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HELP! I am mortified!

post #1 of 26
6/18/10 at 7:53pm
Thread Starter 
Okay so here is what happened. I baked a WASC for the first time last night. I wrapped my layers while they were still slightly warm (to keep moisture in,) Today I came home and tried to torte a 3" (into 2 layers). Well one layer crack even before I put it on the cake. I had filled the cake with lemon (not a lot not even 1/4" thick!) and it slid and collapsed on me! This is the 3rd torte I have tried and all of them have been diasters! I never had these problems when I just used a straight cake mix (DH) and didn't torte them. I will be up all night rebaking this cake. Any ideas what I did wrong so I don't repeat it? I am starting to get discouraged here. icon_cry.gif
~Leah
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~Leah
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post #2 of 26
6/18/10 at 8:16pm
How did you support the cake when moving the layers?
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #3 of 26
6/18/10 at 8:30pm
I think if you wrapped them warm and then didn't refrigerate or freeze, that the layers would be so moist and soft they would easily break. I usually wrap mine but then freeze (then thaw later) or fridge, they are easier to work with while cool and firm.
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post #4 of 26
6/18/10 at 8:40pm
I absolutely agree with Kitagrl. I always refrigerate or freeze, ESPECIALLY moist cake recipes. I take them out of the fridge 15-20 mins before torting.
-Skye
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-Skye
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post #5 of 26
6/18/10 at 9:09pm
Thread Starter 
It was only an 8" so I just used my hand to transfer it. Thanks for the suggestion on freezing the cakes. I normally do freeze my cakes but the last time I did it sweat so bad that it would crust over. It makes perfect sense to freeze or chill them. I will try that next time. Thanks!
~Leah
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~Leah
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post #6 of 26
6/18/10 at 9:18pm
I don't ice my cakes while frozen...just chilled. I usually don't need the icing to crust to smooth it but if I do (like one with many colors on it that need to be crusted and smoothed) I just let it sit out for maybe an hour after icing...and by that time it will crust.

Good luck!
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post #7 of 26
6/18/10 at 9:45pm
I use WASC all the time and usually just let it sit out to cool to room temp, often overnight. I don't cover it or wrap it other than laying a clean towel over it. The next day I level and torte then either move on to icing or freeze with wax paper between the layers. I've rarely had one crack and that is usually because I didn't handle it well. Nowadays I use a Superpeel (Google it if you like, they're for pizza) to move large layers and reposition them on the cake. I never have dry cake doing it this way either.
Fran
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Fran
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post #8 of 26
6/18/10 at 10:30pm
Quote:
Originally Posted by Kitagrl

I think if you wrapped them warm and then didn't refrigerate or freeze, that the layers would be so moist and soft they would easily break. I usually wrap mine but then freeze (then thaw later) or fridge, they are easier to work with while cool and firm.



Totally agree. Guess I missed the fact that the op didn't freeze her cake, only wrapped. icon_redface.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #9 of 26
6/19/10 at 6:57am
Thread Starter 
OKay maybe I am not susposed to make this cake. So I rebaked the cakes last night. Used my trusty DH cake mix that i have used for years. Never any problems. Cooled the cakes, wrapped them and put them in the refrigerator over night. Got up at 4 this morning and crumb coated my cold cakes. Filled the layers with Lemon Sunkist filling. Finished icing cake, decorated it and it started sliding. At first I thought it was my imagination but not sure enough it was sliding. So I take the top layer off and the lemon filling has almost liquidified and the buttercream crumb coat is cold. Did the cold buttercream cause the lemon filling to liquidify and slide? Or was my cake not even and that is why it slid? It looked even when I trimmed the layers/ This is the first time I have ever used lemon filling straight. I usually make a mousse with pastry pride. Please let me know what I am doing wrong, I have been doing cakes for years and the last 2 I have done have been diasters! What;s the deal?
~Leah
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~Leah
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post #10 of 26
6/19/10 at 7:06am
how's the humidity in your baking area? I know this is a simple question, but are you damming your tortes? I was having sliding issues and I realized my stiff buttercream wasn't all that stiff. I've also started to do the dam, fill and then walk away for 30min or so. I come back and crumb coat.
Jenn

you don't have to say a whole lot to mean a whole a lot.
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Jenn

you don't have to say a whole lot to mean a whole a lot.
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post #11 of 26
6/19/10 at 7:10am
It sounds like you might have a problem with your filling. Do you use a buttercream dam before filling?

As to the cracking cake. I use a wax paper covered rectangular cake board to slip between the layers I have torted and move them around. I never use my hand, even on a small WASC cake because it is so soft that is will crack.
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post #12 of 26
6/19/10 at 7:44am
I was going to say the same thing o you think it might be your filling? Do you always use that filling as well ?
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post #13 of 26
6/19/10 at 8:57am
Thread Starter 
This is the first time I have ever used this brand of filling or a clear lemon filling and I have a feel maybe the last! icon_eek.gif Usually I fortify my filling by making them mousse, but this customer was adament she wanted clear lemon filling! AAAAAAAUUUUUUUGGGGGGHHHHHH! I did dam up the sides. But once the cake started to slide it bulged out the dam from the sides. So I have removed all the icing and am trying again. I just put the crumb coat on and am going to let it set a little while to see if it starts to bulge or slide before decorating it again! I will let you all know how it turns out....thanks so much for all your good suggestions. I know this weekend will pass and this is definetly one for the books! icon_redface.gif
~Leah
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~Leah
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post #14 of 26
6/19/10 at 9:08am
why don't you use a center dowel in the layer just to hold it from moving. we do this a lot if we are filling the cake wih a lemon,or fruit/thickened filling...I fear moving layers, so this helps....use a lot of straws for this...even non stacked cakes with this pudding type filling.
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #15 of 26
6/19/10 at 9:09am
Without a doubt if you're using a straight-up lemon filling, you need a good STIFF dam!!!! Never leave home without it! icon_wink.gif
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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