Hi All,
I know this question is asked a lot and I've also read a lot of the responses to this question but I just want to make sure I'm understanding correctly.
The question is, how do I avoid getting the dreaded cake buldge?
From my understanding, after reading various posts, is to
- make sure all layers are level
- create the dam
- fill the cake
then, leave the cake out on the counter overnight to help let it settle
- crumb coat
- then apply fondant
Is this correct?
Do I also put a heavy book on top to help the settling process? Do I crumb coat and leave it to settle as well?
I think I'm also rolling my fondant out too thin. What is the recommended thickness of fondant?
I've read some posts that say to use ganache instead. But not everyone wants ganache. Would using buttercream filling with a ganache crumb coat make a difference, or would it have to be all ganache?
Thank you in advance.
1- make sure all layers are level
2- create the dam
3- fill the cake
4- crumb coat
5- leave the cake out on the counter overnight to help let it settle
6-put on final coat of buttercream or ganache
7-chill slightly
8- then apply fondant
The above order it how I do it. You can't leave a filled, but un-iced cake sit out unless it's covered or crumb coated.
You can use ganache and/or buttercream in any combination that you want.
Rae
What has helped me immensely is to fill, press to settle it and then freeze it a minute before trimming the sides to make sure they are smooth and even before crumb coating. I saw this on a video by Edna de la Paz and it has made all the difference for me.
Sharon Z's Perfecting the Art of Buttercream DVD from www.sugaredproductions.com fixed my bulge issues and seriously improved the overall look of my cakes. .
Great! That helps immensely! Thank you for your reply!
Do I cover it in plastic wrap and put a book on it, or leave it as is?
Once I have it filled & crumb coated, I leave it to sit at room temp--no plastic wrap. I prefer overnight, but if I'm rushed, I have put a piece of parchment on the top and set something heavy that is larger than the cake top on it, making sure that it's even & level. I have a marble floor tiles that I use for this.
I never cut away any portion of the sides of my cake for 2 reasons. First is that I feel the baked edge of a cake adds greatly to it's integrity and sturdiness--sort of a natural cake "collar". Second is that keeping the baked edge intact decreases the amount of crumbs that come up in the icing process.
HTH
Rae
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