Bottom Tier on Cake bulging
Hi, I just finished a two-tier cake – the bottom was a 10" red velvet cake and the top a 6" vanilla. I definitely had enough support to ensure the top cake wouldn’t sink – also, the fondant on neither cake was too thick. However, after a couple of hours, I noticed the sides of the bottom cake started to round off – almost bulging-like (see picture). At first I thought it was air trapped underneath the fondant – so I inserted a thin needle in several places to release it. That didn’t work – so it was definitely a weight issue.
The only thing I can think of is that red velvet cake may be too soft to be a bottom tier??? The funny thing is that I had even ganached the cake to ensure straight sides – go figure!
Your thoughts are welcome because it is very disheartening when you try to do everything right and something like this happens. The client loved the cake and she especially loved the taste of the red velvet, but I wish I could have delivered a cake with perfectly straight sides.
Many thanks!
DJ - Fun Fiesta Cakes
7 Replies
I’ve had this issue. I know I didn’t let my cake sit overnight and relax after crumb coating. I do now, that way if a bulge appears, it can be fixed before I apply my fondant. Also, you could be correct that your 2nd tier cake was to heavy for the lighter cake on the bottom. But if you doweled, and ganached, and it settled, should have been fine. How many dowels did you use??
Perhaps others here will weigh in with some good sage advice….
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Hi, I used 5 dowels – and crumb coated the cake the night before – I was so careful and yet… :)
DJ - Fun Fiesta Cakes
Hmmm…..you seem to have done everything right?? Did you add a filling?? Perhaps that caused the bulge?? I’m stymied like you. I hope other members here may help find a solution….
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
LOL – you and me both… the filling was cream cheese buttercream – not too much to avoid bulging (how ironic)… I do hope other bakers can figure out this mystery.
DJ - Fun Fiesta Cakes
Ahhh..it could be your cream cheese, as it’s a dairy product. If left out of the fridge, that could definitely cause the bulge. I made a cream cheese ganached cake, and had to keep it refrigerated because of the cream cheese, until I was ready to take the cake to my daughters. Cream cheese will ferment…bubble and expand.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
I think that from now on I’ll stay away from cream cheese unless it’s on a cupcake! Thank you so much for following this trail with me. :)))
DJ - Fun Fiesta Cakes
No prob….that’s what we’re here for. After having to put that ganached cake in the fridge for 2 days…I swore off cream cheese…too much hassle. Also don’t use sour cream in my ganache for the same reason.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
