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First cake disaster...and no clue why! - Page 2

post #16 of 27
Remember that if the support system is in correctly, your cake will never really have to support any weight at all ... Whcih means you could have a soft crumbly look-but-don't-touch cake at the bottom, and it still should not fall apart. Also remember that the cake is an entirestructure, so if it was supporting undue weight in the middle, it DOES make sense that the corner would crumble, even if it wasn't supporting anycake directly over it. Compromise a beam in a building, and you've compromised the corners of the building as well. The fact that you've made this cake before and nothing bad happened doesn't mean it's not the supports, you might have gotten lucky before (and yes, if your cake was softer than usual, it wasn't up to taking the extra weight the rowels weren't holding). Sorry this happened to you!
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #17 of 27
Quote:
Originally Posted by Minstrelmiss

Ok, I totally get what everyone is telling you and I agree that three dowels wasn't enough BUT!!!! I have a VERY similar problem last week. I posted a question too "Why did my cake just crumble??!!" and no one responded. It was Duncan Hines too!

While I am sure the doweling contributed, I also wonder if DH has changed their recipe. My cake was just a 9" round, nothing stacked. I had to rebake twice. The first cake fell apart when I torted it while the second cake didn't have problems until I applied the fondant. I ended up making 5 cakes for only project!

Any other DH problems out there? Makes me rethink my recipes...good luck Mel



This part I can't help you. Which this is probably why I didn't answer your post last week. I only bake from scratch, so I have no idea if DH changed their formula. I do know when I did use box mixes DH was the only one my kids liked and I had no problem with it falling apart. But the last time I made a box mix was a couple of years ago.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #18 of 27
I routinely use DH for my WASCs. No problems even after new packaging.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #19 of 27
regarding the DH cake mixes. I personally stopped using them. They don't taste as good, and I don't think they hold up when using them with decorating. I always use Betty Crocker. They taste better, are moister, and hold up great to decorating. I have never (knock on wood) had a problem with them.
Woman of God
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Woman of God
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post #20 of 27
I don't care for the texture of BC. We use scratch for home goodies but friends prefer the box-what they grew up with ya know. Crazy thing, I have used DH since my crumbling problem and had no issues.
post #21 of 27
Thread Starter 
Quote:
Originally Posted by LindaF144a


And I don't see any other photos of stacked cakes in your photo section either. So is this your first stacked cake?



yes I have done stacked cakes....I've even done a three teir topsy Turvy, I just don't post pictures on here anymore because I have been told I "stole" someones idea. Which I didn't....I was doing what a customer wanted and added things that I thought of. I didn't even look on here for ideas because she knew exactly what she wanted. So instead of getting rude messages from people that feel that I have "stole their work and can't use my own imagination" I just am no longer going to post pictures and just use the forum section of the website!
Melissa
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Melissa
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post #22 of 27
I wouldn't stress over this - especially being pregnant. I use DH a lot and have not had a problem from that end. I did have a tier collapse like you described and it was from using dowels. I had 4 or 5, but dowels displace the cake and if you have to many, or not enough they can cause problems. I love the SPS or bubble tea straws, the cake will go inside these and no more collapsing! Good Luck!
post #23 of 27
mel2085, don't stress over people saying you stole their ideas, if they don't want people "stealing their ideas" they shouldn't post them for the world to see. Some people have nothing better to do than gripe, ignore them and keep posting.
post #24 of 27
I use only DH and have noticed no change in the formula even after the packaging change. I do not use those think wooden dowels any more. Like a previous poster stated just going in a bit ajar makes your cake unstable. I don't have the SPS, but use the hollow plastic dowels. They are much more stable IMHO and less likely to shift like the wooden dowels do.
When life gives you lemons, make lemon cake!
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When life gives you lemons, make lemon cake!
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post #25 of 27
With the right support system any cake, even fluffy soft ones, should stand okay....

And its possible maybe that you doubled a cake mix and forgot to double eggs or oil? Esp if you were not feeling well? If truly he said that it was crumbling apart even on the floor....

I use DH mix all the time so its not the formula.
post #26 of 27
Not too long ago, I made a box mix cake. I had only two eggs but I really wanted to make a cake! The recipe of course called for 3 eggs. The final product: a cake that held together alright but was so crumbly I couldnt even put a layer of frosting on it. I learned my lesson and will never do that again. Maybe you can try the recipe again and make another cake and see how that one turns out.
post #27 of 27
Sorry you had such a horrible experience. I have always used Duncan Hines cake mix but I have had a problem with the Duncan Hines yellow cake mix since they changed the package, nothing as bad as what happened to you. It has a harder crust and it flaked off really bad making it had to ice, even frozen. I noticed it didn't rise up as well either and in general the texture seemed crumblier.

I have been doing cakes 21 years and never had a dowel rod or support system break down, I use 1/4 inch wooden dowel rods for stacked cakes. I have seem your work and it is awesome. And since this is not your first rodeo I'd be inclined to think that it may be a new formula of mix. And as with all things when the packaging changes so does the formula.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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