I am having a really hard time with icing that bulges from between the layers on my 2 layer cake....also, my border around the top edge of the cake "slides off"...
Have a feeling that "my problem" is that I use ALL salted butter in my buttercream... Can anyone help me? Thanks
If you are using an all-butter buttercream, you can use temperature to your advantage. Try chilling things through the process and see what a difference it makes!
And no more salted butter...ick.
The problem is not that your butter is salted. I use nothing but salted butter in my buttercream frosting and it's delicious. The problem is there is air in your cake and as it settles, it pushes out the sides. You're putting too much frosting on the edges.
Check out this link: http://www.cakeboss.com/PreventBulging.aspx
It helped me tremendously with this same problem. HTH
You're not letting your cake settle. I torte, fill and then wrap my cakes in plastic wrap, then set them on the counter with 1 ceramic tile on top. Takes about three hours. Overnight is ideal. Use a ceramic tile roughly the same size as the cake.
Do you really need that top border?
I have discovered that putting a "dam" of thicker buttercream 1/4 inch from the edge of the cake letting it set for a bit ... and then putting the filling inside the "Dam" is the trick....(then put the second layer on top)...
Hope this helps
@Jamie - the salted butter would be bad in a meringue buttercream yes, but I love it in a powdered sugar-based one.
Are you doing the border on the edge of the cake? If so you may be doing it too close to the side and that is why it is sliding. As far as the buldge are you over filling and/or not giving it time to settle?
Thanks so much to all for the advice....
I will give them a try...