Quick question, I noticed last nite when i was frosting my cakes (making two tier) that I had some buldging on the sides of the cake, am i putting too much frosting between the layers that is causing this??? and does everyone just frost between the layers (a 2 layer) or do you cut each in half and frost between all??
You might try this link..
hope this helps.
It depends on which pan size I am using, and how tall I want my cake. If I'm baking in 2-2" tall pans I will fill between those, if I am baking in 1-3" pan I will torte and fill that. Then again, if I want a taller cake or just more layers I will torte whichever.
I always put a stiff dam when I fill, and I also cut the cake sides if they are rounded (bulging) out. Also I make sure after I've filled the cakes to let them settle for several hours and sometimes overnight depending on my schedule. Leah has a technique where she uses a square tile on top of her cake to speed the settling process.
Make sure also that the bottom of your cake is flat; if it's not leveled it can cause a slight bulge.
Thanks ladies for your help!!
I greatly appreciate it!