I iced and stacked 6" on top of a 8" cake the night before a party. By the next day the icing had bulged at the bottom not in the middle where the cakes come together. The whole bottom of the icing had settled almost covering the border. I used the thick Wilton white dowel rods. I was wondering what I did wrong. Did I leave it stacked for too long, should I stack the day of? Or did I put too much icing on? Any help would be appreciated.
Holly
If the cake was doweled, and it was, then the icing was probably to thin (meaning consistency). (Too much icing might do that, but I really think it's more a problem of not having the icing stiff enough.) I've had this happen when is was very hot and the buttercream started to melt, it sort of oozes down the layer, heading south, if you will. Were you able to save it? Scrape off the excess and redo the border? I sure hope so.
Thanks for everyones help. I didn't really have to fix it up too much. It was thankfully in an area where there was decorations, so it was more like I noticed it than probably someone else. So it bugged me majorly!
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