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Help! What did I do wrong? - Page 2

post #16 of 19
Quote:
Originally Posted by KimPound

((I'm so not experienced))

Also, stick the dowel in the cake and mark it where you need to cut. Do this for each one, and they may all be different. if you use the same size on all of them chances are, your cake will lean.

HTH



I NEVER cut each dowel a different size! I measure the middle one, and cut the rest the same size. Otherwise your cake will lean.
Note that this only works if your cakes are perfectly level, which is better anyway. I always cut off the excess while the cake is in the pan, just cut along the pan.

If the board slides, you should probably stick it on your bottom tier with buttercream, and you should also stick your cake on the board aswell.

In stead of wooden dowels you can also use rubber tubes. They're much easyer to cut.

Have fun!!
post #17 of 19
Good afternoon, I am also new to cake decoration. Can someone tell me what are "SPS" ?. Thank you
post #18 of 19
Definitely drive a sharpened dowel through the whole cake and into the cake drum if that's what you're using. Also, I just did a 3 tier cake using wilton's plastic supports, they worked great. You just cut them like dowels, I used a serrated knife.

Another thing to consider is your filling. I like to torte and do three thin layers of filling. That way the cake layers won't shift.

Finally, chill your cake well before transport and you'll better luck.
post #19 of 19
Read my siggy.
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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
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
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