Hello all 
I have a question, I recently did a small 6 inch cake in a hurry! When I filled it with BC and crumb coated it, I only put it in the fridge for maybe 10 - 15 min while I got my table in working order to apply fondant on the cake. I applied fondant soon after and everything worked out fine and certainly looked flawless. Until the next morning when I noticed that the cake layers had somewhat shifted 
Is this what cake bulging is? And how do I prevent this from happening? Do I have to make sure the crumb coated cake is well refrigerated before applying fondant?
Thanks for your help!
hmm? maybe my bc could have been stiffer. Do I make it stiffer by adding more powdered sugar to it?
Thanks for your insight!
Sounds like your filling is the issue. I always do fondant on cakes at RT unless it's SMBC. Maybe your filling wasn't stiff enough. In the future, you can always do a dam.
hmm? maybe my bc could have been stiffer. Do I make it stiffer by adding more powdered sugar to it?
Thanks for your insight!
Sounds like your filling is the issue. I always do fondant on cakes at RT unless it's SMBC. Maybe your filling wasn't stiff enough. In the future, you can always do a dam.
I normally add less water in the beginning to get my filling and then whip in a little more to thin it out for my crumb coat.....then I'm not going back and forth with the consistency. 
Hi MosMom,
I did level my cake and they were evenly stacked. Looking back I just think my bc was not stiff enough.
Next time I will try out SweetConfectionsChef idea and make sure my bc is stiff enough to prevent from this shifting & bulging.
Thanks for your help!
I always make a dam for my fillings to prevent this. If you have sugarshacks video, she shows you step by step how to prevent this. But basically if she is using BC then she takes and adds extra conf. sugar to it so its a bit stiffer. Then she rolls a log shape and puts it around the out edge of the cake. Then puts her filling in and then stacks the next cake on top. She will also put saran wrap on it to press it out some so that she can take care of any bulging problems before the final cake is put together. And believe me, it works. I use fondant to match the out layer and I rarely have any problems with leaking or bulging.
Thanks so much for your suggestion! I am actually planning on getting sugarshacks videos this weekend. Just waiting for payday! I am still a newbie at cakes and learning as I go. I hear sugarshacks dvd are great and I hope to learn a lot from them. Thanks again for your advice! 
I always make a dam for my fillings to prevent this. If you have sugarshacks video, she shows you step by step how to prevent this. But basically if she is using BC then she takes and adds extra conf. sugar to it so its a bit stiffer. Then she rolls a log shape and puts it around the out edge of the cake. Then puts her filling in and then stacks the next cake on top. She will also put saran wrap on it to press it out some so that she can take care of any bulging problems before the final cake is put together. And believe me, it works. I use fondant to match the out layer and I rarely have any problems with leaking or bulging.
Not to sound stupid but what is a dam? and how do you make it im lost!
So then you just use stiffer icing for filling.
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