Thank you so much for responding…I’ve never heard of the upside down method; something I can google to keep me busy today! I use basically Sharon Zambito’s method of smoothing buttercream, and I can’t imagine where the bulge came from…it’s so small that I’m the only one who really notices (I’m anal too!!), but it’s frustrating to me. My icing dam was so thick, I actually had to use 2 hands to squeeze it out of the bag to pipe it!! Ohhhh….I’m just thinking of something as I’m sitting here typing. I do make sure that my cakes are level quite frequently, and I may have given the top of the cake a little squish here and there to make it perfectly level. I bet that’s when the bulging occurred! I squished after I applied the fondant lightly, but enough to do it, I bet’cha! Every time I make another cake, I learn so much from my experiences. It’s frustrating at times though (especially for us perfectionists) because I really want everything perfect right off the bat, and just when I feel like I know exactly what I’m doing….I’m humbled once again!
I use the bubble straws too…love them! Maybe I went down a little too much though~I probably cut about 1/4" below the surface. Between that and the squishing….sure to cause a battle of the bulge!
Your cakes are amazing!!! I can’t even believe how perfectly square your cakes are…..they look like little boxes!!! Can’t wait til my next fondant cake to practice!
Thank you again so much! I love this forum and website…I just signed up today, and there’s great information and photos to inspire!
Best,
Susan
