How Do I Fix The Bulging On Side Of Cake?

Decorating By b777fan Updated 30 Jun 2008 , 6:07am by YAYI95

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b777fan Posted 29 Jun 2008 , 6:50pm
post #1 of 8

Hi everyone!

I have a wedding cake coming up in a couple of months, and it will be BC on the outside with raspberry filling. On my cakes with filling, I use a bead of BC on the edge in between the layers to dam the icing. I use a mixture of the Viva towel technique and the hot knife to smooth my icing, but the past few cakes I have done had a noticeable bulge where the layer divisions are. I was just wondering if anyone had an easy fix for this. I have even used more icing on the sides, but that bulge is still apparent. I just don't want this to happen with the wedding cake, so any advice is greatly appreciated. I didn't always have this problem, so I am wondering if it may be the modified Crisco.

Thanks! icon_smile.gif

7 replies
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mindywith3boys Posted 29 Jun 2008 , 7:11pm
post #2 of 8

Your dam is not stiff enough. Add more powdered sugar to it. Sugarshack says it should almost be thick enough to roll into a ball. I find it pretty hard to squeeze out of the icing bag. You shouldn't have any problems if you just thicken it up a bit!

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have_your_cake Posted 29 Jun 2008 , 9:14pm
post #3 of 8

also make sure you're not over filling it. If the filling passes the dam that's when you get the bulge.

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sugarshack Posted 29 Jun 2008 , 11:16pm
post #4 of 8

thick thick icing or the dam like mindy said!

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TexasSugar Posted 30 Jun 2008 , 12:47am
post #5 of 8

Also after you fill your cake you want to crumb coat it and let it sit for a few hours for it to settle. Once it has settled, if there is a bludge you can smooth it out before you ice the cake.

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tracey1970 Posted 30 Jun 2008 , 12:47am
post #6 of 8

Following Sharon's instructions, I make my icing for the dam very thick. In fact, I can almost knead it. Never had a bulge.

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tuffstuff Posted 30 Jun 2008 , 5:54am
post #7 of 8

Just wanted to share what I do that seems to work. In addition to the very stiff dam that SugarShack does, I make "cake spackle" as mentioned in a Toba Garrett book.
I put the spackle on the outer sides of the cake and it gives it a nice firm smooth foundation once it kind of crusts.
This is what I do in leiu (sp?) of sugarshack's method of trimming the sides perfectly even. I'm too lazy for that.
Cake spackle is just frosting mixed with cake crumbs till thick but spreadable.

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YAYI95 Posted 30 Jun 2008 , 6:07am
post #8 of 8

i use a dam of thick icing and let it settle a few hrs or overnight than come back and smooth the sides again if any bulging has that from sugar shack and it helps alot..hth

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