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Settling the cake/Avoiding the BULGE! - Page 2

post #16 of 19
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 19
Love the cake! You sure can't tell it is bulgy at all;-)

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #18 of 19

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 19
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.
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