w/ this too so I can sympathize!!!
When I ice my cakes I use a medium icing it isn't too thin. With this cake I crumb cotted it and then put a normal amount of icing on it. I smoothed it and didn't take that much off then after I smoothed it with a paper towel I stepped back and I could see the cake and the icing in between the layers. It was very noticable. I put a whole other layer of icing on and smoothed it. It was a lot better but you could still see it in some places but I tried to put that part in the back. There were some places were my icing was literally a half an inch thick on the cake! I only have this problem with white icing. I have made very light pink and blue and don't have this problem.
I have recently found that using the long cake spatula or even the off set spatula makes my icing uneven. I switched to the real wide painters spatula (the one for spreading wall spackle) and have founf that by being able to hold the spatula at the side of the cake instead of above the cake, I put a more even coat of icing on the cake. Oh, and I have found it extremely helpful on the top of the cake as well! I don't have to do as much smoothing afterwards.
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