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Hi all,
can anyone please help me… I sometimes have a problem with cakes bulging after I have added buttercream and then covered in sugarpaste. I can see where the 2 sponges have been joined, it’s almost as if I have added too much filling to the cake and it looks like it is oozing out of the cake. I tried adding less filling to the cakes but sometimes it still occurs. i really enjoy making cakes but when this happens it takes away alot of confidence. I want nice smooth cakes…. please help. xx

Hello Angellorr01

This can happen if you’ve over filled the cake, try not to bring the filling right to the edge of each layer. It helps sometime to make a dam wall of icing and then fill in the middle of it. Another reason this can happen is if your crumb coat icing is to soft. Make a stiffer icing for crumb coating, less butter more icing sugar, and use the softer icing for filling. Make sure the layers are sitting straight and push down so any excess filling squishes out which you can remove with a palette knife. Allow a thin layer of crumbcoat to crust over, apply a second layer making sure any gaps are well filled in and allow this coat to crust over before applying your fondant. Rolled out icing is heavy so don’t have it too thick, just follow the thickness which Paul rolls out. Finally, ganache gives a better, smoother more stable finish and might be worth considering. Hope some of this helps, don’t lose confidence, this happens to everyone sometimes. x.

I’ve sometimes rolled a long sausage of sugarpaste and place this around the edge of the cut cake, put the filling inside this then sandwich together. This also stops any filling escaping. Hope this makes sense

Thank you very much for your response madeitwithlove. I will definitely follow what you have said and hopefully that will make a difference. X