When Cake Bulge Will It Bulge Again
Why practice block fillings bulge out and how tin can yous prevent it? Hither are the top v nigh common reasons why your fillings are likely to bulge including solutions on how to right the problem.
VIDEO: 5 Reasons Why Cake Fillings Bulge
Bulging Cause #one
Considering Air Got Trapped Within the Cake
This is 1 of the nigh common yet unexpected reasons why your cake fillings might bulge. It has everything to do with how the filling layers are added. If y'all don't push button them all the way out to the edge, little caverns form where air pockets become trapped below the frosting. In one case the cake goes on display, it warms up. As it warms upwards, the fillings go softer. At the same fourth dimension, gravity exerts pressure from above, which pushes the air pockets out.
Solution: Fill Layer Cakes in the Baking Pan 
The mode to solve this trouble of air getting trapped inside the cake is to build your layer cakes within the baking pan instead of costless-form. Here is the link to my video series showing How to Fill Layer Cakes in the Pan.
Bulging Cause #2
Because the Filling is Too Soft
This is the most obvious culprit. A soft filling is more probable to get squished. If it spreads when you spoon it onto a plate, then it's definitely going to squish out of a cake. Withal the filling recipe itself is not necessarily the only variable here. The consistency, size, and grade of the block sponge may also touch how the filling performs. Alpine cakes, stacked cakes, and dumbo, heavy cakes exert more than pressure on the filling layers below, increases the chances that a soft filling will squish out.
Another variable is the how the cake is finished. The more evidently the outside of the cake is, the more than likely bulging filling layers will bear witness. For instance, a foam cheese filling recipe that holds up beautifully in a 10" double layer carrot block with nuts around the sides may not perform besides when it'due south used in a 12" triple layer wedding block with a obviously pattern around the sides. On the garnished cake, the nuts hide the bulge whereas the plain frosting finish is more than prone to showing its flaws.
Permanent Solution: Utilise Reliable Filling Recipes
If a filling is and so soft that it requires a piped dam around the edges of every layer, I would omit information technology from my carte. There are plenty of stable fillings out there then why use a squishy one? Information technology's a pain dealing with soft fillings and all the problems that issue from using them. Particularly when it comes to once-in-a-lifetime events such as weddings, I prefer to play information technology safe by using reliable fillings. Hither is a link to 11 filling formulas that have worked reliably for me:
11 Stable Layer Cake Filling Recipes 
Temporary Solution: Pipe a Dam
If y'all happen to be attached to a particular filling recipe that is too soft merely you still want to utilize it considering it's delicious, y'all tin can e'er pipe a dam of stable buttercream effectually the edge of your filling layers to aid concur the filling in. Just keep in mind this will create more piece of work during the filling phase, peculiarly if you are making a large wedding cake with multiple tiers. You lot will need both extra frosting to make the dam and extra fourth dimension to fill your pipe bag over and over as you add together the dam.
Bulging Cause #3
The Filling is Likewise Thick
In nuptials cakes and sculpted cakes, the fillings shouldn't exist besides thick. Beneath is an case of a chocolate scarlet filling at merely the right thickness.
Solution: Make Thinner Layers of Filling
It's more optimal to make thin layers of block alternate with thin layers of filling versus a two thick layers of cake with one huge layer of filling in between. My maximum suggested thickness for wedding or stacked cake fillings is ½" – ¾". My maximum suggested thickness for carved or sculpted cake fillings is ½" or less.
Bulging Cause #4
Infrastructure
Any fourth dimension you lot brand a layer block, yous have to include some sort of infrastructure to hold information technology up (I prefer to utilize wood dowels for block supports). Certain types of infrastructure such as thick dowels or SPS will exert pressure level on the outside of the cake. This increases the adventure that a cake will crack on the finish. It also increases the risk that fillings volition burl. The wider your infrastructure elements are, the more cake you lot displace. Go on in mind that width is non the simply gene involved. The more than dowels you add, the more y'all disrupt the inside of the block. For this reason, information technology'due south important never to employ more dowels than are actually needed.
Solution: Core Out Space for the Infrastructure
The style to avoid displacing too much cake is to core out space whenever you are planning to insert a thick cavalcade. You tin can core out your block using an apple tree corer or bubble tea straws. I recommend and inserting dowels right later on the frosting stage, when the cake is somewhat soft from sitting out at room temperature considering you were working on it. Then information technology will exist a little more forgiving. Don't effort to core out a cake when it's frozen. Follow this link to read my video tutorial on how to use wood dowels in cakes.
Bulging Cause #5
Lack of Refrigeration
Unless you are working entirely with ingredients that are stable at room temperature, which is unlikely, information technology's necessary to store your block in the refrigerator. If you leave it out overnight or for hours upon days and it has butter in it, the fillings are going to soften considerably. The longer a cake sits out at room temperature, the softer it will get. If yous ship a cake when it's completely soft all the manner through to the center, yous can almost guarantee that your cake layers are going to shift and your filling layers are going to squish out.
Solution: Chill the Cake
The refrigerator is an excellent tool for maintaining the structure of a cake while you're working on it. The cold temperature makes frosting and fillings more firm, which makes the whole cake more than stable. A chilled cake as well transports more easily than a room temperature cake. The only drawback to using the refrigerator is that condensation volition form on the surface of the block. Follow this link to watch my video on the topic: Solutions to Block Condensation.
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Source: https://wickedgoodies.com/2016/10/why-cake-fillings-bulge/
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