Welcome to the Cake Decorators Q&A
Hi elaine77
Keep the cake in the fridge until you need to decorate. I’d stick the pieces on with a little melted chocolate. The cold of the cake will set the chocolate quickly and firm.
My apologies for such a late reply. 🙂
thank you. unfortunately my buttercream cake developed a bulge….also having trouble getting the decs to stick….(they are gumpaste cherries) even with choc. I think they are too heavy perhaps…thinking of doing another layer of buttercream over the cake.even though its set and cold…thoughts?
Hi elaine77
The reason your cake bulged might be to do with it settling, which pushed some of the filling out of the sides of the layers. It won’t help putting another layer of buttercream on because it won’t level out the bulge.
I had this happen to me and I ended up stripping back the buttercream until it smoothed out.
You can do this with a metal scraper dipped in hot water, and keep taking the buttercream off carefully and gently to the cake layers. Then, it’s a case of re buttercreaming. It won’t bulge again because your filling has settled now. If your decorations are too heavy, it would help to make them slightly smaller or peg them in with a tooth pick. I don’t know how many you have, if too many, a new batch would be better.
I would recommend sealing your cake with a layer of white chocolate ganache before butter icing it again. That’s for you to think about. To prevent bulging again, when you fill your cakes, place a little piece of parchment and a weight like a dinner plate on the top, to settle the layers down overnight. In the morning, any excess filling will squeeze out which you can scrape off before you ice.
If you’ve got any more questions, just post back. You haven’t said when your cake is due out so my suggestion may not even help. I’ll try and look out for you. 🙂
Ps if you use tooth picks don’t forget to tell the customer where they all are. 🙂
