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Cake slid and had box full of cake

post #1 of 21
Thread Starter 
I had a 4-tiered 16th birthday cake that I tried to deliver today. It was beautiful .... until it wasn't. The cake slid on the 45 minute commute. It was such a disaster, that it couldn't be repaired. The bottom layer slid and crumbled and the rest followed. I borrowed a mini-van and drove slowly and avoided bumps. The cake was buttercream with strawberry filling. I used wooden dowels on each layer and a center dowel. I used an icing dam and made sure not to overfill the filling. How can I avoid a future disaster?? I was up until 1 am last night finishing the cake, so I'm sick. Now, I'll be redoing tonight and will be trying to drive it again tomorrow.
post #2 of 21
Make sure your dowels are exactly the same length. Any difference in length will cause a shifting problem.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #3 of 21
not sure, I personally would try and assemble on site rather than trying to juggle a 4 tier cake.
post #4 of 21
When I use Stawberry or Raspberry fillings, I put a "blob" of stiff buttercream in the middle of the layer (like a small island) and put my filling around it, then I put the next layer on it. This will make the layer less likely to slide. I would use less filling and stack on site like clare076 said.


Fill the cake a night or two before the date needed, to let it rest,
when possible, refrigerate to help it "set up".
I have 2 weddings this weekend.
I filled my 9 (2 layer) tiers last night (Thursday)
and I will ice/fondant them today (Friday) and they will be solid for my one hour drive tomorrow, (Saturday).
post #5 of 21
I never stack more than two layers before delivery. Well, for one thing, I have to transport in the trunk of my car, and more tiers won't fit. But I get the feeling that this has saved me from more than one disaster. I'm so sorry this happened to you. There's almost nothing worse than that awful sinking feeling you get when a cake comes apart. I'm glad for you, though, that there's time for you to re-do, although I don't envy you the hours you'll have to put in on the SAME cake.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #6 of 21
This has only ever happened to me once and it was with strawberry filling. I wondered if I made it too thick. It was my son's birthday cake so at least it wasn't the worst it could have been. I disappointed myself more than anyone.
I also used 4 dowels to support the 2nd tier and one dowel thru the center of both tiers and the cardboard circle. It slipped sideways and just fell apart. I actually had to pick up handfulls of cake off the deck of the van. It was lemon wasc. I have been afraid to make another cake with strawberry filling since.
post #7 of 21
So sorry to hear, i also think you should assemble buttercream cakes on site.
post #8 of 21
Did you use any non slip material under the cake drum or box? I always put one inside the box and one under the box
post #9 of 21
You should not transport cakes that are stacked that high, too many chances of it doing just this sliding that you had. Transport no higher than 2 tiers and stack the rest at the venue. There is nothing worse than having this happen to a beautiful creation no matter how carefully you drive. Try this next time and hopefully you will have better results.
evelyn

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #10 of 21
Use the SPS system, It really works, I wouldnt use dowels again, especially if I have to transport a tiered cake.
Make each day count!!!
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Make each day count!!!
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post #11 of 21
Also make sure the vehicle is cooled prior to loading the cake in. Heat is not friendly to BC or any other filling.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #12 of 21
Was it a straight strawberry filling or strawberries mixed with something like buttercream or pastry cream. I know strawberries can ooze a lot of liquid once they're cut and come into contact with sugar. I'm thinking that may have been your problem more than the structure. Also...I noticed that you said it was buttercream was it on the sunny side of the car...sometimes that can get you as well.

I've stacked a 4 tier cake and delivered it 2 1/2 hours away and not a problem at all.

I'm just glad you had time to redo...that's a luxury most don't have when they have a cake mishap!
post #13 of 21
Strawberry fillings are notorious for causing sliding layers. I don't know what kind of filling it was that you used, but when I do strawberry inside the cakes now I torte them and do two layers of strawberry preserves (thin layers, not thick) and one layer of strawberry IMBC. If you were using a sleeved filling that pretty much explains it right there, those are nasty and slimy and will cause a slider in no time. The real preserves and IMBC are a little more stable, so it minimizes that.
post #14 of 21
First of all - sorry for your mishap. unfortunately, it happens to everyone and I do mean everyone.

Quick advice - a large tiered cake should always be transported as separate tiers or if it's a large 4 tier, try two and two with dowels in place. Then, when you are there put it together. Don't be afraid to use the transport as a mobile kitchen. I have spent many hours working in my van putting cakes together and decorating - right before taking it inside.

Take a clean gallon of water, roll(s) of papertowels, a clean cutting board, a tub (tupperware) with essentials (tools, extra icing, fondant, etc.). Then, when or if the S$$t hits the fan - you are ready. Even the "so called" hot shots on TV have problems. Oh, and just between you and me - I beat one of the those hot shots in a competition last year, so again - it happens to everyone. Take care - Cakesmith
post #15 of 21
SPS was CREATED so that customers could transport assembled tiered cakes on their own. It's perfectly fine to transport an assembled bc cake with a great support system. There's no reason to transport all bc cakes and assemble on site, unless they're so big you can't lift them.

A lot of cakers on here have switched from dowels to SPS and had great success. It's de-stressed a lot of cake maker's work! Check it out.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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