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5 layer wedding cake disaster

post #1 of 20
Thread Starter 
I have always wondered what a person does if a wedding cake 'goes bad'. I had an order for a large 5 layer wedding cake, no pillars, chocolate fudge with chocolate mint filling and all buttercream frosting and decorated with about a thousand small pearls. All went well and I was happy with the cake.

We decided to put it in a box and in our van for the night because it is about fridge temp. here through the night and only a few degrees above during the day. It had to be delivered by 11am the next morning. We went out for the evening and luckily returned home by 10pm. I had to take a peek at the cake before going in and found it had collapsed to the side of the box.

We brought it in, thank God for a very supporting husband, and found that the dowling in the bottom layer, I used about 12, had collapsed and given way. I've never had a dowling problem before so I'm not sure why this happened. All I could do was try to salvage as much as I could and assess the damages.

The bottom layer was half crushed, the other 4 had enough damage that I had to completely re-ice. My DH just said "tell me what I can do, boy this cake tastes good". I put him to work stripping icing which I found works well when the cake is cold, and I started baking the bottom layers again. It took us until 7am Saturday morning to finish.

I didn't use dowling, my husband sawed up some plastic pillars I had and they worked very well as they had a nice square base. We slept 2 hours, delivered the cake and I then went on to teach a 4 hour cake decorating class. I slept well last night and have been napping all day.

Next time I have such a heavy cake I will be using the sawed up pillar method for sure.
post #2 of 20
oh God so sorry. I'm SO glad you decided to peek in on the cake when you got home though rather then finding it that way the next morning.

I love plastic pillars/dowels it's all I use.

Glad you were able to fix/redo the cake.
post #3 of 20
Thread Starter 
That afternoon one of my students asked me what I would have done had I found it that way in the morning. I told her I would have made up a horrible illness and had my husband take me to emergency, put on the best acting you have ever seen and gotten myself admitted. Then he could phone the customer and tell them I had suddenly taken ill and was in the hospital. lol
post #4 of 20
What kind of dowels did you use that collapsed? Just curious
post #5 of 20
Nice Save! thumbs_up.gif
Aren't supportive husbands awesome!

Using SPS will keep that "caketastrophe" from happening icon_wink.gif .
post #6 of 20
SPS SPS SPS

Sorry that happened to you.
post #7 of 20
Thread Starter 
I used wooden dowels. The pillars I cut up ended up being much like sps. Yes, that's my system from now on.
post #8 of 20
I have always worried about the narrow wooden dowels being pushed "crooked" and tearing through the cake! It has never happened to me - is this what happened? or did they actually break? I definitely need a new system! (those suckers are hard to cut anyway!)
post #9 of 20
Thread Starter 
I think the weight toppled one and the rest followed like dominos. Half of the large bottom layer was untouched but the other half was crushed from the layers above. Possibly I had one in not perfectly vertical. I just looked up the sps system online and will start shopping for them immediately and keep them on hand.
post #10 of 20
Quote:
Originally Posted by Ballymena

I just looked up the sps system online and will start shopping for them immediately and keep them on hand.



thumbs_up.gifthumbs_up.gif You're gonna love it! It REALLY takes all the worry out of delivering stacked cakes.
post #11 of 20
Sorry this happend to you Ballymena. I always had problems stacking my cakes but then I found the coolest cake stand by cake stackers. To tell you the truth its the best investment so far I have made. You should try it.
post #12 of 20
12 Dowels just seems like a whole lot... I use all wooden dowels and I've never used more than 6 in ANY layer... the more holes you poke in the cake, the more you upset the structure and are more likely to have shifting and a collapse.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #13 of 20
Where do you get the plastic dowels that you used...or the sps system?
post #14 of 20
Quote:
Originally Posted by NaNaD1492

Where do you get the plastic dowels that you used...or the sps system?

GSA

hth
Happy Caking!
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Happy Caking!
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post #15 of 20
Quote:
Originally Posted by PinkZiab

12 Dowels just seems like a whole lot... I use all wooden dowels and I've never used more than 6 in ANY layer... the more holes you poke in the cake, the more you upset the structure and are more likely to have shifting and a collapse.



This is so true! Sorry that it happened to you. But I've only, always used wooden dowels as well, and have never had any problems at all. And I've been doing this for well over 7 years now!
Peace is within you, it's just a matter of finding it!
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Peace is within you, it's just a matter of finding it!
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