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" Wedding cake fell apart!!! I'm sick!!!" - Page 4

post #46 of 63
7/28/08 at 3:02pm
I have squares from fat daddios and the rounded edge isn't horrible.. it's not super rounded and I have no problems icing a nice crisp square edge. Just so you don't freak out thinking how are you going to get a nice crisp edge. They are much easier to clean than the really straight edged pans too. icon_biggrin.gif
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post #47 of 63
7/28/08 at 3:16pm
I have the stainless steel stress rings. I would not use anything else!!! I love them. I always get a deposit for enough to cover the rings and shipping so if they are not returned. I give the deposit back when rings are returned. I also drive a wooden dowel all the way through the stacked cake,
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post #48 of 63
7/29/08 at 9:56am
I just wanted to offer a hug. A cake collapse completely sucks, but you did fantastic under pressure. And I just had to note, the cake that you used for your avatar. i saw it a little while ago when I was searching for ideas for my friends birthday cake and I loved it, it's one of my all time favortie cakes on here!
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post #49 of 63
7/29/08 at 10:59pm
It was a gorgeous cake, and to be honest, if it had been my wedding and the cake had busted and I still had that gorgeous sheet cake and the top tier for pictures, I would have just laughed it off to my guests and had a great story to tell... though I would expect a decent discount, lol!
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post #50 of 63
8/7/08 at 8:38pm
That is a beautiful design... gorgeous swirling.

I've always wondered (but been afraid to ask) what you do in a situation like that... it's not like there's time to make another. What if you are dealing with BRIDEZILLA ? Scary... ~ I've never understood why anyone can act that way, so mean, about their wedding, it's one day....and accidents happen to everyone.
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post #51 of 63
8/8/08 at 10:12am
Quote:
Originally Posted by K2cakes

I've never understood why anyone can act that way, so mean, about their wedding, it's one day....and accidents happen to everyone.



Well that's just it...it's only one day. Birthdays are every year, weddings (hopefully) are just once. I'm not excusing their actions, but I can understand it's a highly emotional time for some people and they have spent so much time and money planning this one day. That's exactly why I'm scared to death to do wedding cakes! icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #52 of 63
8/10/08 at 7:13pm
I had the same thing happen to me. It was my 1st wedding cake and it was for my Nephew. I took the cake in two sets of two teirs. They sifted while driving. I had a lot to learn about packing the cake. I worked for hours trying to save the cake. I missed my Nephew's wedding. At the end only the top two teirs made it to the table and they were leaning. Family members that I had not seen in years were at the wedding. Thankfully my Nephew and his wife still talk to me.
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post #53 of 63
8/10/08 at 8:31pm
Don't fret about the rounded square pans. Hell, I can ice a 6" round cake into a 10" square if I need to - its not about the cake, its the icing. Just don't let it freak you out.
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #54 of 63
8/10/08 at 8:53pm
OMG, I'm SOOO sorry to hear this happened to you! This is exactly why I will NEVER deliver a cake with more than one tier assembled. Not even a simple 2 tier. FORGET IT!! Not worth the headaches to me!!

Can I say how gorgeous that baby was though?? Man, the scroll work is just lovely! You must have some fantastically steady hands! icon_wink.gif I love it and wish it would've made it!! icon_cry.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #55 of 63
8/20/08 at 8:14am
I HATE the wilton wooden dowels!!!! I use the hollow plastic ones which are fabulous! And I find that they don't shift....I'm sorry that happened to yoru cake...it was gorgeous!!!
Slave to the Cakin' and Bakin'!
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Slave to the Cakin' and Bakin'!
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post #56 of 63
8/20/08 at 10:14pm
Count me as a Coast fan. I love that they are cheap and can be included into the cost of the cake, so no returns, no deposits!
A PVC pipe cutter works great for getting the lengths right on the first time, I hate to be sawing pillars! Too much mess! Also, if you drill a 1 1/2" hole in the center of each plastic plate, you can easily drive a sharpened dowel into your foam-core base for horizontal stability.
For years I worked in a bakery of a large catering company, and that is the system we used. We never had a cake fall. And the decorators never got to deliver the cakes themselves! It was always the party servers, most of whom were summer hires, and knew nothing about tranporting wedding cakes! icon_eek.gif
Occasionally, we would get a cake done in by a case of liquor stacke above and an abrupt slamming on the brakes, or dropped in route to the cake table, but no collapses!
Glad you got the new support system! Now that will be one less thing to worry about!
Priscilla
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Priscilla
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post #57 of 63
8/24/08 at 7:16pm
Thread Starter 
you guys are so sweet!!! I really wish I would have read about the fat daddio pans not being too bad before I went and bought perfectlly square edged pans LOL anyhow...........I am loving the sps system I've made 3 wedding cakes with it so far, a 3 tier, 4 tier, and my biggest one a 5 tier. I am calm and cool (believe it or not) while setting them up...it's soooooooooo simple. I had a near disaster with my cake I delivered yesterday but I think I made a good save. the top tier scooted inside the box (it was like 94 degrees out too) and the fondant stripes stuck to the box, so when I pulled it out the stripes were messed up. I pulled them off the box and stuck them back to the cake but you could tell where they had cracked off and wouldn't you know it, the side that stuck was to be the front of the cake. I had extra brown fondant with me but the whole cake was sprayed with pearl airbrush spray before delivery so it wouldn't have matched. But I didn't panick, I just turned the cake around making the former back the front (which had a goofy stripe across the top I didn't know what to do with that looked awefull which is why it became the designated "back" of the cake) so I said to myself, "what the heck, make a couple fondant roses" I'm sure the bride didn't care, or at least I hope not......they were small and simple but they hid the mistake perfectlly and I don't think detracted from the topper at all what do you think??

Oh and it's funny, everytime I hide a mistake I think of duff on Ace of Cakes saying "you ever see a cake with a random dot or flower in a really weird place?, it's all smoke and mirrors baby" LOL cracks me up, it's so true!!!
LL
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #58 of 63
8/24/08 at 7:31pm
Not only did it NOT detract from it, I think it seriously added a little something!! That is a slammin' cake! Gorgeous work! I SO want to get the SPS system, but I wouldn't trust anyone to return it! I know everyone says 'deposit', but who wants to pay a $200 deposit?? But I am so tired of trying to get dowels the right height and trying to be sure the cake is secure and sturdy. Ugh. What a nightmare. Good save on your part though!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #59 of 63
8/24/08 at 7:41pm
Awesome cake! Very nicely done!
Priscilla
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Priscilla
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post #60 of 63
8/24/08 at 7:55pm
The cake with the flowers was just beautiful...how horrible!

(btw that was a pretty good price for those cakes!)

I find that transporting a cake cold has MAJORLY saved me heartache from cracking and shifting. The vibration and bumps in a car, in a room temp cake, can make the dowels or straws wiggle back and forth until they finally shift or make the cake crack. Since I started refrigerating ALL cakes before transport, I have alot less problems with cracking or shifting. I just use bubble tea straws for support with a dowel through the center. Heavier cakes I assemble on site if possible but that cake you made, if it had been cold, probably would have delivered just fine.

Sorry you had to go through that! I had a few cake disasters this weekend but nothing like that....that would be horrible. I'm sure its bound to happen though.
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