Welcome to the Cake Decorators Q&A
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
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
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.
