Welcome to the Cake Decorators Q&A

I usually stack my wedding cakes at venue, I’ve noticed recently that once I have all stacked some tiers have a slight bulge, possible the buttercream, but cakes are perfectly fine before stacking. I usually bake and buttercream 2 days before wedding, leave to settle overnight and then ice day before wedding, should I be icing earlier than this?

Hi yummymummy02

I don’t think you need to ice any earlier than your are already.

When you say this has been happening recently, do you mean since we’ve been having this heat wave? If it is, it may be the heat slackening the filling bringing it more to the edge of the cake layers. As a precaution, use a stiffer filling, don’t over fill the layers and make a dam to contain the filling.

You are already resting each tier, adding a couple of extra dowels may also help keep the structure more stable while this heat persists.

Hope the suggestions help. 🙂

Thanks for this, what would you suggest for dam3:1 ganache or 4:1?

If you’re making the dam from ganache, 3:1 ratio should be fine. I would refrigerate the crumbcoated cakes to get everything to set and settle. Play it by ear as far the weather is concerned. Temperatures are beginning to cool but if they become very hot again, you could raise the ratio to 3.5 : 1. If it’s any consolation, everyone is suffering the same so you’re in good company. 🙂