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asked November 19th 2012

Covering a cake

Hi there,

Made an 8 inch round madeira cake last week which baked really well. I baked the cake one day, then wrapped etc and covered the next day. I put a layer of buttercream in the middle and a thin layer around the outside. I got the buttercream really straight, then covered with the sugarpaste. Once I have covered the cake and straightened all the edges etc, I found the cake had a bulge around the centre and no matter how much I smoothed the cake, it just looked really bulgy?

Can anyone tell me where I went wrong? Should I have left the buttercream to dry slightly before adding covering paste?

Thanks
Siobhan

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Hi there,

Made an 8 inch round madeira cake last week which baked really well. I baked the cake one day, then wrapped etc and covered the next day. I put a layer of buttercream in the middle and a thin layer around the outside. I got the buttercream really straight, then covered with the sugarpaste. Once I have covered the cake and straightened all the edges etc, I found the cake had a bulge around the centre and no matter how much I smoothed the cake, it just looked really bulgy?

Can anyone tell me where I went wrong? Should I have left the buttercream to dry slightly before adding covering paste?

Thanks
Siobhan

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Hello Siobhan,
I’m not sure if this is the answer you need now, but i saw a demonstration with Tracey Mann yesterday & she said the best way was to buttercream the cake then put it in the fridge for a few hours then re-coat it again, it stops the bulging.
Her cake look pretty amazing, maybe this will help for next time.

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Ok thanks, I thought that was probably the case, next time I will leave more time to do these things!! lol

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Hi Siobhan

Paul has a tutorial in the free/beginners section on layering a cake with butter cream which also covers crumb coating.
This information on crumb coating might also be of help to you http://www.wilton.com/blog/index.php/start-with-a-crumb-coat-for-a-smooth-cake-finish/. Alternatively you could fill the cake with butter cream and crumb coat with white chocolate ganache. I make strong white ganache 3 x chocolate to 1 x double cream ratio. The ganache sets hard and smooth for the fondant to go on.

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Make sure to press down really firmly on the top of the cake once it’s been filled so any excess squeezes out the side then use a scraper to go around the sides and just leave a thin coating of buttercream. I do this and then cover my cake straight away. My cakes never see the inside of a fridge, even with ganache 🙂

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