Bludge Around The Middle, Not Mine But The Cakes!
Decorating By terrylee Updated 13 Oct 2008 , 1:49am by terrylee
OK....I see all these beautiful cakes, smooth not a bump, bludge, perfectly in line. I have tried different approches to the bludge and bumps and I still get them. I have made sure the cakes are level, fill them and crumb coat and let stand over night....have tried doing the fondant the night before, which I perfer not to do........still I get the slight bludge on a few of my cakes.
I deliver cakes unstacked and assemble on site. I am terrified to transport a cake that has been stacked.
So what is my problem. I do not freeze the cakes and maybe I should refrig them, I don't know. I have traveled 2 hours for some sites.
What"s a person to do........Any and all suggestions are welcomed. Thanks for looking.
I never refrigerate or freeze my cake and I have no problems with bulges. I always follow sugarshack dam advice. Make sure that your dam is really stiff. You should almost be able to roll the icing in a ball. Just keep adding PS to your icing until you think it's too stiff. I think its hard to pipe out of an Icing bag. I don't use any tip. Just a coupler.
HTH!
You really need to invest in the Sugarshacks DVDs. I got them and I tell ya what...... It made a HUGE HUGE difference in the bulge!!!!! No bulge on my cakes anymore!!! It's awesome. Well worth the money I paid for the DVDs. If you can't afford all three just get the buttercream DVD.
Happy caking!
Kristin
I just rec'd my sugarshack DVD this week. Makes perfectly sense as to why you need a dam between layers to prevent bulging.
I have a cake due in a couple of weeks and can't wait to use her technique on preventing bulging and smoothing BC.
I highly recommend the DVD
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