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My first cake disaster! - Page 2

post #16 of 18
Quote:
Originally Posted by suzycakes

I'm sorry this happened to you ----


Now for another great tip - quit using your 16" and larger square pans -- the next time you need a 16" square cake bake 4 - 8" square cakes and put them together to make your 16" square (for a 2 layer 16" cake you would bake 8 - 8" layers - 4 on bottom - 4 on top). It makes it much easier to torte, flip and invert the layers. I put buttercream between the 4 cakes to 'glue' them together. I do this for all 16" and larger cakes. I don't have any trouble with the smaller size pans. Plus they fit in your oven easier!!

Suze



Oh Suzycaies.. Thanks for that bit of advice.. thumbs_up.gif
¢¾~Lost in deep thought over in the Serious Cake Ball Thread~¢¾
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¢¾~Lost in deep thought over in the Serious Cake Ball Thread~¢¾
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post #17 of 18
Quote:
Originally Posted by aundrea

you would never know by the picture that this was such a problem for you.
i think your cake looks very nice.



Except for the severely sagging fondant and that the cake is obviously damaged. Come on! You should be helpful to her, not tell her it looks great when it obviously is a disaster.

You need an SPS system. Everyone does have disasters, so hopefully you will learn from your mistakes and do better in the future. Good luck!
post #18 of 18
the top 3 tiers look fantastic, they really do, im sorry this happened to you, its such a shame to have had this happened to you, Treat is a learning curve, at least now you know what Not to do, and what to do if your in this similar situation icon_smile.gif
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