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My cake disaster makes me want to QUIT!

post #1 of 25
4/11/10 at 7:04pm
Thread Starter 
So I made a beautiful 3 tiered cake for a acquaintance of mine. It was a fairy themed cake, pink, purple and hot pink layers, with flowers, white picket fence, mushrooms and a nice fairy (all made from fondant) on top.

I doweled each layer, and put a long dowel thru the cake. When I got to the destination, the cake had slid and leaned to the left and the middle tier cracked.

I am just mortified and of course charged less and fixed what I Could fix for her.

I am so bummed, and have been having issues lately with my cake. I used boxed cake, and the wilton recipe icing.

I just turned down a wedding cake because I am now terrified that something will happen.

I have been doing cakes for about 5 yrs now and never have I felt this unsure of my skills.

Anyone go thru this?

Not to mention, I just read on someones facebook "I did hear about the cake drama" which now is making me feel horrible.
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post #2 of 25
4/11/10 at 7:22pm
You need to use SPS made by bakery crafts--Fabulous support system, your worries will be over and you will make many more beautiful cakes in the future. Check out Leahs sticky on SPS. I used SPS for the first time on my 7-tier wedding cake a year and a half ago and haven't looked back! http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1272309
Diane
Quality is remembered long after price is forgotten.
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Diane
Quality is remembered long after price is forgotten.
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post #3 of 25
4/11/10 at 7:24pm
I do not use regular dowels. I either use bubble tea straws or the SPS system. Regular dowels displace cake where the other 2 ways of doing it doesn't, the supports are hollow. I sorry that happened to you.
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 #4 of 25
4/12/10 at 2:27pm
So sorry this happened to you. But don't quit decorating cakes. You will get through this - keep your chin up. I would do what those above suggested. I haven't used the SPS system yet, but I just bought it and can't wait to try it. Cake decorating has it's ups and downs and the downs are certainly no fun.
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post #5 of 25
4/12/10 at 5:06pm
May I ask what you used for dowels?


Minette
My Blog: www.minetterushing.com
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My Blog: www.minetterushing.com
www.savannahcustomcakes.com
www.youtube.com/savannahcustomcakes
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post #6 of 25
4/12/10 at 5:22pm
I also used the SPS last May for a 7-tier wedding cake and am a hard core convert to SPS. I promise that once you try it, you will never do another stacked cake without SPS. I factor the price for it into my cake quotes.

Here's the link to my 7-tier:http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1382243


Chin up! Don't quit thumbs_up.gif
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Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
Round Wedding Cakes
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Purple
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2011 Awesome! Magical! Sweet! Cake Contest
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post #7 of 25
4/12/10 at 5:25pm
Another vote for SPSicon_smile.gif also if you need extra stability ganache under fondant also makes it very stableicon_smile.gif I'm so sorry this happened.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #8 of 25
4/12/10 at 5:25pm
It really sucks when the bad news races to Facebook, huh. icon_sad.gif I feel badly for you.... I'm sure it was so cute, too. It sounds adorable. I'd try the SPS!
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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post #9 of 25
4/12/10 at 7:07pm
Thread Starter 
Thanks ladies! I used wooden dowels, thick wooden ones I get from the local hardware store.

I am not totally understanding SPS, I looked on Global Sugar Art, but did not really get it.

Can anyone explain? I take it this is something you have to get back from each customer?

Also, someone mentioned bubble tea straws? What are these?

Thanks!!! I love this community and the support we all provide !!!!!

Oh and YES, Facebook can spread like wildfire!!!! I am kind of hurt by this, and a little disappointed in the person's page I saw it on. Also, I emailed the customer to again apologize hoping it did not ruin her party, but have yet to receive a answer.
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post #10 of 25
4/12/10 at 7:23pm
Definitely use bubble tea straws or SPSS instead of wooden dowels. They're thicker, stronger straws.

Also, I would not use straight boxed cake. Use an extender like the recipe for White Almond Sour Cream. Straight boxed cake is very weak and crumbly and not strong enough to stand up to lots of carving/stacking.
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post #11 of 25
4/12/10 at 7:39pm
Read the SPS tutorial. It should make sense, and if not I'm always happy to answer SPS questions.

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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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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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post #12 of 25
4/12/10 at 7:40pm
Just like a phoenix, we all can arise out of the flames and better and even more beautiful. PLEASE, don't quit. Cake is a finicky medium. Each cake is different and has a life of its own. You can do the same cake five times, and each one will be different than the last. Some better, some worse. I think we should all consider ourselves like doctors. They "practice" medicine, we "practice" cake decorating. In boht fields, there are tried and true methods and skills that are honed...but there is no guarantee that it will all turn out 100% of the time. Keep your head up! You'll get through this. thumbs_up.gif
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Cody's Creative Custom Cakes (C4)
"Let your imagination explode and your cake will blow'em away!"
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post #13 of 25
4/16/10 at 12:42pm
I second what Nacnacweazel so eloquently said!
If you can't be good- be good at it.

Tandy
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If you can't be good- be good at it.

Tandy
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post #14 of 25
4/17/10 at 5:03pm
Quote:
Originally Posted by Heavenlydelights107

Thanks ladies! I used wooden dowels, thick wooden ones I get from the local hardware store.

....

Also, someone mentioned bubble tea straws? What are these?



Never, never, ever use wooden dowels from a hardware store. They are NOT food safe! They are usually coated in a sealant, because they are meant for industrial or crafting use. Even if you wash them, you can't get rid of the sealant.

Bubble tea straws are very wide, very strong straws. If you watch "Ace of Cakes" you often see them trimming these straws once they are in the cakes. Google them and you'll find them on just about every cake supply store's website.
Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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post #15 of 25
4/17/10 at 5:22pm
I LOVE Bubble tea straws! Esp since I do alot of "whatever" cakes...not always wedding, and varied tiers, and sometimes last minute changes, 3D stuff, etc...my straws are always on hand...cheap....easy to cut....luv 'em.
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