Had Issues With Cake Buldging In The Middle...need Advice!
Decorating By traci Updated 15 Apr 2006 , 11:05pm by Cake_Princess
Hi!
I made a 10 inch 2 layer cake this weekend and had major problems with the icing buldging in the middle where the 2 layers fit together. It was strawberry cake with strawberry filling...luckily none of the filling popped out!
I can not figure out what went wrong. I usually level the cakes...make a dam...fill with frosting or filling...put the other layer on top...make a crumb coat and let sit in the fridge for a little while before I frost the cake. On this cake I did not let it sit in the refrigerator very long. After I frosted the cake it had a nice puffy bulge around the middle where the two layer connect.
Does anyone have any really great tips for this issue. I do not want any disaster on my upcoming wedding cake which will have a large chocolate filled tier!
Please help!
I would say there was too much filling for the dam and it was pushing out the side. I have used strawberry filling and not refridgerated it so I don't think it would be that. Just my thoughts though.
Cakes bulge in the middle because they have not settled. That's why it's best to bake one day then frost the next. I used to bake and frost when I thought the cake was cool enough. But my class instructor told me that gravity brings cakes down slow. Also, try not to overfill. I hope this helps you. Happy decorating!
This has happened to me and it was suggested that I squish the layers together a bit and let the cake sit for awhile before icing at all so that it can settle.
Btw, can I ask what strawberry filling everyone uses?
Sounds like overfilling to me.
I never have an issue with bulging. I pipe my dam about 1/4" from the edge then fill and put the top layer on the cake. Then I press down slightly on the top. Then I run my spatula around the edge to smooth out the icing before applying my crumb coat. I find this helps everything to get settled and prevents bulging.
I think one of the problems people have with bulging (in addition to over-filling) is piping the dam right on the edge. Once the cake starts to settle there is nowhere for it to go but out.
That's true about piping too close to the edge. Since I began piping my dam about 1/4 inch from the edge I have had better results but I do know that I don't overfill. If anything, I should add more to my fillings.
I'm so glad you asked this Traci. I've had the same problems and assumed it was because I put too much filling in too. And I always put the dam right on the edge. I was thinking if I didn't then there would be a gap with no filling when the cake was cut. Guess the weight of the cake will prevent that because it will kind of smoosh out toward the edge.
I have seen and eaten other people's cakes with a good 1/2 inch of filling in them like Costco cakes and I wonder how the heck they do that without it oozing out?
KimAZ
. What do you mean by crumb coat?
It's a thin layer of icing applied to seal the cake surface to prevent crumbs from getting all over your final application.
So basically you apply a thin layer. Let it set then you apply a thicker coat of icing.
I always make sure that my damn icing is really thick. Then I add the filling and put the cakes together and put them in the fridge to "harden up" before I even add the crumb coat. Once the cake is settled I add the crumb coat and if it seems like the cake has a tendancy to slip in one direction, I add the plastic dowel rods just to keep everything in place. I think all this is necessary, because I like to put a really thick layer of filling. I think it's the best part of the cake and I don't like to scrimp on it. Once it's crumb coated I let it sit for a few hours to over night before I frost and decorate.
feerlessbaker did a post on here that said they cut a circle in the cake 1/4inch in and 1/4 inch deep. Sounds like a good idea to me... try that?? Just a thought
are we sure we're decribing cakes and not my tummy?
"settling" "bulging" "over filling"??
(show you what happens to teachers who finally are getting a week break after 12 weeks of NO break at all!)
are we sure we're decribing cakes and not my tummy?
"settling" "bulging" "over filling"??
(show you what happens to teachers who finally are getting a week break after 12 weeks of NO break at all!)
Let's not go there with tummies So your getting a break huh?? So am I, I'm not a teacher but do answer phones for districts so even though I'll be working, the phones will not be ringing.. So think of us little people out there.
Have A great vacation you deserve it..
Once the cake is settled I add the crumb coat and if it seems like the cake has a tendancy to slip in one direction, I add the plastic dowel rods just to keep everything in place. I think all this is necessary, because I like to put a really thick layer of filling. I think it's the best part of the cake and I don't like to scrimp on it.
Normally if the cake layers are sliding like this, it's usually a good indicator that there was too much filling. Yes filling can be a good thing but it should compliment the cake not be the best part of the cake. Overfilling can lead to structural failure of a cake that even dowels cannot prevent.
are we sure we're decribing cakes and not my tummy?
"settling" "bulging" "over filling"??
(show you what happens to teachers who finally are getting a week break after 12 weeks of NO break at all!)
Hahahaaha! Sounds like that too. LOL. Ya'll are so funny!~Josie
Thank-you all for the advice! I will be baking all the tiers ahead of time and freezing. I will make sure that I do not pipe my dam too close to the edge and will make sure the cakes settle well before frosting.
I also sometimes have issues that after I frost my cake...you can almost see through the icing where the 2 layers fit together. Do you think the icing is to thin???
Anyone else had this problem????
Thank-you all for the advice! I will be baking all the tiers ahead of time and freezing. I will make sure that I do not pipe my dam too close to the edge and will make sure the cakes settle well before frosting.
I also sometimes have issues that after I frost my cake...you can almost see through the icing where the 2 layers fit together. Do you think the icing is to thin???
Anyone else had this problem????
The icing might be fine. You might just be putting it on too thin.
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