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ziert003
Newbie
Joined: Jul 18, 2007
Posts: 14
Location: Woodbury, MN
Birthday: Feb 17
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 Posted:
Sun Sep 13, 2009 7:38 pm |
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This was my first attempt at a two tier cake. The cake was the durable cake recipe found here with sour cream and pudding mix. I bought a local bakery's buttercream. The cake was frozen then filled then chilled again after the crumb coat. I did use dowel rods in the bottom layer. The fondant was reasonably thin-- probably less than 1/8".
So did the cake settle? Did the fondant sag off the buttercream? Did I use too much filling? The wrong filling? The wrong cake? Any thoughts? |
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Doug
Forum SuperStar!
Joined: Jun 28, 2005
Posts: 9455
Location: NC - just off I95, North of the Border
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Sun Sep 13, 2009 8:01 pm |
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best to let a cake settle at room temp.
chilling or freezing keeps BC and Filling firm
then they soften at room temp and settle causing the dreaded cake bulge.
some "force" the issue by putting a weight on the cake (ceramic tile according to Leah_s and IndyDebi) works great.
the more impatient among us (waves hand high) put a cookie sheet or similar on top and force the cake to settle by pushing until icing dam starts to push out the sides all the way around. We then have a little mercy on the cake and allow it to rest as long as it takes to fill the pastry bag with BC to put on the crumb coat. |
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onlymadaresane
Regular Member
Joined: Aug 08, 2009
Posts: 114
Location: Kansas City, MO
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Sun Sep 13, 2009 8:16 pm |
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That's a super cute cake!! Even with the bulge! |
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tenleysmommy
Frequent Member
Joined: Apr 09, 2008
Posts: 333
Location: Covington,GA
Birthday: Dec 25
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Sun Sep 13, 2009 8:16 pm |
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Great Cake!I agree with Doug I think your filling just oozed a little,I use a cake board and press. |
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dorie67
Regular Member
Joined: Feb 14, 2008
Posts: 144
Location: New Jersey
Birthday: Aug 09
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Sun Sep 13, 2009 8:32 pm |
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Extremely cute cake first off and then I think the filling and icing got soft as the cake was coming to room temperature, causing the sagging appearance.  |
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hperez
Newbie
Joined: Sep 13, 2009
Posts: 13
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Mon Sep 14, 2009 9:24 am |
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this happened to me too! exactly that on your bottom tier! |
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DollyCakes
Regular Member
Joined: Jul 24, 2006
Posts: 146
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Mon Sep 14, 2009 9:32 am |
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That's settling. We had this issue on the TOP tier of a wedding cake this weekend and ended up having to completely redo the top tier 2 hours before the reception! LOL It was a *tense* couple of hours until the new perfect top was in place!
I personally think that all the condensation of a frozen cake coming to room temperature can cause havoc on your icing, filling, and fondant. We won't be using frozen cakes anymore for sure!
Your cake is still adorable - bulge and all! |
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Clovers
Regular Member
Joined: Jun 30, 2009
Posts: 188
Location: Ontario, Canada
Birthday: Jul 11
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Mon Sep 14, 2009 1:36 pm |
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What guage of wires did you use for those loops? (totally unrelated to your question.. I just want to get the right kind when I try to do those curls on my next cake  |
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Lovemesomecake
Regular Member
Joined: Jul 16, 2009
Posts: 104
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Tue Sep 15, 2009 4:43 am |
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Great cake despite the buldging!!! |
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luvmysmoother
Regular Member
Joined: Sep 06, 2009
Posts: 106
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Tue Sep 22, 2009 10:14 pm |
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Love the cute cake even with the love handles on it - adds character:) |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Wed Sep 23, 2009 8:37 am |
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Looks like it settled under the weight of the top tier. Were the supports long enough to hold the top tier above the bottom? If not and they were under the surface level of the fondant then the natural pressure of gravity would cause the fillling to blow out. Cute cake! |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5339
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Wed Sep 23, 2009 12:08 pm |
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Very cute cake! I really like the big loops of the bow! |
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Texas_Rose
Forum SuperStar!
Joined: Feb 26, 2008
Posts: 3975
Location: San Antonio, TX
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Wed Sep 23, 2009 12:15 pm |
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| Clovers wrote: | | What guage of wires did you use for those loops? (totally unrelated to your question.. I just want to get the right kind when I try to do those curls on my next cake |
Looks like the long straight wires you can buy at Walmart...I just used up a package and tossed it, but I think they are 18 or 16 gauge. |
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Win
Forum Fanatic
Joined: Mar 10, 2007
Posts: 1202
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Wed Sep 23, 2009 12:22 pm |
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I think a bulge is one of the hardest things to diagnose, but I think Doug has the best suggestion based on the fact that you mentioned chilling it after the crumb coat. After I crumb coat, I allow the cake to settle at room temp for a minimum of three hours and often overnight. Then I go in and smooth out the bulge, recoat the seam with a little more icing (I call it spackling the crack) and then chill for about 20 minutes before applying fondant. I've tried to rush the settling time before based on the suggestions of above mentioned, but I still find there is a trace of bulge that drives me nuts unless I let it settle for a longer period. |
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NJCakeDiva
Junior Member
Joined: Jul 29, 2009
Posts: 48
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Fri Sep 25, 2009 8:43 am |
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| hperez wrote: | | this happened to me too! exactly that on your bottom tier! |
I second that - see my toga cake  |
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