1.) Keep from seeing my cake/ filling bleed through the icing? 2.) Keep my filling from buldging? Any help would be greatly appreciated.
I just attempted my first stacked cake. Once I took the picture of the cake, I could see my filling and cake through the icing. Did I make my icing too thin, while trying to smooth it?
In addition to that, I noticed as the day progressed, my middle tier was starting to buldge in the back. Now, I know I should have had two layers of cake per size, but I used one 2 inch layer (per size) and cut it in half and filled. I'm wondering if my cake was just two thin to accomodate the filling + stacking.
The purpose of the cake was only suppose to be for a wedding shower at work and it was supposed to be on a small scale for about 15 people. You can see the photo in my gallery. I do have cake boards and parchment paper in between each tier and I have dowels. What shouild I have done differently, if anything? Any feedback you give will be greatly appreciated (I have a wedding cake due summer 2007- LOL)
I have fought this battle and have come out on the winning side I think...
When I fill cakes now I follow these steps no matter the size of the layers...
1) I torte my layers.
2) First layer - put bottom of layer down to board, then put a tall bead of medium to stiff icing around the cake about a 1/4 of an inch in from the edge. I just use a bag with a coupler in it (no tip) to lay this bead. Then I put the filling in up to the bead making sure not to go higher than the bead.
3) Second layer -- I place my second layer on top of the filled layer -- if this is my top layer I make sure the bottom of the layer is up -- if it isn't my top layer than I put the top of my layer up. I gently press this layer onto the bottom filled layer to create a seal with the bead....
4) I continue doing the steps until I get to the top making sure that I have the bottom of my top layer up. I also press on each layer addition to get my cake level.
5) I then take my bag with the coupler and go along each seam filling with my medium to stiff icing - don't have to be careful I just make sure that I have filled it to the edge with icing.
6) Lastly, I take a bench scraper (or flat edge of some kind if you don't have a bench scraper) and use it flush against the entire side of my cake to make a smooth outside.
I put the layered cake at this point into the fridge for at least an hour. This allows the cake to settle and will prevent bulging later -- after this hour you will see if you are going to have bulges and can fix before icing the whole thing. I have yet to have a single bulge (no matter the thinness of my filling) since I started doing it this way...
good luck to you
Hi, I just wanted to tell you that I have been doing Cakes fo9r a long time and I do the same thing when icing my cake side smooth, the cake syhow thru. I also realize that it is because I take off too much trying to make it smooth!! Your cake is very good for a first stacked cake tho,and good lick on your wedding cake. Just put on lot's and lot's of icing on the side's to stop them from showing thru when you smooth it., or like I just learned here use viva to help pat it down and smooth with out taking any off. Sorry this was so long HTH.
I hate the bulge too. What i do is torte, dam & then fill and crumbcoat and let it sit for a little while. I was told a couple of hours so that the cake can settle. Its kinda hard when you are trying to do things in a short time to let it sit though. alot of people like using the icing tip so that you get a good layer of frosting on the cake and you wont see the cake through the frosting.
Thank you, Thank you, thank you everyone for responding to my inquiries. I really appreciate your help.
Sometimes cake will lookdarker on the outside, when I get this I will trim slightly. I always put a thin coat of bc on and let it dry. I then apply a second coat. I will use the icer also, it helps alot with that problem. As far as the buldging I put a good dam around the cake and fill. I will press down to make a good fit, I then crumb coat or glaze, and then let it sit for awhile and work on something else.
Thank you so much!
This was perfect timing! I was nervous about filling my cake today and all of these great tips will help so much! Thanks for all of the help I LOVE this site! LOL
Oh, that really gets me too!! I've found sometimes that if I make my icing a bit too creamy, this happens. I gently, but firmly press my layers down as I am filling and preparing to ice. It seems to help the settling process some.
Wonderful and thanks again to all of your feedback. Yal are AWE-some!