I Am An Idiot..... :x

Decorating By Beezaly Updated 20 Aug 2007 , 2:01pm by Beezaly

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Beezaly Posted 6 Aug 2007 , 8:33pm
post #1 of 34

I forgot to dowel my bottom tier!!!!

(this cake is just a disaster all over the place-started at 2am).
LL
LL

33 replies
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Mencked Posted 6 Aug 2007 , 8:41pm
post #2 of 34

Wow--looks yummy inside--I've always wondered what would happen if you didn't dowel! YIKES!!!

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Beezaly Posted 6 Aug 2007 , 8:56pm
post #3 of 34

now you know icon_wink.gif

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TC123 Posted 6 Aug 2007 , 9:53pm
post #4 of 34

Oh no!!! I bet you'll NEVER miss that step again. At least it didn't topple over. Anyway, pleeeeease say your client took it well. (By the way, it's very pretty & looks dee-lish!!!)

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TC123 Posted 6 Aug 2007 , 9:59pm
post #5 of 34

Did you have time to make another bottom tier & transfer everything over to it? Or did you do something different? (Your "remedy" might help someone out there who winds up in a similar situation.) Thanks for sharing!!!

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darkchocolate Posted 6 Aug 2007 , 10:14pm
post #6 of 34

It also looks like maybe you used too much filling. Too much filling even makes doweled layers unstable.

We learn with every cake we make.

darkchocolate

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sunflowerfreak Posted 6 Aug 2007 , 10:17pm
post #7 of 34

Oh yes, I doweled my cake yesterday but it bulged because I put too much filling in it.

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azeboi2005 Posted 6 Aug 2007 , 10:25pm
post #8 of 34

ummm looks like a yummy mistake! uh i'll...uh...take a piece.

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TooMuchCake Posted 6 Aug 2007 , 10:26pm
post #9 of 34

It sure looks yummy. Can you add more of the pretty yellow roses to hide the wound?

Deanna

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step0nmi Posted 6 Aug 2007 , 10:28pm
post #10 of 34

awww! That stinks! Maybe you can just take out what spilled and recover it with the green! I think there might have been too much filling!

Nice cake and definitely looks yummy! Sorry you are having such a bad time with this one!

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iramirez94 Posted 6 Aug 2007 , 10:34pm
post #11 of 34

Oh, I am so sorry to see your masterpiece's open wound! What did you do? Did you try to fix or rebake?

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Beezaly Posted 6 Aug 2007 , 10:39pm
post #12 of 34

I'm sure I added too much filling. No I had no time to correct this, didn't notice until just before the customer came to pick it up. I had a cute rubber duckie I put in front of the wound...

This was only my 3rd paid cake...

She handeled it VERY well. I was very surprised to hear from her a two weeks later with another order!!!! icon_smile.gificon_smile.gificon_smile.gif

She said, and I quote, "I could have cared less what it loked like, that was the most deliciuos cake I have EVER had!" icon_biggrin.gificon_biggrin.gificon_biggrin.gif

Since then, she has ordered 5 more from me and has 3 future orders this month!!! Yay me!!!

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Beezaly Posted 6 Aug 2007 , 10:42pm
post #13 of 34

Oh, and thank God it was in the back so not too many people even noticed... icon_smile.gif

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chebean Posted 6 Aug 2007 , 10:43pm
post #14 of 34

that is such wonderful news! your cake looked yummy! would have liked a slice myself...

congratulations on your cake orders--i hope my cake creating takes off too!!

thumbs_up.gif

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4Gifts4Lisa Posted 6 Aug 2007 , 10:45pm
post #15 of 34

OMG it looks YUM-O!!!!!!!!!!

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Beezaly Posted 6 Aug 2007 , 10:58pm
post #16 of 34

Thanks! From what I heard, it WAS!!! icon_biggrin.gif

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tomtom Posted 6 Aug 2007 , 11:14pm
post #17 of 34

Wow that cake looks delicious
What kind of a cake was it

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darkchocolate Posted 6 Aug 2007 , 11:24pm
post #18 of 34

I thought this might be helpful. I read about this on another post regard sleeve fillings. The information came from Beth19.

darkchocolate

Quote:
Quote:


This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!

Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.

Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.

Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup


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Beezaly Posted 6 Aug 2007 , 11:53pm
post #19 of 34

Thanks DarkChocolate! I will definetly use that!!

It was a very special chocolate recipe...So good!!

(the reason I am not sharing is b/c I can't remeber which one! icon_lol.gif )

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Brandonsmommy Posted 7 Aug 2007 , 12:03am
post #20 of 34

oooooooooooooh YUMMY looking cake!!! Sorry you had a Blow out!! Glad you were able to fix it!! icon_lol.gif

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darkchocolate Posted 7 Aug 2007 , 11:51am
post #21 of 34

Please note that the pastry filling chart needs a correction. I sent Beth19 a PM and she agrees there must be a mistake. The 9 X 13 would need 1 1/2 C not, a 1/2 C.

Thanks!
darkchocolate

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snowshoe1 Posted 7 Aug 2007 , 12:48pm
post #22 of 34

Oh - the goodies falling out of that cake! I'd eat it as is!

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Shaynamills Posted 14 Aug 2007 , 4:29pm
post #23 of 34

Oh my that looks wonderful, what kind of filling was it? I'm so glad you scored so many orders from it. Talk about taking lemons and making lemonade.

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mxdiva Posted 14 Aug 2007 , 4:48pm
post #24 of 34

that can happen to anyone, and your cake looks delicious!!!!

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Beezaly Posted 14 Aug 2007 , 6:03pm
post #25 of 34

I was able to make Lots of lemonade!!! icon_lol.gif

I still can't believe I did that!!

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lynseyg2002 Posted 15 Aug 2007 , 6:02pm
post #26 of 34

I am soooo sorry for what happened, you cake looks really tasty though.

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gingerkitten79 Posted 18 Aug 2007 , 2:13am
post #27 of 34

excuse me but your cake seems to be bleeding...

lol, it does look lovely anyway, glad to hear it was well recieved!
L x

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Marina Posted 18 Aug 2007 , 2:23am
post #28 of 34
Quote:
Quote:

"This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!

Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.

Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.

Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup"




Do these amounts include torting?

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CakeRN Posted 18 Aug 2007 , 2:26am
post #29 of 34

oh I know this is gross but you could have made a baby's head and put it right there by the opening....like the cake was having a baby... icon_surprised.gif

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Beezaly Posted 18 Aug 2007 , 2:32am
post #30 of 34

That would have been gross...and soooo funny!!

I would have probably done that for a family member, but not a first time paying customer, who knows if they have a sense of humor! icon_lol.gif

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