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madgeowens
Forum Fanatic
Joined: Aug 21, 2007
Posts: 1396
Location: Pa
Birthday: Sep 27
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 Posted:
Tue Oct 27, 2009 8:19 pm |
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cakenutz
Forum Addict
Joined: Jan 12, 2007
Posts: 717
Location: Bella Vista, Arkansas
Birthday: Dec 06
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Tue Oct 27, 2009 8:29 pm |
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I just cut a notch in the side of my cakes so after torting etc thy can be lined up easy. I found when I used to get a bulge it was because I used to much filling which oozed when the cake settled. |
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DetailsByDawn
Junior Member
Joined: Sep 02, 2009
Posts: 65
Location: Newmarket, Ontario, CANADA
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Tue Oct 27, 2009 8:31 pm |
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| madgeowens wrote: | | indy that link goes to software |
Just copy and paste the entire link into your browser - it will take you to a tutorial within the cake boss site. |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 22149
Location: Indianapolis IN
Birthday: Jan 19
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| Posted:
Tue Oct 27, 2009 8:43 pm |
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| DetailsByDawn wrote: | | madgeowens wrote: | | indy that link goes to software |
Just copy and paste the entire link into your browser - it will take you to a tutorial within the site. |
Thanks, Dawn. not sure what I did different ... I know I've posted that link before and it worked ok. Gotta figure this out or I'll go nuts!  |
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step0nmi
Forum SuperStar!
Joined: Oct 02, 2006
Posts: 3093
Location: WI
Birthday: Feb 02
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Tue Oct 27, 2009 8:54 pm |
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sometimes it's just a matter of having thicker frosting on the outside...maybe you did yours too thin |
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DetailsByDawn
Junior Member
Joined: Sep 02, 2009
Posts: 65
Location: Newmarket, Ontario, CANADA
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Tue Oct 27, 2009 9:19 pm |
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| indydebi wrote: | | DetailsByDawn wrote: | | madgeowens wrote: | | indy that link goes to software |
Just copy and paste the entire link into your browser - it will take you to a tutorial within the site. |
Thanks, Dawn. not sure what I did different ... I know I've posted that link before and it worked ok. Gotta figure this out or I'll go nuts! |
No prob - it's that hyperlink to cake boss that throws you off!
I don't use a stiff dam for my cakes - just SMBC I recently used it as my dam on a very important cake on the advice of K8Memphis. It worked beautifully. I always trim the sides after filling and settling (I put a ceramic tile on top of my cake on top of parchment, in the fridge, if necessary to speed things along). Once the cake is settled where it will stay, I just position my knife, looking at it from above, and begin to cut off all excess bulges where I see them. A quick turn of my lazy susan to get a full picture of what the cake looks like, and voila! You're done! I hope this helps! Lots of luck on your future cakes!! |
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ChicBaker
Forum Addict
Joined: Jul 15, 2008
Posts: 691
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Wed Oct 28, 2009 5:47 am |
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| mkolmar wrote: | | If you don't have time to have your cakes settle overnight, do this instead. Take a sheet of plastic or parchment paper and put it on top of the cake. Then take some books that are somewhat heavy but won't kill your cake, and set them on top for 3-5 hours. It works really well. I've been doing this for a wile now and it helps with bulging issues. |
Oooh! I'll have to try this! Thanks for the tip.  |
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K8memphis-
Forum SuperStar!
Joined: Mar 21, 2005
Posts: 5166
Location: Memphis 10 C
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Wed Oct 28, 2009 7:25 am |
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| step0nmi wrote: | | sometimes it's just a matter of having thicker frosting on the outside...maybe you did yours too thin |
I know what you mean about building it up. And most of my cake life I've done it this way. But invariably when I build it up in the trouble spot one more time and run my spatula over it to smooth it the brown spots appear again.
I could have made & smoothed upteen jillion more cakes for the time I've spent covering and smoothing that dang pesky brown area over and over and over. <insert sweat rolling off forehead smilie face>
So trimming the edges just ever so slightly but evenly and getting that all more smooth in the first place where there's no outstanding edges peaking through-- I mean even an eighth of an inch can kill you.
Works for me.
But also the tops of your cakes must be level--the crowns must be removed and they must be l.e.v.e.l or the icing will absolutley squish out just from the physics of it. Where one or two curved surfaces meet that are covered by a soft substance (icing of course) it will have to squish out just from gravity.
If only my bulge theory worked on my thunder thighs & cellulite like it does on my cakes. sigh |
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cabecakes
Frequent Member
Joined: Sep 13, 2009
Posts: 390
Location: Coshocton, Ohio
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Sat Oct 31, 2009 7:04 am |
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It certainly sounds like you are having "dam" issues. I agree with the other posters on this. Make a stiffer dam, not on the edge, a little inside to allow for smooshing out (technical term lol The "smooshing out" is what is causing your bulge. |
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costumeczar
Forum SuperStar!
Joined: Oct 18, 2007
Posts: 2589
Location: Henrico VA
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Sun Nov 01, 2009 4:52 am |
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I don't use a dam at all, but I do trim the cakes so that the sides are smooth before crumb coating them. The only time that I have trouble with a "visual" on the center of the cake is when the icing is too thin on the cake. Trimming the sides so that the edges on the two layers are all even makes a big difference. |
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kelleym
Official CakeBoss Rep
Joined: Aug 24, 2005
Posts: 3259
Birthday: Dec 21
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Mon Nov 02, 2009 10:20 am |
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Here is a direct link to the cakeboss 'Prevent Bulging' tutorial (debi, you didn't do anything wrong, it's just the embedded link for our trademarked name and web site that throws it off!)
http://tinyurl.com/pq9swv
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