I thought that I figured out the mystery of the cake bulge (at least in my kitchen). I stopped getting them when I started putting the 'inside' parts of the cake layers together and using a thin layer of BC as filling... but lo-and-behold!!! Another cake bulge rears it's ugly little head
This was a practice cake so I decided to do the autopsy. I noticed my top layer was overhanging just a little. Thoughts?? I really need to solve this mystery
Cake autopsy, that is great, I think more of those should be performed. I think the overhang might be the murderer, the widest part of the fissure looks to be where the two tiers meet.
Once the layers are filled and stacked they need to "settle" for several hours before the final icing is applied. How long did you let it settle before icing?
I baked one morning, filled and crumbcoated after cakes cooled. I iced the following evening.
It should have been well settled by then. Was it refrigerated prior to icing or at room temp?
It kinda looks like the filling got too warm and squooshed out, because the cakes are almost right on top of each other...
I always refrigerate between each step and after the cake is done and it really really helps keep it sturdy and lets it set up so then by the time its served at room temp (after transport) it kinda tends to stay put.
I have no clue why this happens, but I had to look because I love the title! Although I didn't know you were supposed to let filled cakes settle before icing Oops!
I can't really tell from the pic but is it 2 cakes torted and filled or 4 cakes stacked?
I wish I knew what caused them too. I think they may just remain one of life's crappy mysteries. Just so you won't feel too bad, look at this one of mine. It was front and center on the top tier, making the bow hang in an odd way. I didn't see it until I was carrying it into the reception hall. I did the best I could...
Sorry, you can't really tell from the picture. It is two 2" cakes, stacked and filled with BC.
Oh okay ,then my theory is out the window..lol
I was thinking if it was four 2" cakes stacked with out supports then that was the problem, too much weight.
Sorry I could'nt be much help.
Oh okay ,then my theory is out the window..lol
I was thinking if it was four 2" cakes stacked with out supports then that was the problem, too much weight.
Sorry I could'nt be much help.
That was my thought too.
Cake Autopsy- ha! Awesome. Anyway, I agree, it was probably related to the "overhang", although it is so slight. Good thing it was practice.
Jammjenks, your picture so reminds me of the times when I've had a random buldge. Doesn't happen that often, but without fail, it is ALWAYS front and center!
I recently rented, "Perfecting the Art of Buttercream" and it talks about this very thing. I was amazed that it was at my local library, it's by Sharon Zambito. She has a cure for this. So check to see if your library has it. If not they maybe willing to order it. My library has another DVD on order right now, "Boxes and Bows". If not, buy it because it's worth every cent.
She's awesome!!!!!!!
cakeymom
I never refrigerate! I use a BC dam and fill and stack. Sometimes I 'dirty ice" and cover with plastic wwrap or sometimes just cover well with plastic wrap. I let the cake set overnight and then the next day I trim the sides.
I don't think twice about what side of the cake I put together.
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