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eszilla
Newbie
Joined: Aug 06, 2009
Posts: 6
Location: Minneapolis, MN
Birthday: Feb 20
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 Posted:
Wed Oct 14, 2009 12:08 pm |
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Hi all. I'm hoping some of you topsy-turvy experts can help me since I haven't been able to find any information on this issue specifically.
I've made two topsy-turvy cakes to date using various methods. Apart from over-carving the angles slightly (I'm getting better), my biggest issue has been filling-related. I've used pre-made raspberry and strawberry filling I bought at my local cake supply shop (once for each cake)...and my top filled layer sometimes slides completely off the cake while chilling!! The second time around, I tried using less filling. I am using a buttercream dam around the edge...but the same thing happened! Top filled layer slipped completely off the rest of the cake. Cake mess!
Is the problem related to fruit filling? Should I just use buttercream or something else? How do you do a topsy-turvy cake successfully?? I'm ready to chalk them up as evil  and refuse to do any more...but they are so cool, and so many people seem to do them successfully, there must be some trick I'm not privy to just yet.
I'd love any advice you have to offer, since I have another topsy-turvy order coming up in November for a friend.
Thanks, fellow cakesmiths!  |
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LaBellaFlor
Forum SuperStar!
Joined: Jan 16, 2009
Posts: 2023
Location: Enjoying C.C. while still dealing in the real world.
Birthday: Jul 15
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Wed Oct 14, 2009 12:19 pm |
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Hmmm, maybe it's the fillings you use or your putting too much. I use about 1/2" of fillings and I've used different kins of fillings from fruit curds to ganache. |
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Addie2580
Junior Member
Joined: May 09, 2009
Posts: 67
Location: Westchester NY // Puerto Rico
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Wed Oct 14, 2009 7:38 pm |
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I was just wondering  , are you using dowels on your cake?? |
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poohsmomma
Frequent Member
Joined: Apr 25, 2008
Posts: 421
Location: beautiful central Kentucky
Birthday: Oct 03
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Thu Oct 15, 2009 6:32 am |
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If you're using the cut-out method for TT, shouldn't your layers be level? Well, except for the top wedge that you cut in half and reposition...is that's what sliding? |
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eszilla
Newbie
Joined: Aug 06, 2009
Posts: 6
Location: Minneapolis, MN
Birthday: Feb 20
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Thu Oct 15, 2009 6:46 am |
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LOL
Yes, I am using dowels--wouldn't attempt a tasty architectural feat without them.
And poohsmomma--the layers are level, but it's like the weight of the top wedge that gets repositioned pulls the entire top layer off, if that makes sense...
Maybe Elmer's glue? (KIDDING)  |
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paolacaracas
Forum Addict
Joined: Sep 05, 2006
Posts: 895
Location: caracas-Venezuela
Birthday: Aug 20
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Thu Oct 15, 2009 6:56 am |
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I find that fillings do affect the stability of the cake.
Caramel-Dulce the leche fillings slide for sure, while butter creams works just fine. ganache varies in consistency so is hard to tell. But buttercream works best. |
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poohsmomma
Frequent Member
Joined: Apr 25, 2008
Posts: 421
Location: beautiful central Kentucky
Birthday: Oct 03
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Thu Oct 15, 2009 6:59 am |
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yeah, what she^^^said.
You might just have to "stick" with buttercream...pardon my pun |
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eszilla
Newbie
Joined: Aug 06, 2009
Posts: 6
Location: Minneapolis, MN
Birthday: Feb 20
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Thu Oct 15, 2009 7:05 am |
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Love the pun!
Thanks for the advice, friends. I think I'll just try buttercream for this next one. I'm still working out the structural quirks of topsy-turvys, but I did order the famous $40 DVD so I can learn more about them. |
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