I had a cake layer crack while I was transferring it from one place to another. I am making a stacked cake this weekend...10", 8" and 6". One of the layers of my 8" cracked. The crack doesn't quite go all the way through and goes from the edge to the center of the layer. Should I bake a new layer or can this one be salvaged? I was wondering if maybe I used it as the top layer of the 8" cake and cut the dowels just a tad tall, so that the 6" layer doesn't sit directly on the 8" if it would be okay. The cake isn't going to be transported while assembled and will be assembled on-site. Any suggestions?
It should be fine, I have had this happen in the past and I have still used it. If it were me, I ould use it. Good luck
My question is the same....what are you covering it with??? If it's just buttercream then I would definitely rebake to avoid a repeat, if it's fondant, I find that it really helps to hold the cakes together and stabilize things a bit.
I agree, rebake to avoid a disaster while in transport. 
Sorry.
actually, can i add to her question???? I'm makign a 3 layered cake that i am carvig into a coffin. the bottom layer is badly cracked, but i'm thinking since its the bottom, going to be iced and covered with fondant it will still be ok? i'm just goign to stack them and carve th elayers all together .... this should work right????
actually, can i add to her question???? I'm makign a 3 layered cake that i am carvig into a coffin. the bottom layer is badly cracked, but i'm thinking since its the bottom, going to be iced and covered with fondant it will still be ok? i'm just goign to stack them and carve th elayers all together .... this should work right????
My experience is that the fondant wil really hold it together once it "set's up". So I would think that it should be fine. I had a pretty bad crack the other day and it was fine with my cake covered in fondant. I did however use it on the top as not to put any weight on it.
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