Carrot cake with cream cheese frosting. The dragon is RKT covered in fondant with tylose added to it. I had some bulging problems, especially on the top tier. I saw on a video that I bought that you could mix a thick "roll" of crisco mixed with coffee creamer to help prevent that but I don't use hydrogenated oils in my cakes. Does anyone else have an idea of how to avoid this? The cream cheese frosting is pretty soft. I added some meringue powder to it. Maybe I need more?