The entire top didn't sink in, about an inch and 1/2 in from the edge it starts to gently slope downward toward the middle....I'm gonna still use it ... will it be ok?

I'm so tired and I've only got the crumb coat done! I stacked and filled it, but I'm afraid when we cut into it tomorrow it's gonna be: thin little cake layer; LOTSA filling; puny cake layer; LOTSA filling!! lol Oh well - hope everyone likes caramel!!

It's gonna be in the fridge all night so it should firm up really well, right??

Jennifer

Jennifer.
I have had this happen to me. I just level the cake with a knife to just below the "sink" and use filling or icing to also level the cake or build up the area that needs help. Most people won't notice, they did not get enough cake.

Thanks kalikw! That's pretty much what I did...I think as long as it tastes good it should be ok....it's a dense chocolate cake (sort of like a pound cake) and I added a couple of drops of orange oil to it. I tasted some of the crumbs when I was leveling and it was sooo good...just a hint of orange, which always seems to go well with chocolate. The filling is caramel....man it's gonna be rich!! lol This way we can get away with serving small pieces since it's got so much flavor...I hope!

I'll try to post a pic this weekend...

Jennifer

That's what I do too! Hope you can fix it!!