Bludge Around The Middle, Not Mine But The Cakes!

Decorating By terrylee Updated 13 Oct 2008 , 1:49am by terrylee

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terrylee Posted 12 Oct 2008 , 5:34pm
post #1 of 8

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.

7 replies
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mindywith3boys Posted 12 Oct 2008 , 5:57pm
post #2 of 8

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.


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mommakristin Posted 12 Oct 2008 , 6:10pm
post #3 of 8

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!

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calynmom Posted 12 Oct 2008 , 6:16pm
post #4 of 8

After I dam my cakes I always let them sit, wrapped overnight. This will help let the cake settle.

As the others said. Make sure the icing is very stiff.

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ranbel Posted 12 Oct 2008 , 6:21pm
post #5 of 8

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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tatetart Posted 12 Oct 2008 , 6:27pm
post #6 of 8

Yes, it was definately Sharon Z's ( sugarshack ) the Art of Perfecting Buttercream DVD that solved that problem for me!

What a godsend! Well worth the investment! icon_biggrin.gif

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Malakin Posted 12 Oct 2008 , 11:28pm
post #7 of 8

Absolutely Sharon's DVD's. She has one on fondant, BC with the dreaded bulge, and for those afraid of transporting stacked cakes, successful stacking. Luv em all! Has helped me immensely.

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terrylee Posted 13 Oct 2008 , 1:49am
post #8 of 8

Thank you everyone. I will order the DVD.....The thicker icing for the dam make perfect sense.......

Hopefully the only bludge I will have to contend with will be mine....
Thanks again.

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