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Settling the cake/Avoiding the BULGE! - Page 2

post #16 of 25
Thread Starter 

Melissa, I did the saw with gumpaste. Rolled it very thin, then used a GIANT round cookie cutter to cut the cirlce. Then, I used an X-acto knife and cut the "teeth" around it. I used a tiny and small fondant cutter to cut the hole, and mark the circle around that hole. The gumpaste was tinted gray, and then I painted several layers of luster dust on. :)

post #17 of 25
Love the cake! You sure can't tell it is bulgy at all;-)
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #18 of 25

Hi there, 

Not sure if you've conquered your bulging issue yet but I used to get it all the time until I used the damming method, but I still found I needed to dam with ganache when using soft fillings. I also use a sterile needle and puncture the top of my cakes after applying fondant and let them sit for a couple hours to let any air bubbles that may have popped out from the filling (I got this tip from Sweetwise website).

Flash your cupcakes!

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Flash your cupcakes!

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post #19 of 25
One tip that became very helpfull is using spacle instead of buttercream to crumbcoat my cakes. When i level and tort my cakes i always have scraps. I then mix my SMBC with the cake crumbs and mush it untill it becomes a smooth spreadible paste... I then use this to dam my cake after filling it with SMBC. I then use leahs method with the tile and leave it outside overnight or in the fridge. No more bulge.
post #20 of 25

OMG im so nervous! I feel like I'm reallyl behind! i Have a 2 tiered cake due sundaymorning (tomorrow morning im in san diego ca).  I froze my cakes a few hours ago and i just removed them just a few minutes ago to thaw till morning cuz I read I shoud'nt freeze them before I add my bc. I'm really nervous about bulging.  I'm so so confused about when and how to have my cake settle? in 8hrs or so when its 8am I plan to unwrap my thawed/room temp cakes and fill them with bc.  I guess I should pipe a thick dam of bc around the edges of the cake, stack, and push down on the layers. Then what? Do I smooth out the sides then put in the freezer or dont smooth out the sides and still put in freezer? after that do I crumb coat, put back in the freezer, then add my fondant? I've read several different ways to have my cake settle. I also read to fill cakes and layer then put weights on it to push out the air? I'm really confused. Any suggestions? Sorry for all the misspelled words and run on sentences! Thank you! :)

post #21 of 25
Thread Starter 

You need to pipe a thickened dam of buttercream around the edge. Think soft play dough consistency. I do this with doubled up piping bags and a coupler. I fill the bag then zap it in the microwave for 10 or so seconds to soften to stiff bc. Then I pipe the rope dam, then fill with regular bc. After you've filled the cake, reassemble the layer back on top, then leave on your counter wrapped loosely in saran wrap for several hours, with the cake pan that you baked those layers in, on top of the wrapped cake. put ONE inch of room temp water in the pan, and let it sit for as long as you can before decorating (3+ hours).

 

Dont press on the cake, as I have broken FAR too many cakes this way, and you have no time to take those chances.

 

After the 3-4 hours has passed with the weighted pans on top, ice in buttercream, stack, and decorate. You should have no bulging issues at all. The key here is the dam of stiff buttercream holding it all in, and the settling of the cakes under the weight getting rid of the air bubbles. Dont ice the cake until this has been done, or you will get bulges. 

 

Good luck!

post #22 of 25

I've never understood squishing or putting bricks and books on cakes.   That just make me shake my head.  But then I came from a production bakery where we didnt do those practices so I learned differently...I crumb coat, let sit in frig over night, ice the next day.  No buldges.  I also completely ice my cakes before applying fondant.   No buldges. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #23 of 25
after having one of my cakes bulge on me i came here and asked for help. the best advice i ever got. put the dam one inch from the edge of the cake, by the time it has settled on its own, it squishes out perfectly to the edge. bless who told that advice. not a bulge since.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #24 of 25

Tesso....that was great advice!  I think the placement of the damn is 95% of the reason of a buldge...or not.   The other 5 is the amount/type of filling and just allowing the cake to sit & chill in the frig over night....that is strickly my opinion. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #25 of 25

HI!!! I just wanted to say THANK YOU so much for your help!! I put a thick dam in between the layers and added a cake pan to it and had it settle for 30min.  I cleaned off the sides, left it in the fridge for a few hours, then crumb coated, fridge, fondant. NO BULGES! AHHHH  you saved my cake! :) Thank you so very much!!
 

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