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Huge crack in my cake - Page 2

post #16 of 23
Thread Starter 
Yep...crack is along the bottom of the cake. It probably happened due to a combination of things. icon_smile.gif But at least I've learned some things to try differently next time.
Diana
*Newbie caker*
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Diana
*Newbie caker*
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post #17 of 23
Quote:
Originally Posted by indydebi

cas17, do an initially leveling while they are in the pan. Then place a cooling rack on top of the (now leveled flat) cake, pick up the cooling rack and the pan; flip cake out; then immediately place another cooling rack on the bottom side of the cake (which is now facing up); pick up both cooling racks, holding the cake securely between them, and re-flip the cake so it's sitting on it's flat bottom.

You are correct ..... the Law of Gravity will cause a cake to crack if the cake is sitting on a dome (i.e. it's a domed cake and it's sitting upside down). The corners are not supported and gravity will pull on the corners, causing the cake to crack.



thank you debi! i learned learned the hard way, lol, but it was a while back. i never flip cakes anymore without the steps you gave icon_smile.gif hopefully it will help others as well. thumbs_up.gif
post #18 of 23
icon_lol.gif I remember the days when I had no idea what I was doing and would flip 14" and 16" cakes over by hand ... no cooling racks, no cardboards, nothing. WTH was I thinking? I tend to put this kind of info in my "duh!" column .... once I learned the secret, it was a "how come you couldn't figure that out, ya twit?" thing!!! icon_lol.gif

All part of our learning process! thumbs_up.gif
post #19 of 23
Ahhh the cake crack was at the bottom..guess i misread the OP. I bet ya it's just as Indydebi stated. I've done that too icon_wink.gif Flipped the cake out onto a cooling rack with a domed top..made the whole thing crack. Only have to do that once to never do it again. Now i ALWAYs level the cake first before flipping it.
post #20 of 23
Thread Starter 
I thought that I had mooshed it enough so that the top was flat enough to flip out. Oh well. Live and learn! At least it will still taste good even if it does have a crack on the bottom. icon_smile.gif
Diana
*Newbie caker*
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Diana
*Newbie caker*
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post #21 of 23
Quote:
Originally Posted by wyovol

I thought that I had mooshed it enough so that the top was flat enough to flip out. Oh well. Live and learn! At least it will still taste good even if it does have a crack on the bottom. icon_smile.gif



quite right thumbs_up.gif
post #22 of 23
Thread Starter 
So I bring the one lowly cake with simple buttercream icing into work this morning at 7:30. It was gone within two class periods (by 10 am).

And two of my fellow teachers said that I should feel free to practice any cake technique and bring the samples in for them to eat. icon_biggrin.gif
Diana
*Newbie caker*
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Diana
*Newbie caker*
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post #23 of 23
awesome!! icon_smile.gif
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