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ShiftingTiers Disaster!!! - Page 2

post #16 of 31
Thread Starter 
Thanks indydebi. When I heard that about the filling I thought OH MY GOODNESS!!! That would be TONS of filling. Your tier would be 5-6" tall. Yikes. I like the sound of the filling being slidery. You're right. Very poetic!

I'll also take your advice and cut into my own cakes. Thanks for the tips.

I knew I'd get sound advice here. Thanks everyone.
post #17 of 31
And if you are not using the SPS sytem, you need a center dowel to go through ALL the layers and into the base board.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #18 of 31
I just have to say thanks for posting this question and for all the answers. I have learned a alot!

This happened to me today with my Christmas snowman cake...he developed into a melting snowman and then eventually a big pile of cake...oops! We decided he was a victum of global warming.

Thanks everyone!
post #19 of 31
When you say "bubble-straw" to be used as dowels.....what do you mean? Regular drinking straws?
post #20 of 31
Quote:
Originally Posted by julia77

When you say "bubble-straw" to be used as dowels.....what do you mean? Regular drinking straws?


No, they are straws designed for use with bubble tea - a very wide straw, very cheap to buy at an Asian market.
post #21 of 31
Bubble tea straws are thicker, bigger, and much stronger than a regular straw. Google it and you can find tons of places to order them online. (or if you have an asian grocery store close by you can get them there)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #22 of 31
I love bubble straws but always use a center dowel right through into the board. This has been an interesting thread. Thanks to all of you & Minette, I will be watching the 'challenge'.
June
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June
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post #23 of 31
Ahh right! Thanks icon_smile.gif
post #24 of 31
.....you need a center dowel to go through ALL the layers and into the base board.....
......"bubble-straw" used as dowels.....what do you mean? Regular drinking straws...

Using a center dowel can give false 'good feelings'. I have delivered 100s of tiered cakes w/o one and didn't have a problem. I have delivered a couple *with* one and still had problems w/shifting.

I have used regular drinking straws for years w/o problems. Make sure you find ones that are thick/fat icon_smile.gif .......McD and a few other fast food restaurants have them. Since I don't decorate much any more I will ask the mgr if I can buy/have a handful. Just be *SURE* you don't use the 'bendable' ones from the grocery store! icon_smile.gif
post #25 of 31
As far as filling thickness, I always do a dam with only my coupler on the end of the bag, and then spread the filling about 1/8"-3/16" lower than the piped dam. I've never had a problem with the filling being the culprit. (now my own stupidity being the culprit... that's another story! icon_lol.gif )

Maybe I should knock on wood now??
post #26 of 31
Quote:
Originally Posted by Loucinda

And if you are not using the SPS sytem, you need a center dowel to go through ALL the layers and into the base board.



I respectfully beg to disagree. As has been said, a center dowel will keep the cakeboards stable but won't stop the actual cake from sliding. It gives a false sense of security.

I used to use a center dowel but since I realized this, I've stopped using it and there has been no difference in the cakes' stability.

Bottomline for me is to use dowels that are the exact same height and push them in perpendicular to the cake.
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #27 of 31
I agree with not needing a center dowel. I never use one at all.
post #28 of 31
I'm surprised someone didn't comment on not transporting a stacked cake but instead taking the tiers separately and then assembling them at the venue. At least that's what I do. Unless it's absolutely necessary to pre-stack a cake, I always take them separate. Sure relieves alot of stress doing it that way. I use bubble tea straws also, and for larger lower tiers, I also put a smaller Mcdonald-size straw inside of them as well. I think if you pre-stack and don't run that center dowel down through all the tiers, you're asking for trouble. It's important too, to make sure your frosting dam is piped on with really really stiff frosting to hold the filling in.
I have been decorating cakes for over 30yrs- also did ice cream cakes for Baskin Robbins for 15yrs. Have my own business now and it's nice to be my own boss finally.
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I have been decorating cakes for over 30yrs- also did ice cream cakes for Baskin Robbins for 15yrs. Have my own business now and it's nice to be my own boss finally.
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post #29 of 31
OMG!! Indydeb..Back in August I had a wedding cake that shifted and kinda sagged (20, 16, 12 inch square tiers). I posted pictures and got lots of advice and until I saw how you explained about cutting the dowels ALL measured against one (the first dowel) I just didn't understand!!! I feel like I've been given the holy grail!! Back in August, I cut each individual dowel after inserting in the position where it was going to be placed. Well, it makes sense that if the cake is not PERFECTLY leveled, then the weight of the next cake will push down to meet the level of the dowel!!!! So, if they aren't all the same length, then wherever they are slightly shorter (even 1/8 inch), the cake will sag....ARG!!!

I can see how as the cake comes to room temp, then those shifts can become more dramatic with the weight....I so understand now....Thanks....
post #30 of 31
This is one of the biggest reasons to use SPS. They come premeasured - no cutting, no way they can not be the same height.
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.
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