How to keep my frosting from bulging out from the cake

keep my frosting from bulging out from the cake?

It's interesting:
"August is the month when many folk festivals take place, where the audience stares at a bloke with a microphone and one finger stuck in his ear. In contrast ..."

Cake decorating can be as simple or as complicated as you want to make it. Professional cake decorators need an artistic eye and a lot of dexterity to work their magic, but any home baker can learn the basics. A simple project for the novice to undertake is filling and covering a basic two-layer cake. The process is not difficult, but there are a few niceties. Many inexperienced cake bakers are prone to having their icing bulge out from the middle of the cake, for example. Avoiding this is a matter of remembering a few basic points.

Add this to my Recipe Box.

Things You'll Need

• 2 baked layers of cake
• Cake leveler or serrated knife
• Brush
• Round cake board
• Buttercream icing
• Spoon or spatula
• Pastry bag and tip
• Cake decorator's spatula

Instructions

1. • 1

     Level your cake layers by cutting the domed tops from them, using a cake leveler or a serrated knife. Brush away any loose crumbs, and place one layer upside down on the cake board.

   • 2

     Select a medium-stiff buttercream to fill the cake with, either homemade or store-bought. Use a large spoon or spatula to fill a pastry bag with about 3/4 cup of buttercream. Pipe a ring of buttercream icing around the edge of the layer, making a "dam" to enclose the surface of the cake.

   • 3

     Rest the icing dam for 10 to 15 minutes, giving it the opportunity to begin forming a crust. Spoon another cup or so of icing into the middle of the cake. and spread it evenly to the sides with your spatula. Use additional icing, if necessary, to create a the thickness you want.

   • 4

     Rest the icing for another 10 to 15 minutes. This step is optional, but helps to prevent the icing from sliding out while you are covering and decorating the top layer of the cake.

   • 5

     Place the second layer of cake on top of the icing, and center it carefully. Tap it gently to settle it into place. It is not necessary to press down with any force.

   • 6

     Spread icing over the top of the cake with your spatula, pressing down no more firmly than necessary to achieve an even surface. If a small amount of icing does escape from between the layers, smooth it with your spatula before icing the sides of the cake. Finish the cake by icing and smoothing the sides.

Tips &- Warnings

• You will need 4 to 5 cups of buttercream icing to decorate a 10-inch cake, depending on the thickness of your middle layer and how much extra decorating you do. Use a medium-stiff home style buttercream or French buttercream, rather than a fluffy Italian-style buttercream.

• Cakes may be filled with whipped cream or custard instead of buttercream, using the same technique of piping a buttercream ring and allowing it to stiffen slightly before adding the filling.

Source: www.ehow.com

Tags: with your, with your spatula, your spatula, bulging from, bulging from cake, cake board