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I yield to the topsy turvy demons!!!! - Page 2

post #16 of 33
I use the basic WASC recipe and it works fine-not gummy etc.
post #17 of 33
I use the durable for TT's but I have no idea how altitude affects the recipe.

OP, you said you used ganache under the fondant, is that correct? or BC?

If you used ganache, which ratio did you use? the ganache should set up as a nice firm shell that holds the cake in place. very sturdy, no sagging involved....

let me know......

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #18 of 33
Thread Starter 
Hi Sharon... icon_biggrin.gif

I used white chocolate ganache at a 3:1 ratio. I put on a thin crumb coat and let it chill. Later I added a 2nd layer of ganache so I could get the sharp corners I wanted. The ganache seems to go on well, however, a few times the 2nd layer of ganache pulled off the crumb coat (this happened on the areas where the cake was carved).

After I frosted with the ganache, the cakes kept wanting to lean and tip to the tall side. I used pan sizes 8, 9, 10 and 6, 8, 8. I tried not to carve very much into the bottom cake, but it still didn't seem stable. Also, I noticed when I carved the hole into the bottom layer, the cake inside was already cracking..... *sigh icon_sad.gif

I woke up last night and couldn't get back to sleep.... kept worrying about what I'd do if someone asked me for a topsy turvy! icon_cry.gificon_cry.gificon_cry.gif
post #19 of 33
what was the consistency of the ganache when you aplpied it with the spatula?

u said you chilled it.... to get it firm?

it should not pull off the first layer. hmmmm

the way I do it:

make the ganache and let it sit at room temp overnight till like thick PB

ice the cake with that and let that sit at cool room temp overnight to form the shell

cover with fondant the next day

is this the process you used?

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #20 of 33
Thread Starter 
The consistency of my ganache was just a little thinner then PB.
This was my method for applying the ganache:

-Applied the crumb coat and let it set for about 6 hours.
-Put it in the refrigerator to thoroughly chill the cake, then I applied the second layer of ganache.
-Put the cake back in the fridge to firm up again before applying the fondant.

I'm just stubborn enough.... that I will not let this topsy turvy thing defeat me! icon_twisted.gif When I finally get it right I'll make sure to post it and show everyone my success!!! party.gif

.......*not sure how long that will take*..... LOL icon_rolleyes.gif
post #21 of 33
JJ,

I do not do any chilling with the ganache technique, so I am not sure if that adversely affected your resutls or not.

i have done two coats of ganache and never had the 2nd pull off the first either. try dipping your spatula in hot water (and wipe off) as u are applying it, might make it go on easier.

maybe you try a thicker layer og ganache too. I go 1/8- 1./4 inch, it adds stability to the cake.

HTH

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #22 of 33
Thread Starter 
Thanks so much Sharon!!! I appreciate you taking your time to help me. I'll give it a go again using your tips and see if it helps. thumbs_up.gificon_biggrin.gif
post #23 of 33
I was browsing this thread and my son walked in. He saw the picture and liked it! He even asked me if I could make a cake like that! So, take heart.... it wasn't as bad as you thought. My 7 year old thinks your cake is awesome! icon_smile.gif
Cake, Hope, and Love
Where the greatest of these is cake.


www.cakehopeandlove.com
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Cake, Hope, and Love
Where the greatest of these is cake.


www.cakehopeandlove.com
Reply
post #24 of 33
I'm at 7000 feet and I reduce my sugar (1-2 tbsp) inrease my flour (1-2 tbsp), decrease my leaveners (1/2 tsp) and add an extra egg. This usually helps me with the firmness of my cake.

Hope this helps

Stacy
post #25 of 33
I really, really, really wish I had read this thread about not using regular fillings in topsy turvy cakes before I used pudding in a topsy turvy cake today.

SIGH.
post #26 of 33
Feeling your pain here... I hate TT cakes with a passion... and will not do them any more. My first one did the saggy thing... fixed that problem. Did a beautiful hand painted TT cake for my friends daughter..... it was a work of art.....until the *^%$^ thing FELL OVER in the car. I did everything right (I thought) had dowels in each tier, boards in between... flat area for each tier to sit in... and dowel all the way through the middle... but the top 2 tiers still fell off in transit. I wanted to cry icon_sad.gif
So I let the Topsy Turvy Gods beat me....... don't let them beat you too! icon_biggrin.gif
post #27 of 33
I've done a few of them and they've always worked out just fine...but tonight I just realized I've always used buttercream filling! Never pudding or preserves or anything (dumb) like that....like I did tonight...

I emailed my customer last minute hoping to switch to a delivery instead of pickup...this cake must be handled with kid gloves if its going to make it.
post #28 of 33
I've only done one TT, it was a challange no doubt. I gave it to my son-in-law to give to his daughter. On the way to deliver it someone ran him off the road, he wasn't injured but the cake didn't make it. Broke my heart. I've got another one due in June, got excitement and fear going on at the same time. LOL
post #29 of 33
im no expert at these, having only done 2-3 of them myself. But on one of your picture the overhang looks to be about 2" past the base of the cake. I think this could be the problem. I also think it is easier and gives a firmer edge if you make all three layers the same size then carve. Ive tried baking the 8"9" 10" cakes but you have to carve so much away which takes the very bottom down to a 7". But dont give up, next time will be so much better.
post #30 of 33
Quote:
Originally Posted by sweetcakes

im no expert at these, having only done 2-3 of them myself. But on one of your picture the overhang looks to be about 2" past the base of the cake. I think this could be the problem. I also think it is easier and gives a firmer edge if you make all three layers the same size then carve. Ive tried baking the 8"9" 10" cakes but you have to carve so much away which takes the very bottom down to a 7". But dont give up, next time will be so much better.

That cake was the orange and pink TT, all I had to work from was a picture the bride had sent me, the cut was extreme to say the least. What's really funny they canceled their wedding last year, and she contacted me about doing the same one this June. Needless to say I will be delivering this one.
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