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asked September 6th 2013

Bulging sugarpaste on covered cake

Hi
I’ve read a previous query about bulging sugarpaste after covering a cake in sugarpaste. This has happened to me on the las 3 cakes I’ve made, although I haven’t had the problem before and I’m not sure what I am doing differently. I have filled the cake and coated it with buttercream, left it to harden slightly in the fridge and then covered it. It all looks great for a day and then I’ve noticed a bulging appearing, once this was on the top of the cake, but it has also occurred on the sides. I have stuck a pin in to release any air and then flattened the surface again using a smoother, but the one I did, the bulge was getting so big, when I flattened it, the sugarpaste ended up with very fine cracks in it. It appears to be air that is the problem, because once I’ve smoothed it, it’s fine. I don’t think its too much buttercream, which I didn’t over-beat. Perhaps someone could advise me what the likely problem is.
PS, I’ve not made a crumb coating before, could you advise on how this is made please.
Many thanks for all your help.
SuzyQ

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Hi
I’ve read a previous query about bulging sugarpaste after covering a cake in sugarpaste. This has happened to me on the las 3 cakes I’ve made, although I haven’t had the problem before and I’m not sure what I am doing differently. I have filled the cake and coated it with buttercream, left it to harden slightly in the fridge and then covered it. It all looks great for a day and then I’ve noticed a bulging appearing, once this was on the top of the cake, but it has also occurred on the sides. I have stuck a pin in to release any air and then flattened the surface again using a smoother, but the one I did, the bulge was getting so big, when I flattened it, the sugarpaste ended up with very fine cracks in it. It appears to be air that is the problem, because once I’ve smoothed it, it’s fine. I don’t think its too much buttercream, which I didn’t over-beat. Perhaps someone could advise me what the likely problem is.
PS, I’ve not made a crumb coating before, could you advise on how this is made please.
Many thanks for all your help.
SuzyQ

0

Hi suzq

This can be the result your cold cakes coming to room temperature and making the butter cream soften and start to ‘sag’. I don’t use buttercream very often however when I do I crumb coat with a stiff butter cream and not one which is the same consistency for filling. To make a stiffer buttercream use more icing sugar to butter ratio. Make a thin cover first, smooth it and let it harden in the fridge, then do a second coat and allow it to set again. Paul has new tutorials in the free beginners section which will be most helpful to you. Find the tutorial here http://www.cakeflix.com/using-buttercream-introduction-to-buttercream The entire free section has been upgraded and is well worth exploring.

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Many thanks for that, I’ve just this second seen the new free tutorials pop up so will give this a look.
Cheers

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