Cake Central › Cake Forums › Cake Talk › Cake Decorating › Persisten Bulging under Fondant! Help!
New Posts  All Forums:Forum Nav:

Persisten Bulging under Fondant! Help!

post #1 of 8
10/18/12 at 1:39pm
Thread Starter 
Hello,

I am consistently getting bulging under my fondant layer from the cake filling (just using buttercream). It was better when i was using the buddy Valastro Vanilla Cake recipe but I was getting comments from a couple customers that the cake tasted too "eggy" so I moved over to the WASC cake and just use vanilla extract. Customers LOVE the WASC cake but it is so soft and springy that even though I weight the filled cake down with tiles for a few hours I STILL get a bulge.... What am I doing wrong??? Any suggestions?

Thanks so much to anyone willing to offer help!
Rhea
Reply
Reply
post #2 of 8
10/18/12 at 2:10pm
The only thing that works for me consistently is to crumb coat my cake and let it settle, then carve the bulge and ice. Let settle after icing and then cover with fondant. I let it settle overnight both times, which lengthens the whole process but it is what it is...hth.
Reply
Reply
post #3 of 8
10/18/12 at 3:27pm
Do you do an frosting dam to keep it in?
Reply
Reply
post #4 of 8
10/18/12 at 3:32pm
To see what a frosting dam is, you can watch a video I did that shows me making one. However, make sure to listen to the comment. =)

http://www.youtube.com/watch?feature=player_embedded&v=h8MRIcpWfeU

you can start at about 3:05 to see it.
Reply
Reply
post #5 of 8
10/18/12 at 5:15pm
I find that torting my layers, so a 4" tall tier has 3 (thinner) layers of filling in it, really cuts down on bulges. I don't ever do just one layer of filling.

I pipe a normal dam of BC with a larger star tip--a 16, 17, or 18-- depending on the type of filling (smaller tip for thin fillings like jam, larger tip for BC or mousse fillings) and put in only enough filling to come up to the edge of the dam. I often flavor the BC dam to match the filling, or even add a bit of filling to it so that edge pieces taste & look like the more central servings.

I crumb coat and let the cake rest (at room temp) for as long as possible and then carve away any bulging icing. I then apply the finish coat.

I've seen the "rolled buttercream dough" dams, but I'm uncomfortable with that process. I personally wouldn't want to get a piece of cake from the edge, where filling would be virtually non-existent.

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #6 of 8
10/19/12 at 10:21am
Thread Starter 
Thanks so much for the replies everyone!

I only use a buttercream dam when using a filling other than buttercream - do I need a stiff dam for regular buttercream as well?

And I try to minimize the layers because I read somewhere that if you do more than two or three layers you have to use dowels to keep the cake from sliding - is that not correct?

Do you all use the WASC recipe as well? Don't you find it too soft maybe to be under fondant AND decorations?

icon_smile.gif Rhea
Reply
Reply
post #7 of 8
10/19/12 at 12:28pm
I only use a buttercream dam when using a filling other than buttercream - do I need a stiff dam for regular buttercream as well?

I don't really pipe a dam when I'm filling with just BC because I use a large tip/bag and pipe on ALL of the BC filling. This gives me a consistent thickness.

And I try to minimize the layers because I read somewhere that if you do more than two or three layers you have to use dowels to keep the cake from sliding - is that not correct?

No, this isn't correct. You only use dowels when you go over 4" tall--as in multi-tiered cakes or extra tall tiers that are 6+ inches tall. If you torte 2, 2" layers, fill, and stack, the tier is now 4-4.5" tall. Perfectly fine.

Do you all use the WASC recipe as well? Don't you find it too soft maybe to be under fondant AND decorations?

I use the WASC recipe and no, I don't find it too soft under fondant and decos. I roll my fondant about 1/8" thick.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #8 of 8
10/23/12 at 5:35pm
I agree with BlakesCakes. I have used WASC and it has worked fine with fondant. I have had bulging, however, if my buttercream is not stiff enough or if I have put too much between layers. With my WASC cakes, I usually have a thin layer of buttercream with a thin layer of raspberry jam and never seem to have a problem.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Persisten Bulging under Fondant! Help!