This is the best illustration on anti-bulging that I've seen:
http://www.cakeboss.com/PreventBulging.aspx
Just by looking, I'd say you have too much filling. I place the dam about 1/4?Coupon=CC2015" inside the edge of the cake, then I add filling only halfway up the dam. Put the top layer on and push down slightly to help set it.
But take a look at the cakeboss link above. It's the best info.
Thank you all but now looking at the example on cakeboss from indydebi I think that I had two domed pieces together leaving a large gap. I was having trouble with my cakes coming out round on top. So I thought that I would fix that by cutting off just the round top, now I see that I created another problem. 
, but that is alright now I know how to fix it in the future.
Thanks all.
Thank you all but now looking at the example on cakeboss from indydebi I think that I had two domed pieces together leaving a large gap. Thanks all.
Do you have a leveler? Just make sure, after you cut off the dome, that the cake is totally and perfectly flat.
I have found a way to never have filling bulge ever again...
I level the bottom cake, then I take a spoon and scrape out a bit of cake within 1/2 inch of the sides. Basically I make a bowl to hold the filling. Then I place my filling in there and it is now level. I then just place the top cake (which has also been leveled) on top. I never have a bulge because the filling isn't actually betweek the layers, but instead it is inside the bottom cake.
Hope this makes sense...so hard to explain sometimes.
I came up with this because I despised the bulge, but also I hated getting a bag and tip ready just to make a dam for the filling...seemed like such a waste of time and a parchment bag.
[quote="luv2cake"]I have found a way to never have filling bulge ever again...
I level the bottom cake, then I take a spoon and scrape out a bit of cake within 1/2 inch of the sides. Basically I make a bowl to hold the filling. Then I place my filling in there and it is now level. I then just place the top cake (which has also been leveled) on top. I never have a bulge because the filling isn't actually betweek the layers, but instead it is inside the bottom cake.
quote]
I will be trying this. Seems so obvious, well now that you said it.
I can't take credit for the idea. I actually learned this trick when I made the Giant Ding Dong recipe from this site. This was explained in the instructions and I just carried it over to all my other cakes. I love it. Like I said, I never he the bulge problem anymore.
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