Thanks for your advice. It really helps and explains in detail.
Another cause of bulging in the middle is using too much filling between layers. This is especially a problem if you are only filling between two layers of cake and not torteing the individual layers.
haste makes waste really applies here. I have to be more patient and follow all the steps if I want to get good at this! Thank you for the tips!!
I have Sharon Zambito's dvd and I think it is very helpful. I have had this problem with a few of my cakes and think it could be a combination of a few things- one I think the cake needs to be dense to support the weight of the fondant, two- i think there could be air pockets that contribute to the bulge and three I think the cake needs to have a proper supprt structure if it's a tiered cake. One thing that I have found helpful is to cover the cake with plastic wrap and put a book or a light weight on the cake top for several hours or overnight to weigh it down to help it settle. I then go back with a bench scraper to make sure the sides are vertical then apply the fondant.
I always have problems with bulges in the middle....and in the middle of my cake too! My issue is that I think it's too much filling. I don't always tort mine but definitely will now. I too press the cakes down when out of the oven and still in the pan. As another poster stated...I spritz the cake with water before putting fondant on to help eliminate air bubbles.
I think if you put too much filling in the middle this will make it bulge. It has happened to me more than once, especially with fondant cakes. Also, if you don't spread your filling too close to the edge, maybe an inch before the edge. Once you put that final layer on top of the bottom one it's going to flatten the icing down.
Hi, I used to have a'bulging' problems, but found it was because I was too generous with the filling. Now I torte the cake, so I can still have the same amount of filling, but because it is thinner throughout my cakes don't bulge anymore. I've only once frozen a cake -when there was some left over. I cut a large piece of the sponge which had been covered in butter icing & fondant icing, cling filmed it, froze it & defrosted in the cling film. It tasted great & the icing did not fall off/melt as I expected! Beginners luck maybe? Good luck all in fighting the bulge!! ;o)
I use to have a problem with bulging cakes and through my research and trial and error I found the following helped (some of which have already been mentioned): 1. Let the cake settle, never decorate a freshly bake cake 2. Make sure the dowels (or what ever you are using for support) are long enough to take any above pressure off the cake 3. When filling make sure your dame is very thick, so that it's difficult to squeeze the bag and your filling is not higher then your dame 4. Make sure when stacking each layer you press down firmly on the top to press any air out from between the layers before icing the outside 5. My inital crumb coat is just that, I mix buttercrea, crumbs and if I have a filiing like strawberry I add a bit of that as well. This coat helps fill in any gaps (does not ooze back out like just buttercream), becomes very firm and stands up to a lot of stress, I then ice with my butter cream after the crumb coat sets (this takes about an hour in the fridge). Oh yeah, I always use the upside down method to ice my cakes, it rocks! 6. When you are all done with the crumb coat take a straw or a skew and drive a hole down through the center of the cake, this allows air to escape like a chimney 7. Let the cake set over night , some people put them in the fridge and some don't, I do bother depending on the filling and I really don't find it makes any difference either way 8. Make sure your fonant is well sealed on the top of the cake before slowly moving down the sides, this allows air to escape and not become trapped under the fondant 9. if possible, depending on the decorations going on top of the cake, I also put a hole in the top of the fondant directly above the initial chimney (this is not always possible but really seems to help and excess air escape) Hope this helps, Joyce J:~D
opppsss ... correction on #7 .... I do both depending on the filling ... sorry J:~D