How Do I Prevent This On The Sides Of My Cakes?
Decorating By mareg Updated 7 Aug 2007 , 5:29pm by Hollyanna70
I didnt' read all these comments on this thread but did someone mention that before you fill the cake take a thicker consitancy icing to make the well and then fill it. That will keep your center from squishing out.
Most of my cakes are variations of the WASC with extender (box mix, added sugar, flour, etc.) I add 2 TBSP to that recipe. When the WASC is the doubled version (using two box mixes), I double the powdered egg whites to 4 TBSP. I've also used 2 TBSP powdered egg whites with a straight box mix and that works well too. Hope that helps! 
I would probably add more icing - white is my least favorite to decorate with because it shows flaws so easily. BTW, I level and torte then allow to sit overnight and don't hae a problem with bulge
I do the same and no longer have any problems with bulging. Great explanation for why a slight "dome" on the cake causes problems!
OOps sorry read this wrong. In this case I would maybe reccomend trying baking strips so is comes out nice and level.
Where do you find the powdered egg whites please? Also, does the extra volume make the cake structure more fragile?
I find them at specialty grocery stores (Just Whites brand) in the baking aisle and also at my local cake decorating shop (Heinrich's has them in bulk.)
As for the added volume and cake structure -- no, it doesn't make it more fragile. It merely helps a 2 inch cake bake up to maybe 2 1/4 inches then sink back down to an even 2 inches as it cools. But you won't have a smaller than 2 inch cake using this method. It doesn't add so much volume like an angel food cake. I also find using this method is awesome for the Wilton character cake pans. The bake up to a perfect size where one can run the icer tip around the side for a perfectly smooth side finish.
I would probably add more icing - white is my least favorite to decorate with because it shows flaws so easily. BTW, I level and torte then allow to sit overnight and don't hae a problem with bulge
I do the same and no longer have any problems with bulging. Great explanation for why a slight "dome" on the cake causes problems!
Oh please explain -- you level then torte and THEN let it set overnight? For some reason I'm not getting it... 
I torte my cakes, I just don't let them rest overnight after I cut them. That's what threw me.
If your cakes aren't baking high enough, try adding 2 TBSP powdered egg whites (NOT ) to the dry ingredients and bake as you normally would. This helps add volume without the richness of extra eggs.
Thanks, but it's really only like that if I'm just baking something to practice on, or for home, when I don't really care how it looks. If I use the cake extender, or even if I just make sure there is enough batter in the pan to bake up higher than the pan, it's never a problem.
I was just saying that might be the cause of the line, because that's the only time I've noticed having the same line, when my cakes aren't completely level and I have the domed ends together (after cutting the very tops off so they lie flat) and just add extra filling to compensate for the gaps.
I'm glad you responded with that, though, because it's definitely something I will be using in the future, so I don't need to add as much batter to the pan. Thanks so much.
Holly
[ only time I've noticed having the same line, when my cakes aren't completely level and I have the domed ends together (after cutting the very tops off so they lie flat) and just add extra filling to compensate for the gaps.
Holly[/quote]
You have the tops in the middle then? If I understood that right.
You can find powdered egg whites in the baking aisle of some upscale grocery stores, one brand is "Just Whites" which comes in a little canister. You can also usually find them at cake decorating stores. Hope that helps some!
You have the tops in the middle then? If I understood that right.
Yes. I always level off the tops, then invert one of the cakes, so it's bottom is on top. The other is normal. Bottom on bottom, top on top, so when brought togehter both tops are in the middle.
This is good for those times I just can't seem to get it level, or when I'm just baking for the household, and I can just fill whatever gaps I have with icing (or whatever filling I'm using).
There are also a lot less crumbs this way, since the cut part is inside.
Plus it's how I was taught as a child, before cake decorating was really popular, and this is how my grandparents made their cakes look good and even.
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