On each tier, between the layers, the fondant bulged. Why?
AOverfilled the cake, dam right on the edge...
AI like to let mine settle overnight or 4-6hrs depending on the cake, you need to lay something flat on each tier (separately), nothing heavy enough to break your cake but with enough weight to gently push down to force settling. I believe it was Leah who introduced the 'tile' method, it's the perfect amount of pressure.
A dam is important for fruit type fillings, I think many people use them regardless. As always proper supports are crucial for tiered cakes.
Personally, with the thickness of your layers, you might want more icing to cake-that's just my preference.
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Cake really doesn't settle in the fridge. Once the filling gets cold and soli the settling is defeated. But as the cake comes to room temp, it will start to settle and bulge.
Hi~ So you dam it with butter frosting? and then filling in between? If you just use butter frosting in between don't need a dam right? sorry I too have this issue at times. Ive never used a dam. thanks in advance for responding. ;)
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Cake really doesn't settle in the fridge. Once the filling gets cold and soli the settling is defeated. But as the cake comes to room temp, it will start to settle and bulge.
Well...I think there is more than one way to skin a cat. When I worked at a production bakery and would walk in on Saturday with 22 orders on my clip board...all due by closing..that is how we did it to survive the cake orders and safely get them out the door. I never damn a buttercream filled cake either...only dam if I have a gooey filling. I have never had a bulge.
I think it is good for all of us to give all of our vast amount of ways to do things and let the OP decide what works for her.
AWell I don't use "butter frosting" but no I don't dam if bc is the filling. Anything other than bc then yes, I def use a dam.
Back when I worked in a production bakery (the good old days?) I don't remember having bulging issues BUT we also used bucket But-R-Cream. That stuff is easy to work with but tastes, well . . . Maybe using more delicate (probably not the best description) icing makes the difference.
I agree Leah...Maybe different types of icing gives different results. At the bakery we used the high ratio-all shortening butter cream...one of the few things they actually made. After changing many different times, I also now use the high ratio-all shortening butter cream. Very stable. I likey.
A
Original message sent by leah_s
...Back when I worked in a production bakery (the good old days?) I don't remember having bulging issues BUT we also used bucket But-R-Cream.
Oh dear. Anything with the name But-R-Cream can't possibly be considered edible.
not only edible, godot, but it's also one of the best performing icings i've ever used--you can make it as smooth as glass--great stuff--
AOkay! Google is an amazing resource. I've just looked up info on But-R-Creme (yes, it is spelled creme)
Sugar, partially hydrogenated vegetable oil (soybean and/or palm oil), water, cornstarch, mono & diglycerides, polysorbate 60, salt, polyglycerol esters of fatty acids, artificial flavors, potassium sorbate, sorbic acid, citric acid, propylene glycol, dextrose.
Just as I thought - inedible.
it's not exactly shocking that dawn foods produces commercial icing that has stabilizers and emulisfiers etc.just like the store bought home use icings would--tons of foods contain these ingredients--nothing new--
food grade propylene glycol--the fda and world health org recognizes it as a viable food additive--in it's industrial grade it is toxic of course--
i've used that icing for years in shops where i've worked--never used it for my own work--it is eaten all day long--every day--
http://sciencefare.org/ingredients-scientific-cooking/
link for anyone who wants to read up on the meanings behind the scientific words in ingredient lists--
here's one for yahs--we use and recommend this one constantly:
carboxymethycellulose
whooooo scary
no i'm discussing chemicals in products--scientific names in ingredient lists can be quite off putting but learning about them takes some of the sting out of it for everyone in general--
i'd figure you already know what was in a commercially produced icing--
the link is there for anyone else
Aqualon sodium carboxymethylcellulose... is made by reacting sodium monochloroacetate with alkalicellulose under rigidly controlled conditions.
Ewww, just ewwwww. I think I'll stick with my non-chemical, real food icing and work harder with it 
. To the OP, I've used ganache under my fondant exclusively for years now, and those bulges are a thing of the dim & distant past, regardless of what the filling is.
AI use ganache often and love working with it. I used a crusting BC when I started, honestly I never had much luck with it-the viva and roller smoothing methods I mean.
I use meringue BC now and it's so much easier for me to work with
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I use ganache often and love working with it. I used a crusting BC when I started, honestly I never had much luck with it-the viva and roller smoothing methods I mean.
I use meringue BC now and it's so much easier for me to work with
Agree, meringue buttercream is the way to go!
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