I've mainly baked cupcakes so far, but am now venturing into the world of big cakes. It's not going too bad other than the fact that once I've covered a cake, after a few hours, the fondant seems to "slip" or bulge slightly. I will try and post a photograph of a cake I've done recently so you can see what I mean. The bottom tier shows the bulging. I did use dowels to support the top tier. The bake was just vanilla sponge with a raspberry conserve filling, nothing too heavy. Any advice/help would be much appreciated on where i'm going wrong. Thanks in advance x.
My thoughts would be that possibly the dowels were cut a bit too short, the icing dam wasn't thick enough or the filling was too soft/runny. I used to get bulges and later realized it was because my icing was still "fluffy", and the air bubbles would eventually release, decreasing the height and causing the bulges. Now after making my icing, I use a spatula and fold over and over until it's isn't fluffy. I wish I didn't have to because I like the icing fluffy, but otherwise, it will bulge.
Thanks Jenny, that could be it, as the fondant feels quite tacky when I'm covering the cakes and seems pretty wet. Initially it's fine but it's as it dries that it forms these bulges. Im due to do another cake quite soon so fingers crossed, I will definitely try what you've said (& will also make sure the dowels aren't too short). Thanks again for your help :) xx