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is it my fault the cake collapsed? - Page 2

post #16 of 132
I used to use 2 of these,
http://www.brownpaperpackaging.com.au/fbx-25-100-c1-08.html

putting the base together and then tenting the top and wrapping brown paper around it to completely cover but I now use the large cardboard boxes. they cost me $15 each but if I deliver I get it back or if they pick up they are charged for it.
post #17 of 132
i will be the dissenting opinion on dowels here .... if you used 5, AND they were pencil thick, then you were fine with the number that you used. I would have only used 4. I only use 5 if I have a 4 tier cake. Otherwise, it's 4 dowels in every tier, regardless of size. Did it that way for years. Only had one slider in 30 years and that was because I had to slam on my brakes. the cake autopsy showed I had too much rasp filling, which contributed to the slide.

I had the "honor" of cutting a cake that a baker had filled with dowels. Way too many. icon_eek.gif The cake was like swiss cheese ... a crumbly mess, difficult to cut, and did I mention it was a freakin' mess???? Too many dowels will damage the structural integrity of the cake.

were you there when the cake was cut? Did one of the dowels slip out of place? by looking at it, that would be my guess. A top tier sliding can push/pull a dowel out of place, which removes the support under that spot in the cake, which can cause a collapse, like I'm seeing in the pic.

Agree with the center dowel for any cakes needing transported already assembled. thumbs_up.gif
post #18 of 132
Debi - the general guideline we are taught in Australian courses is one dowel for every 2 inches above. ie if you have a 9 inch tier above a 12 inch tier, you use 4 -5 dowels. This is what I told zespri too, before she made the cake icon_smile.gif I am glad your experience confirms this too...I have never had a cake shift like that.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #19 of 132
Only had one slider in 30 years and that was because I had to slam on my brakes. the cake autopsy showed I had too much rasp filling, which contributed to the slide.
LOL
Not at the cake sliding, but the cake autopsy... icon_lol.gif
Jodi
post #20 of 132
I center dowel thru all tiers everytime..........never take a chance the top layers may shift!
post #21 of 132
P.S. while I totally agree the center dowel helps prevent sliding, it's not a sure-all cure-all. My slider had a center dowel. The cake cardboard stayed in place ... but the top half of the cake slid (on top of the slick raspberry filling) right thru the dowel.
post #22 of 132
Thread Starter 
Thanks so much for all your thoughtful comments ladies, I have read and re-read them, and feel much better equipped to deal with the wedding cake in a couple of weeks. Though having said that, I think my confidence is still shaken, and I will take all three cakes in individual boxes and assemble them on site. My collapsed cake was for my cousins 21st birthday, so they were not angry with me. But a wedding is a very special thing, and even though it's my friends wedding I still don't want anything to be less than perfect. I guess it just means I'll have to get there early and do the borders. It will be worth it for my peace of mind as I think it will take about 45 minutes to drive there, partially on bumpy country roads.
post #23 of 132
Quote:
Originally Posted by Evoir

As you know I don't dowel my 2 and 3 tier cakes at all.



Are you saying that you don't use a center dowel in your tiered cakes, or that you don't use a support system at all?
post #24 of 132
Ooops - I meant CENTRE dowel!! Sorry for the confusion.

Of course, I use enough regular dowels throughout my tiers...absolutely.

Zespri - I meant to mention to you also that you can get a clear perspex guide for setting the placement of your dowels. It is about 10 inches square and has holes in it in concentric rings. You place it over the lower tier and mark where you will place your dowels, remove it and then place your dowels in your cake tier. I use it for all my cakes to not only centre my tiers, but also put the correct number in.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #25 of 132
Thread Starter 
Interesting! Do you have a link with a picture of one?

Quote:
Originally Posted by Evoir

Zespri - I meant to mention to you also that you can get a clear perspex guide for setting the placement of your dowels. It is about 10 inches square and has holes in it in concentric rings. You place it over the lower tier and mark where you will place your dowels, remove it and then place your dowels in your cake tier. I use it for all my cakes to not only centre my tiers, but also put the correct number in.
post #26 of 132
zespri - I just tried to find it online without any luck! My local cake deco shop sells them. Their website is down atm, but I will try again later and send you a pic if I can find one. or I can take a photo myself. It might be something made locally here for our shop. If so I would be happy to send one over to you if you want to sort something out?

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #27 of 132
Thread Starter 
You Aussies always have the best gadgets! My friend in America was desperate for those perspex smoothers from Planet Cake, I was glad that we had them here so I could send her some.

No rush! If the website comes back up that'd be great, thank you icon_surprised.gif)



Quote:
Originally Posted by Evoir

zespri - I just tried to find it online without any luck! My local cake deco shop sells them. Their website is down atm, but I will try again later and send you a pic if I can find one. or I can take a photo myself. It might be something made locally here for our shop. If so I would be happy to send one over to you if you want to sort something out?
post #28 of 132
Dowels can shift and fall...I like to use Bubble Tea Straws (and plenty per tier) because they are less likely to shift, and easier to cut all the same length.

I also chill all my cakes for transport. It firms them up and makes them less likely to vibrate loose during a car ride.
post #29 of 132
Quote:
Originally Posted by Evoir

Ooops - I meant CENTRE dowel!! Sorry for the confusion.

Of course, I use enough regular dowels throughout my tiers...absolutely.



Gotcha. thumbs_up.gif
post #30 of 132
SPS=highly overrated as well, once you get a few tiered cakes under your belt. 5 and 6 tier cakes? By all means, yes, SPS. 3 and 2 tier cakes...why? No.

Bubble Tea straws are fabulous and work well for 2, 3 and 4 tier cakes w/ or w/out fondant.

Dowels? Disgusting little pieces of musty wood that will ultimately fail you some day. Straws just don't move around on you. Ever. Unless you're a bonehead and brake quickly or try to carry the cake sideways.
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