When Cake Bulge Will It Bulge Again
Why do cake fillings bulge out and how tin can you prevent it? Here are the top five nearly common reasons why your fillings are likely to burl including solutions on how to correct the problem.
VIDEO: 5 Reasons Why Block Fillings Bulge
Bulging Crusade #1
Considering Air Got Trapped Within the Block
This is one of the most mutual all the same unexpected reasons why your cake fillings might bulge. It has everything to do with how the filling layers are added. If you don't push them all the style out to the edge, little caverns form where air pockets get trapped beneath the frosting. One time the cake goes on display, it warms up. As it warms up, the fillings become softer. At the same time, gravity exerts pressure level from to a higher place, which pushes the air pockets out.
Solution: Fill up Layer Cakes in the Baking Pan 
The way to solve this problem of air getting trapped inside the cake is to build your layer cakes inside the baking pan instead of gratis-form. Here is the link to my video series showing How to Fill Layer Cakes in the Pan.
Bulging Crusade #2
Considering the Filling is Likewise Soft
This is the most obvious culprit. A soft filling is more probable to go squished. If it spreads when yous 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 simply variable here. The consistency, size, and class of the cake sponge may as well bear on how the filling performs. Tall cakes, stacked cakes, and dumbo, heavy cakes exert more than pressure on the filling layers below, increases the chances that a soft filling volition squish out.
Another variable is the how the cake is finished. The more than apparently the outside of the cake is, the more than likely bulging filling layers will show. For instance, a cream cheese filling recipe that holds up beautifully in a ten" double layer carrot cake with nuts around the sides may not perform every bit well when information technology'south used in a 12" triple layer hymeneals block with a obviously pattern around the sides. On the garnished cake, the nuts hibernate the bulge whereas the obviously frosting end is more decumbent to showing its flaws.
Permanent Solution: Apply Reliable Filling Recipes
If a filling is then soft that information technology requires a piped dam around the edges of every layer, I would omit it from my menu. There are enough of stable fillings out there and then why use a squishy one? It'south a pain dealing with soft fillings and all the problems that effect from using them. Peculiarly when it comes to once-in-a-lifetime events such equally weddings, I prefer to play information technology safe by using reliable fillings. Here is a link to xi filling formulas that take worked reliably for me:
11 Stable Layer Cake Filling Recipes 
Temporary Solution: Piping a Dam
If you happen to be attached to a detail filling recipe that is too soft simply you lot still want to utilize it because it'southward delicious, you tin always pipe a dam of stable buttercream around the border of your filling layers to help hold the filling in. Just go on in mind this will create more work during the filling stage, particularly if you are making a big wedding ceremony block with multiple tiers. You volition need both extra frosting to make the dam and extra time to fill your piping bag over and over as you add the dam.
Bulging Crusade #3
The Filling is As well Thick
In wedding cakes and sculpted cakes, the fillings shouldn't exist too thick. Below is an example of a chocolate ruby-red filling at just the right thickness.
Solution: Brand Thinner Layers of Filling
It's more than optimal to make thin layers of cake alternating with thin layers of filling versus a two thick layers of cake with one huge layer of filling in betwixt. 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 time you brand a layer cake, you have to include some sort of infrastructure to agree it up (I prefer to use forest dowels for cake supports). Sure types of infrastructure such as thick dowels or SPS will exert pressure on the outside of the block. This increases the chance that a cake will crack on the cease. It besides increases the take a chance that fillings volition bulge. The wider your infrastructure elements are, the more block you displace. Go along in mind that width is non the only cistron involved. The more dowels you add, the more than you disrupt the within of the cake. For this reason, it'southward important never to utilize more dowels than are actually needed.
Solution: Core Out Space for the Infrastructure
The way to avoid displacing too much cake is to core out space whenever you are planning to insert a thick cavalcade. Yous can core out your cake using an apple corer or bubble tea straws. I recommend and inserting dowels correct later the frosting phase, when the cake is somewhat soft from sitting out at room temperature considering you were working on information technology. And then it will be a fiddling more forgiving. Don't attempt to core out a cake when it's frozen. Follow this link to read my video tutorial on how to utilize wood dowels in cakes.
Jutting Cause #5
Lack of Refrigeration
Unless you are working entirely with ingredients that are stable at room temperature, which is unlikely, it's necessary to store your block in the fridge. If yous 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 you transport a cake when it's completely soft all the way through to the middle, y'all 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 fridge is an excellent tool for maintaining the construction of a cake while yous're working on it. The common cold temperature makes frosting and fillings more business firm, which makes the whole block more than stable. A chilled cake also transports more than hands than a room temperature cake. The only drawback to using the refrigerator is that condensation volition grade on the surface of the cake. Follow this link to watch my video on the topic: Solutions to Cake Condensation.
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Source: https://wickedgoodies.com/2016/10/why-cake-fillings-bulge/
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