Simple Steps To Eliminate Cake Bulges

Currently, almost all cake decorating mistakes are made because we've seen very little actual live demonstrations of the "real" cake decorating secrets that the pros use every day.

In fact, almost all "problems" with cake decorating can be traced back to one thing:

*Not Enough Visual Instructions*

Here's what I mean:

If you've had group lessons, your time is split between you and the others in your class.

And, everyone in your group learns at a different pace, so you probably didn't get enough of what you needed.

And, most video tapes and DVD's on the market never get as close to the action as you'd like...

or they simply gloss over the instructions in a few seconds - usually not enough time for the information to really sink in.

But, if you could read about it, and watch it done by a pro, up close, as many times as you'd like, how easy would that make it to learn once and for all?

Let's take filling your cake for example.

Baking your cakes one day in advance will help with bulging filling.

Firm and settled cakes will support heavy, gooey fillings better than weak and unsettled cakes.

There is an actual procedure that promises to contain your fillings and keep them from overflowing their boundaries.

1) Pipe (with a #10 round tip or similar large size) an icing dam around the outer edge of each layer to contain the filling.

The dam will act as a barrier and will prevent the filling from escaping to the outer edge of the cake.

2) Cover your entire assembled cake with a crumb coat of a thinned version of your final icing.

3) Refrigerate your cake for 2-3 hours to allow for both the cake and crumb coat to firm up.

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"It's an easy way to learn about cakes
and decorating. Very simple to download.
You get it instantly."

Regine Francis, Powder Springs, GA

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This Article is brought to you by:
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Click on the play button to watch highlights from the "Filling Your Cake" video:

(Depending on your computer system and connection speed, you may need to wait till the video is fully loaded before you can view it without stopping.

This may take a few minutes if you're on dial-up.)

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Once chilled the icing dams plus the crumb coat will work together to seal your cake and contain the filling.

Ice your cake with the final icing, and voila!

No more bulge!

(This is how most Professional Cake Decorators I know handle this situation)

So, if you do this every time with your cakes, do you know what you'll find?

"Hey - This works every time!"

...And decorating spectacular cakes continues.

And practice, makes perfect - or rather...

Perfect Practice, makes perfect.

So, learn from the real pros by reading and watching, and bake your family and friends unbelievable, picture-perfect cakes - and start practicing today!

Be on the lookout for more cake tips from Cake Decorating Made Easy! Vol. 1 & 2

Or, you can get the full scoop at: www.CakesMadeEasy.com

Talk soon,

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Michael Prudhomme, Co-Author
"Cake Decorating Made Easy!" Vol. 1 & 2
The Worlds First Cake Decorating Video Books

P.S. Right now, you can still get "Cake Decorating Made Easy!" Video Books, Vol. 1 or 2 for only $37.77 each, or BOTH for only $57.77.

But, please note that we plan to raise the price in the very near future.

So, head on over to: www.CakesMadeEasy.com and see what all the fun is about.

I promise you, your family, friends, and clients will be glad you did.

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For more great cake decorating tips and tricks,
check out our
"Cake Decorating Made Easy!" Video Books today!