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HELP! I am mortified! - Page 2

post #16 of 26
If you have not put a dowel in the center I would suggest doing so. I did a torted 8" 4-layer cake with a 'clear' lemon filling like yours once and it too started to slide a bit but I stuck a dowel in it (or two...can't remember) and no problem. I also refrigerate my cakes until time to deliver. The buttercream sets up and helps hold things together. I always frost a cold cake as well. Works for me! icon_smile.gif

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #17 of 26
What about a white chocolate ganache instead of buttercream as the cover? I find that it stabilizes the cake.
post #18 of 26
Recently, my local grocery store had DH cake mixes, 10 for $10.00.
I stocked up on them.
For the first time in 20 years, I had cakes crack, I had cakes so crumbly I had to stop torting them. I had several sheet cakes that I could not cut into layers, but just iced in a single layer.

I am wondering if DH changed the formula of their cake mix.
My next trip to the store I purchase Pilsbury and didn't have any problems.

FYI : I freeze my layers always. I find they are easier to handle. I cut them while they are still partially frozen.
post #19 of 26
I too would dam up the edges with buttercream.
Another option would be to cut back on the amount of lemon filling you are using.
You only need a thin layer of the tart lemon pie filling.
post #20 of 26
At the bakery I work, we never make 3 layers of a gooey filling. The center filling is filled with buttercream for stability. Before noticing this, I too at home had sliding cakes too. Once I put a buttercream center .....no more sliding.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #21 of 26
[quote="tokazodo"]Recently, my local grocery store had DH cake mixes, 10 for $10.00.
I stocked up on them.
For the first time in 20 years, I had cakes crack, I had cakes so crumbly I had to stop torting them. I had several sheet cakes that I could not cut into layers, but just iced in a single layer.

I am wondering if DH changed the formula of their cake mix.
My next trip to the store I purchase Pilsbury and didn't have any problems.


I don't think it's the Duncan Hines. It's the only cake mix that I use (yields more batter). I have never had one to crack..ever.. I use kakeladi's WASC recipe which has no oil in it. Maybe why I've never had a problem.
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 #22 of 26
a few years ago after discovering CC and hearing the wows of DH mixes i decided to try them. i had been using Pillsbury prior to this and have since went back to Pills brand. i like DH or BC for some flavors such as the butter cake mix.. but - i have always had best results with pillsbury and continue to work with it, not saying i dont get problems from time to time of course heh
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #23 of 26
I always use DH and I have never had a problem. I also ALWAYS use a stiff butter cream dam between my layers and as was previously said I would never leave home without it. I always torte and have used all kinds of fillings and have never (thank the Lord) had any layers slip or move. I use bubble tea straws for support between tiers and a lot of my cakes travel at least two hours to get to their destination and never move.

I also use WASC and DH with pudding and sour cream and always freeze my cakes. I had one cake that I had problems when I torted it and that was a lemon one that was indeed very moist and I did not freeze this one as I was in a hurry. This was also before I had my Agaby and it was not torted evenly. When moving it back onto the cake it cracked in three places. Fortunately this was a cake that was supposed to be a surprise so my friend never got her cake - no harm done as no one knew about it.

I still think the stiff BC dam will solve a lot of the OP's problems.
post #24 of 26
try using was paper to line your pans this helps hold the cake together and tuns out great also when you fill the cake dont ice the center of the cake just damn the cake i find this helps and i always put a few toothpicks in to help hold in place and dont use a filling that has to be ref. they seen to hold up better
post #25 of 26
Thread Starter 
That is an interesting comment about DH tokazodo. I certainly hope they have not changed their formula as I think DH has the best cake mix out there. It is always very moist and flavorful. Well about the finished cake, after I put the crumb coating on the second cake I put it in the refrigerator to chill. When I applied the last coat of icing it was great and holding up well. I had dammed up the sides and had only a very thin layer of lemon flling. However, as soon as the cake got to room temp again it slide and by the time I delivered it it was bulging and weeping lemon out the side. The woman was very kind and understanding and fortunately it was just a cake for her family and not a wedding cake. However, I am refunding all of her money ($30) as I was not happy at all with the results and in my opinion she didn't get what she paid for. Fortunately, she has seen other cakes I have done and she knows that this was not my typical work. But I was very disappointed. I don't think I will use clear lemon filling again, only lemon mousse. It isn't worth the stress to me. Oh well, you win some you lose some. Stinkin'....I HATE to lose. icon_mad.gif
~Leah
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~Leah
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post #26 of 26
These sleeved fillings have the texture of melty vaseline, they're going to make the layers slither all over the place. If you use a homemade lemon curd or fruit preserves you'll be able to put a thin layer on and still get a better flavor, and the cake won't do the slide.
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