Bulging can be caused by different things – most of the time, it is caused by overfilling in between layers – keep in mind that cake, like most structures, will settle after a while, so if you don’t allow the cake to rest before putting the fondant on, it will bulge. Fondant that is too thick may also cause the cake to bulge.
I’ve had this happened a few times, so this is what I do now… I make sure that I don’t overfill the layers; If I’m using a custard, or a curd filling, I make a dam around cake with a stiff buttercream – this will keep the filling in; I also make sure that I don’t have any overhangs on the sides of the cake – if I do, I will trim the cake all around to make sure it’s even; I crumb coat it (I’ve been using chocolate ganache lately) and refrigerate it (preferably overnight); I then put the fondant on – if I’m putting a border on the cake, I cut my fondant slightly above the cake board, so that when it settles, it will have room to expand and won’t bulge on the bottom. Allow the cake to settle for half an hour (or longer if you have the time) before you start decorating it. So far, this has worked for me (crossing my fingers)!
Hope this helps out.
Funfetti Cakes
DJ - Fun Fiesta Cakes
