Welcome to the Cake Decorators Q&A

Hi,

We have a new site so there might be a few teething problems. We are working hard to get everything working as soon as possible but if you notice anything wrong please contact us using [email protected]

Cheers

Hi Paul

The site looks great but will take a bit of getting used to. Please take a look at the
following post and assist if you are able. Many thanks. x
New website

Hi Paul
I love your tutorials and have learned so much from them so I’m hoping you can me.
When I layer a cake with butter icing and then ice with fondant, there are always bulges in the side of the fondant. Can you help please? Thankyou

Hello Kmmein

This is a common problem experienced by many people. To prevent bulges in the walls of your cakes first pipe a stiff damn of butter icing approximately an inche in from the edge of the cake layer. Allow the damn to crust over slightly and fill the centre with the filling of choice. Help the layers to settle by gently pressing the cake all the way round and to squish out any excess icing from the damn. This can be swirled around the cake as crumb coat. It definitely helps not to over fill each layer. To further settle the cake place a weight on it such as a small book or a plate and leave it for an hour or so. I leave mine overnight, it just helps to expell any air caught in the filling layers. The cake can then be crumbcoated in the normal way before icing. I’m sure other members will share how they deal with the bulge, this is mine! Hope it helps. Good luck!