sugarshack recommends using a stiff dam of buttercream when filling your cakes...i have found that using this technique virtually eliminates all bulging on my cakes.
oh...and make sure that the height of the jam filling is lower than the top rim of the dam
HTH
After reading a tip by sugarshack about letting the cake rest overnight in the fridge i have to say that eliminated the buldge on my cake. In the morning i could clearly see the buldge, and i just smoothed it away. It didn't resurface again. Of course you have to plan accordingly so that it has time to settle before icing it. HTH
I agree. I can't tell you why the ring of BC works, but it does.
I agree. I can't tell you why the ring of BC works, but it does.
PS. I do not fridge any of my cakes and do not get bulges. The ticket for me is: 1) very very stiff Bc dam and 2) letting it settle filled overnight.
HTH
PS. I do not fridge any of my cakes and do not get bulges. The ticket for me is: 1) very very stiff Bc dam and 2) letting it settle filled overnight.
HTH
Opps..sorry Sharon. 
I thought i had read that tip was from you. I'm sorry for the confusion. Maybe it was the resting over night part i read from you and the frigde tip from someone else, along in the same thread. There is so much info here on CC it's hard to keep it straight who said what.
I am such a HUGH Fan of your work! I've put your videos on my birthday wish list. I hope to one day be as brilliant of a decorator as you.
Suzanne
no worries Suzanne. I just wanted to clarify, as me and the fridge do not cross paths....LOL
oh and PS. Thank you so very much for those very nice woirds.
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