How can I avoid getting a bulge around the middle of my cakes
(whether I use a fruit filling, or sometimes not). Any suggestions as to how I can eliminate this would be very much appreciated. Thanks in advance.
My suggestion is to get sugarshacks dvd and learn the right way to do this. But basically, you need to make a dam around the outer edge between layers with a very stiff bc. The video will help a great deal!
You need to put a VERY stif dam of icing around the edges, meaning add a bunch of powdered sugar to your buttercream to the point where you can roll it in your hands. Also, don't fill the layers too much, and let them "rest" before covering them with either buttercream or fondant. If you let them rest for at least a few hours nature will take it's place and hopefully you can fix any bulge you get before you do your icing layers.
I learned most of this from sugarshacks DVD's. They are inexpensive and so very very very very helpful!! Here is the link..
I'm telling you those DVD's will be one of the best tools you invest in (cake wise)!
I make a dam with extra thick icing around the cake. I bought Sharon's DVD and it helped me a lot.
Us CC folks sure are consistent! The jury is out.. Sharron's DVD'S are a MUST!
tee hee! Thanks gals! might have to put ypu on commission! LOL
Oh I haven't even received my Sugarshack DVD yet, waiting on the mail, but I already know it's a winner!
I just ordered the Sugarshack Buttercream and Fondant DVDs on Saturday. I can't wait to receive them!
I know....I told Sharon I felt like Ralphie waiting on his Red Ryder BB Gun...