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Buttercream separates/bulges from cake

post #1 of 7
Thread Starter 

I'm having the worst time with my buttercream lately.  I freeze my cakes after baking, wrapped in plastic and foil.  I completely thaw still wrapped before icing.  The buttercream looks perfect after applied and crusts beautifully.  I then put in fridge overnight.  However, once I remove from the fridge and the buttercream gets to room temperature, it starts to bulge around the middle.  It's almost like the buttercream doesn't want to stay adhered to the cake.  I push the icing back into the cake, but it pops right back out.  It's driving me crazy trying to figure out why it's doing this?  My buttercream recipe is:

 

1 cup hi ratio shortening

1 cup butter

2 lbs powdered sugar

2 tps vanilla

6-8 tablespoons milk

 

Does anyone have any recommendations?  I've tried putting a weight on the cake once I've put in the filling and before icing - waiting at least an hour to allow for cake settling, but it doesn't help.  I appreciate any advice.

post #2 of 7

You might find the right info here:

http://cakecentral.com/newsearch/?search=bulge&type=all

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #3 of 7

Are you putting a dam around the edge of the bottom layer before filling icing? And is it possible you're using too much?

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #4 of 7
Thread Starter 

I use a dam and a very thin layer of buttercream between layers, so I don't think it's the issue.  Thanks for the other threads.  I will definitely read them.
 

post #5 of 7

I have the same problem and do everything you do except I do not put my cake in the fridge after icing. I had read a thread on here about gases needing to escape from the cake and that being the cause for the bubbling. I have found that sticking a pin or sometimes I use my exacto blade into the bubble and make sure it goes into the cake a little as well seems to keep the bubble from reoccuring. I just wish I could find a successful way to stop them!

post #6 of 7

I only make a dam if my filling is different than my icing...then....my filling comes to the top of my dam.   You said you use a thin layer of filling.   I don't know if that has anything to do with it or not.  I have used that same butter cream recipe before and not had bulging.   UNLESS for some reason I piped my dam too far outside the cake....or the cake sat for HOURS.   After I crumb coat I always let the cakes sit in the frig over night.  I do not squish them or place anything on top...which has always amused me to read anyway.  

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!
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post #7 of 7

This happens to me when I thin my icing too much...too much moisture causes it to bulge or even begin to slide off the cake.

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