How do I keep from having a line where my layers are coming together? I am using an icing dam. Is that causing the problem? Help!
The problem is on the bottom cake.
Are you letting your cake settle after you fill it and before you put the icing on? I always let mine sit at least 30 minutes before I ice so it has a chance to settle.
I have this problem also and I find that if I put the dam with a smaller tip and not quite so close to the edge and also do not put a lot of filling it helps. If I really have a design that I will not be able to hide the line if it would happen, then I do not put a dam and I use a filling that does not ooze. The filling is then spread about an inch away from the sides. I know this goes against the rules, but it works for me. Hope this helps.
I don't use a dam when using the same icing for a filling. I had that problem too but like others said if you let it sit to settle into the icing it shouldn't blob out on the sides.
I love that tray too!
Thanks for your suggestions. I'll try letting it settle longer before icing. I may also be putting too much icing for my dam.
By the way, the tray is from Southern Living at Home and is called the Jamestown Tray. You can see it on my website: www.southernlivingathome.com/angelahines. I love using it for cakes.
I always had that problem and then I started putting my dam farther away from the edge of the cake. I go about 1/2 in from the edge and put my dam there using a coupler without a tip.
HTH
I love your tray also!
Well, this will sound funny, but I've never used a dam, and I think the one time I got a cake that bulged, it was with a dam, and it didn't bulge until I drove it 30 minutes in the car (ack!)
I use that big icing tip and a just-spreadable IMBC and spiral from the center of the cake around to the edges. Use a large spat to level it. Whatever hangs over the edge after I stack the next layer, I take a long spatula (as if crumb-coating) and just spread the extra filling around as part of a light crumb coat, if that makes sense...
A lot of the time that is caused by too much filling too. A cake only needs a couple of tablespoons of filling, when you add more, that is sometimes what happens. I also use a still dam and put it 1/2 inch or so inside the edge of the cake.
I let my crumb coated cakes set for a couple of hours - that way they are good and "settled" - less chance of a bulge then too.
The old dreaded bulge. This works so perfectly well, something I learned from another decorator years ago. Make a dam with a #12 plain piping tip just inside the edge of a leveled cake layer, add your filling and place the top cake layer on. NOW go around the outside edge of the cake where the 2 layers meet, pipe a line with the same #12 piping tip to fill in that gap or space. Smooth the line with an icing spatula and then crumb coat and ice as usual. Filling in that gap makes all the difference in the world.
The icing dam doesn't have to be made with extra thick icing, I use Swiss meringue buttercream which is very light and it works just perfectly. I do chill my cake after the crumb coat and before the final icing.
The old dreaded bulge. This works so perfectly well, something I learned from another decorator years ago. Make a dam with a #12 plain piping tip just inside the edge of a leveled cake layer, add your filling and place the top cake layer on. NOW go around the outside edge of the cake where the 2 layers meet, pipe a line with the same #12 piping tip to fill in that gap or space. Smooth the line with an icing spatula and then crumb coat and ice as usual. Filling in that gap makes all the difference in the world.
The icing dam doesn't have to be made with extra thick icing, I use Swiss meringue buttercream which is very light and it works just perfectly. I do chill my cake after the crumb coat and before the final icing.
Shirley..I do this ALL the time with my swiss meringue too...and I also go around the BOTTOM of the cake too! lol
i also have the bulge problem, i use a decorating comb around the edge to cover the buldge it also helps to keep any decorations i may put on the sides cling better. 
The old dreaded bulge. This works so perfectly well, something I learned from another decorator years ago. Make a dam with a #12 plain piping tip just inside the edge of a leveled cake layer, add your filling and place the top cake layer on. NOW go around the outside edge of the cake where the 2 layers meet, pipe a line with the same #12 piping tip to fill in that gap or space. Smooth the line with an icing spatula and then crumb coat and ice as usual. Filling in that gap makes all the difference in the world.
The icing dam doesn't have to be made with extra thick icing, I use Swiss meringue buttercream which is very light and it works just perfectly. I do chill my cake after the crumb coat and before the final icing.
Shirley..I do this ALL the time with my swiss meringue too...and I also go around the BOTTOM of the cake too! lol
Works like a dream doesn't it? I think it should be patented! 
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