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It went wrong 2X's

post #1 of 12
Thread Starter 
I have been fairly lucky with my cakes, not really having any issues that really couldn't be fixed with a creative cover up like a b/c flower or fondant cut-out icon_cool.gif

This past weekend I had to make a cake for a little girl who turned 5. They wanted a very simple round cake with the quilted look on fondant and they had supplied a crown to be placed on top of the cake. The border was just round beaded fondant pieces, with pearl dust and those little edible dagrees (sp??).

Anyway, the cake wasn't due until Sunday at noon. So I baked my two cakes friday evening. Let them rest and settle. Saturday afternoon, stacked them with a nice layer of b/c (I did build a stiff dam between the layers) then let them settle for a couple of hours. That evening, I rolled out my fondant, got it on my cake, nice and even & for once smooth icon_smile.gif.

Then it happened. About an hour my cake had the bulge of all bulges. Right around the middle. It looked like those women who wear super tight jeans and the rolls of fat just puddle on top (muffintop). My cake had a big time muffin top!!!!. So I tried everything I could think of to fix it. There was no way I was going to make this look good. This is now 7:00pm Sat. So I did what I needed to do. RE-DO!

I baked again, let them settle. I had cake nightmares and couldn't sleep so I was up at 4:30am trying to figure out how to do this over. I had to scrap my fondant. I didn't have any more, so now my fondant cake is going to have to be buttercream. BUT.....I didn't have my normal ingredients for my b/c recipe.

I didn't have my high-ratio shortening, so I used crisco. Blagh! My icing was greasy looking. So again, I ice the cakes (dirty iced them first, and let them rest for a bit) I start on my final layer of icing, got it nice and smooth, then again. Friggin cake bulge. Seriously???? How can buttercream bulge??? icon_confused.gificon_eek.gificon_confused.gif .

At this point it is going on 9 am. Just a couple of hours to make it look half decent. So I smoothed out the best I could, added the beaded border, did the rest minus the quilted look, cause I wasn't confident enough, and honestly too flipping tired to even try. It turned out okay. Not up to my standards or my hubby's (who is my QC). I explained to the mom (who is a good friend) my problems when she came to pick up the cake. I didn't charge her anything. I felt so bad.

I have no clue what went wrong. I am beginning to think that it may be the actual cake itself. I use DH mixes. Not sure if its the gases being released or the air coming out after having the weight of the fondant/buttercream (if that is a possiblitiy) on it that caused the bulge.
Anyone have any other ideas????

Happy Monday......

ps: I forgot to add, that the mom tried to pay me again this morning when she dropped of her daughter at my house (I do home daycare). She raved that the cake tasted awesome, that the party place loved it and thought it was amazing. Her daughter was so happy with it. But I honestly couldn't except any money.
BAZINGA ~ Dr. Sheldon Cooper
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BAZINGA ~ Dr. Sheldon Cooper
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post #2 of 12
I can't help you with your cakes (wish I could), but keep your head up. The mom and her daughter were happy with the cake AND offered to still pay for it, so they are fine. You ran into a problem and solved it to the satisfaction of yor clients.
Hopefully somebody here can help you find out what happened so that you don't have to deal with this problem again. Give yourself a hug, dust yourself off, and keep going! Your cakes are beautiful!
"Be the kind of woman that when your feet hit the ground each morning the devil says, 'Oh crap, she's up.'"
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"Be the kind of woman that when your feet hit the ground each morning the devil says, 'Oh crap, she's up.'"
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post #3 of 12
Wow, you sure went the extra mile with this unruly cake! I'm sure the forum experts will chime in with all sorts of ideas, but just thought I'd mention a couple of things:

When the first cake bulged, was it really necessary to re-bake? What was bulging? Just part of the BC dam? You could have scraped some of the BC off the sides. Did the cake itself fall apart? How much filling did you put between the layers...a thick layer will almost always bulge! Did you apply some pressure to the top of the cake to help it settle? I often use leah_s' tip to place a tile (heavy 12x12) on the cake to help it settle.

Was anything different about this cake? If not, maybe you just have to chalk it up to a bad cake day. You're a real trooper for trying to make it work. thumbs_up.gif
post #4 of 12
Thread Starter 
Quote:
Originally Posted by cakeythings1961

Wow, you sure went the extra mile with this unruly cake! I'm sure the forum experts will chime in with all sorts of ideas, but just thought I'd mention a couple of things:

When the first cake bulged, was it really necessary to re-bake? What was bulging? Just part of the BC dam? You could have scraped some of the BC off the sides. Did the cake itself fall apart? How much filling did you put between the layers...a thick layer will almost always bulge! Did you apply some pressure to the top of the cake to help it settle? I often use leah_s' tip to place a tile (heavy 12x12) on the cake to help it settle.

Was anything different about this cake? If not, maybe you just have to chalk it up to a bad cake day. You're a real trooper for trying to make it work. thumbs_up.gif



I had to rebake cause when I peeled off the fondant(which I tried to do very gingerly) part of the cake went with it, mainly the top 2mm of the top layer. I had scraped the cake down to the bare bones, and as I did that some of the cake started to crumble and there were dents and stuff, and I just wasn't happy with the way it looked. I figured (in my warped sense of cake karma) that if this cake wasn't working with fondant, then I wasn't going to try with b/c even though, hindsight it probably would have been okay, maybe a little frankenstienish, but probably workable.
Between the layers, I had a thin layer of b/c and a thicker dam (used the wilton cupler as the applicator) I had left about a 1/4 of an inch from the edge to allow for spreadage from the dam. I didn't use anything to weigh down the cake, never did that before, and never ran into bulges.

Just a bad cake day.
Bad Cake day -1
cakes22- 0
icon_biggrin.gif
BAZINGA ~ Dr. Sheldon Cooper
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BAZINGA ~ Dr. Sheldon Cooper
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post #5 of 12
I can't fix your problem, but I will say that I always use DH cake mixes and my cakes don't get the bulges. So I don't think the cake mix is the culprit. Also make sure that your filling is no thicker than half the height of an individual cake layer (i.e. cake is 1" layer, so filling layer should be 1/2" MAX.)
post #6 of 12
My cakes bulged till I placed my dam a little more toward the center if the cake. Maybe a 1/4" in . Made all the difference in the world. Hth!
Mare
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Mare
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post #7 of 12
I always hear about not to fill the cakes with a lot of BC because it can bulge but if you watch the cake shows you can see that the decorators use almost 3/4 to 1" inch of fillingand not bulging. How can this be? It work for them but not for us? I am confused.
post #8 of 12
Thread Starter 
Quote:
Originally Posted by -K8memphis

Did you level the cake? Did you trim off the curvey top and sandwich all flat cake surfaces together?



Yup. I had the first layer with the bottom up and the second layer with the leveled side on top of that so that the second layers bottom was facing up (make sense icon_confused.gificon_confused.gif )
BAZINGA ~ Dr. Sheldon Cooper
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BAZINGA ~ Dr. Sheldon Cooper
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post #9 of 12
I had been having the same issue with bulging. But What I tried this weekend worked great. I set the Dam about 1/4 inch in from the edge maybe even a 1/2 inch. I created the dam with a real stiff consistency BC. I let it sit for a few minutes to sit, then I put the filling in. And for once My filling didn't ooze out my sides.

But I feel your pain, I Made 10 cakes on Wednesday b4 thanksgiving. I thought they all turned out great. The one lady who picked up two cakes on Saturday told me that the cake was horrible and that she was embarrassed icon_redface.gif . I was mortified. Maybe it was just the week, cakes didn't want to cooperate.

Keep your head up, It was just one Cake that went wrong.
post #10 of 12
Yes the dam should be very stiff. I always add ps to my BC to stiffen it up.
Mare
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Mare
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post #11 of 12
I had one or two cakes do the same thing and then I learned to move my damn further in. I put it probably 1/4 -1/2 inch in all around (like the other posters said). Then when I ice it I fill in the crack...like spackle! No more bulge. HUGS!
post #12 of 12
Do you use a doctored DH cake mix, or by box directions? I put my dams about 1/4 inch also and have never had an issue thus far. (knock on wood)

I too see all the shows on tv and I do not put that much filling in mine at all. Too scared to see the results I suppose. My clients want cake, not so much filling.

After I fill a cake that I feel that bulding may be an issue - I place a heavy plate on top and walk away from it for a while. After an hour or maybe less - the buldging filling should be apparent at that time. I keep a stiff BC in the freezer (for white iced cakes) just for building the dam.

Hope this helps you and good luck - by the way - what BC receipe are you using?

T
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