Do you guys let gravity do it's thing to settle your filled cakes before icing them? If so, how long? I pipe a dam of icing, fill to just below the edge of the dam, then ice the cake. I've noticed that once the cake settles, I have little buldges around where the filling is. It's frustrating because my sides will be nice and straight when I ice the cake, then the next morning it's all wavy. Thanks!
You can crumb coat them then let them sit and hour or two before icing to help with that.
How big is your dam? How far in from the edge are you putting it?
If you make it too big and place it too close to the edge, you are going to have a buldge.
When I do mine--I do not use a tip, just the coupler. I put them at least 1/4" in from the edge--maybe even a bit more. I fill the cake, place the top layer on and then sort of push down on it with my palms. I then ice and let them sit for a bit to make sure there is going to be no bulge.
HTH!
Lisa
i dont use a dam of bc..i just fill the cakes and tlet them settle a few hours, at this point you SHOULD have bulging, that's when u take your spatula and scrape off the parts that are bulging and make you you have nice even sides, and then ice away...
Ah, I see my problem now. I did mine (coupler only) right at the edge. I'll start moving it in. Thanks! You guys are great.
Somewhat unrelated--DH brought the cake with the aforementioned buldge in for a work baby shower today. I was so nervious that it wouldn't get there. Sounds like it went well, it just slid on the board a bit (messing with the border, of course).
Did you put some icing on the board before putting your cake on it? This will stop the sliding problem...unless you flipped your cake, topside down, on the board without removing the topmost layer. I have found that even my cakes that bake absolutely flat need to have that outermost top "crust" (which is actually soft and usually a little greasy, for lack of a better word) removed so the cake doesn't slide.
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