This is the rookie question of the year, I am just sure of it, but I really need to know.

Here's the story...I torted and filled my cakes. I let them set for a while to settle. (a few hours at least) Now, I have my crumb coat on my cakes and they are awaiting fondant, but I am noticing some bulging between my layers.

After all this time and my crumb coat is crusted, is there a way to fix this slight imperfection before I put the fondant on the cake?

The only way I know is to remove the excess filling and redo the crumb coat. If it shows now, it will most likely show under the fondant.

careful not to put too much filling between the layers. Also, if you add a dam that will prevent the filling from leaking. I'm not sure how to fix it at this point. Sorry, hope you can salvage it!

I just had this exact same problem this past weekend! Glad it's not just me. My cake didn't bulge until after it was frosted so I was pretty much out of luck. I would say take out some filling and/or make the dam thicker (use a thicker icing).

why does this happen?

I would remove the layers and take out filling. Or you could also "squeeze" out the filling and remove the excess and then just smooth the icing.

I agree with nglez09 although starting over is a pain but it might be worth it. Here's an FYI for you that I just learned recently.

When making the 'dam' place it inside the outer edge of the cake by approx 1/4" and then fill the center of the cake up to the 'dam' walls. When you apply the top layer and the weight of the fondant and accessories not only the filling but the 'dam' material has a place to squeeze to = the outer edge. Does this make sense? I tried it on my cake this weekend and I had a perfect edge. Hopes this helps.

This is hard sometimes. I know it is caused by the filling! I have found the best way to avoid it is make sure your cakes are not frozen, make a dam to keep the filling from leaking out. When you put the top layer on press it down a little and then crumb coat. Let it set till the crumb coat is dry to the touch and the cake has had time to settle. Sometimes you have to crumb coat again! Also make sure you dont put your filling to the edge of the dam. It will spread out when you put the top layer on. I like to crumb in the evening and let it set overnight to settle. It works great for me! Good luck and I hope this helps.

I was going to say the same thing as cookie, I always pipe a thick boarder, like without a tip on my bag, around the outer edge of the cake, the if anything comes out its frosting, which I can work with! LOL

Melissa

i have noticed that the longer i allow my cooled, wrapped cakes to settle (overnight is good) before torting and filling, as well as having a VERY thick bc dam to hold in the filling, it really helps. also if you fill them and then allow them to chill up in the fridge that should help.

i agree with joannb about scraping off the excess filling at this point and redoing the crumb coat.

I try to pass this tip on to everyone who has had this problem. An older decorator taught it to me and I promise you it is foolproof. Make your dam in buttercream, doesn't have to be extra thick, just regular buttercream icing in a piping bag with a #10 plain piping tip., just inside the edge of your bottom layer, add the filling just to the dam or a little under. Place the top layer on and with the same piping tip pipe a line of icing on the side where the two layer meet to fill in that space. Smooth the line with an icing spatula, crumb coat, chill and then final coat. Filling in that space eliminates any air between the layers that later pushes out the sides. If you are torting you just dam each layer and pipe that line where each layer meets the next.

Uniform bulging around the entire circumference of the cake isn't caused by air. I tried that foolproof tip long ago but found it to be kind of pointless, since when I crumbcoat, I fill in what little space remains between the very outer edge of each torted layer with icing anyway. In my case, the circumferential bulging is caused by the dam being downwardly depressed (as in icing the top of the cake) before the icing has had a chance to set or is just too soft to withstand the weight of the top layers plus icing.

But your mileage may vary!

good tip shirley, i think i'll try that-

Oh, no ouch intended, Miss Shirley! I just tried it before and realized after awhile that I was doing the same thing with my spatula (filling in that small space) - and being the ultimate queen of laziness, making another bag and having to toss another tip in the dishwasher made it kinda not worth it.

As I said, your mileage might vary, so your tip might save many people's bulges.

You cakers are always so reliable!!!

Thanks for the tips. I realize that the one area where the bulge is, I may have not put my dam far enough away from the edge of the cake. The other layers are fine. So, seeing as how this cake has had a full night to settle now, I am going with the extra layer of buttercream to see if I can take care of this issue. I am so glad for all of the advice. I am sure all if it will come in handy for me and others in the future. Keep adding advice if you have more. It is so great to learn.

ShirleyW, I used your tip this past weekend and it worked great!!!

cakepro- I don't add a dam either. I also fill in the space when I crumb coat. I have never had a bulge. Knock on wood!