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Help please... my beautiful 4 tier stacked cake fell over

post #1 of 67
Thread Starter 
Yesterday, my biggest fear happened. I was delivering a 4 stacker (round tiers) and it fell over!!! I can't begin to tell you a terrible I feel. Please tell me how to deliver such a cake.

I have delivered a few square cakes stacked 4 high; maybe squares are more solid.
I used to drive a stake all the way through to the bottom cardboard, but this time I had a hardboard on the base so it wouldn't have punctured it.
Another decorator told me to drive several bamboo skewers through the tiers. The skewers go through two tiers and the cardboards. That sounded great. Well the cake ripped right through the skewers.

The other problem is that so many people want the all butter or nearly all butter icing. Butter seems to crust really hard, and I can't smooth it out again. That's why I felt I needed to deliver it in one piece.

I'm thinking I should make my icing with mostly hi ratio then I could probably smooth it out when I asseemble the cake at the reception hall.
Should I only deliver two tiers high?

I've looked at the SPS system and it just doesn't look right to me. I think there is a tiny point at the bottom of the plate that sorta punctures the cardboard. Can you use this for stacked cakes without the plates showing?

Please give me some advice. I have another 4 stacker next week, and I don't know what to do.

icon_cry.gificon_cry.gificon_cry.gif

Sandy
post #2 of 67
I havent done a tiered cake yet but I just wanted to tell you I am sorry it happened..
post #3 of 67
If you go to my website and look at any of the 100 or so stacked cakes - every one made with SPS.

Frankly, it's the answer you're looking for.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #4 of 67
Their could have been a number of reasons why this happened,
first how long did you drive with the cake? any longer than 30 mintues and I would rather stack on site, the vibrations from the car can cause SOOOO many problems. Period.

SPS system is awesome!

I use tea straws (sold at Asian food stores)to insert in the cakes to support my top cakes and then a wooden dowel down the center I either use foam core(sold at Hobby Lobby & Michael's) look for that by the framing department. I sharpen my dowel and hammer it all the way down all my tiers that should poke the board enough but I don't believe that is what's holding the cake from falling over it is just to keep the top tiers from sliding off. Foam core can be pricey and I only use on larger cakes so I double board when I don't use foam core. Icing should not be a reason why a stacked cake falls over either, do make sure your icing is not too soft, and make your dams with a stiff icing.

I think you should invest in the sugar shack stacking DVD is like $30 maybe I could be wrong and it is worth every cent in fact I would have paid $80 for it!

This helped me lots! it helped improve my skills and achieve an amazing 4 tier square stacked cake I stacked on site in no time! Check it out in my photos, my first wedding cake too!

Good luck and I hope someone posts the link to sugarshack's DVDs
post #5 of 67
Skewers are so tiny, I can't imagine them holding a cake together.

Crusting is a ratio of fat to sugar. More fat .... less crusting. If your icing is crusting too hard for you, you might add more fat.

Even tho' your bottom cake was on a hardboard, youi can put the cake on a cardboard and then attach that to a hardboard. (I do that all the time.) If you still want to use the center-dowel-system, then this method will work for you.

leahs came to my shop and gave me an SPS demo ..... if you deliver a lot of stacked cakes, invest in this system.
post #6 of 67
What is SPS?
post #7 of 67
Go to the "How Do I?" forum and click on the Sticky for SPS.
post #8 of 67
SPS = Single Plate System

Read my siggy
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #9 of 67
I started using SPS when I did my first wedding. I had used cardboard circles and the dowel through the center for small 2 tier cakes.. but since using SPS I would never go back!!! I have delivered fully assembled 3 tier cakes and they don't budge one bit! I have a 4 tier square coming up and will be fully assembling it using SPS. Use it with total confidence that it WORKS!! Definitely a great investment! It is super easy to use once you get used to the way it works.
post #10 of 67
Quote:
Originally Posted by notjustcake


Good luck and I hope someone posts the link to sugarshack's DVDs



Heres SugarShacks site, may help with several DVDs....from the icing decision to your stacking...
www sugaredproductions .com
I still go SPS for all my wedding stacked, I travel at least 30 min for all of mine because Im out in the country to begin with icon_smile.gif
~ A happy family is an earlier heaven ~
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~ A happy family is an earlier heaven ~
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post #11 of 67
My biggest problem is the weight of tiered cakes over 2 tiers. especially fondant. Does anyone know of a cart that is tall enough and colapsable that can take a cake from my counter top to the rear gate of my suv and to the cake table at the venue?
I love a challange
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I love a challange
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post #12 of 67
SPS is definelty the way to go...I also would never use skewers.Not sturdy enough! Can you stack maybe the first two tiers beforehand and then assemble the other two on site?

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #13 of 67
So Sandtlea what happened to the cake that fell over? Did you deliver that and what did the customer say?
mary
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mary
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post #14 of 67
Quote:
Originally Posted by Carlachef

My biggest problem is the weight of tiered cakes over 2 tiers. especially fondant. Does anyone know of a cart that is tall enough and colapsable that can take a cake from my counter top to the rear gate of my suv and to the cake table at the venue?



I use a hand truck that can be converted from a refrigerator truck to a flatbed. I lay a big piece of plywood on it to make a nice surface area.

Do you have someone to help you lift and carry? I carried a 5-tier fondant covered cake a couple of weeks ago. (From the van, across the parking lot, thru the front lobby, thru another room, to the outside patio. My arms were jello when I set it down, but I made it! thumbs_up.gif )
post #15 of 67
Yea, Gosh I wish I could carry that much confidently. Just the thought of falling would topple me. Bad memories of my first and biggest cake disaster about 10 years ago. I have a cart but its so low to the ground, it dosent help much. I'm going to ICES in August and hoping to find a solution, if I dont find one here.
I love a challange
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I love a challange
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