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cake collapse after tapering--ever happened to you? - Page 2

post #16 of 20
once it has some to room temp, then you can put it in the fridge to firm up-- do consider though, that ganache & buttercream are both not the best for an outside cake. i would deliver it well chilled, set it up indoors, and then bring it out for the cutting if necessary.

did you use a recipe that adjusted the amount of cream in consideration of the white chocolate?
to tint the ganache, you will need to use candy colors (oil based) as opposed to gel colors. if not, the color only binds to the 'cream' in essence-- your color will likely be mottled.
post #17 of 20
Quote:
Originally Posted by patty7276

was going to do one for an order, they requested red velvet. thought about trying the rv mix and doctoring it. now i'm afraid to try. any thoughts on that?



It's best to use a very firm cake like a pound cake. I posted a picture of a Spring Baby Shower Cake and that was the cake before the second tier broke off at the back. I used red velvet cake (scratch) and froze tiers before carving. When cake thawed it got real moist and started to fall apart. I had to go back to the party twice to repair the cake.

Cheers!

Jeannie
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #18 of 20
Quote:
Originally Posted by BakingJeannie

Quote:
Originally Posted by patty7276

was going to do one for an order, they requested red velvet. thought about trying the rv mix and doctoring it. now i'm afraid to try. any thoughts on that?



It's best to use a very firm cake like a pound cake. I posted a picture of a Spring Baby Shower Cake and that was the cake before the second tier broke off at the back. I used red velvet cake (scratch) and froze tiers before carving. When cake thawed it got real moist and started to fall apart. I had to go back to the party twice to repair the cake.

Cheers!

Jeannie



I think this is going to be me in about an hour. I've never made a topsy turvy with chocolate cake before and it's not holding up well. The bottom tier is wanting to collapse. It's a 45 minute drive to deliver it and I am not confident it's going to make it. So, now I have to decide whether to take the top 2 tiers off and try to save them or attempt the delivery as is.

I made a TT with WASC 2 weeks ago and had no issues. Used kind of a modified choc WASC this time and I think it's waaaay too moist.

Cake is for a friend of a friend and I felt like a total shmuck when I told her it may not make it. Obviously, I'm not looking to get paid for this cake anymore, either. Sigh.
post #19 of 20
If I use wasc for a topsy turvy, I add two extra egg whites and 1/4 c flour.
post #20 of 20
I`ve made tapered/ topsy turvy cakes with WASC cake recipe and never have a problem, thumbs_up.gif if the cake its too tapered just put it in the freezer for a day and then carve it. I also put some skewers as structure.

here you can look at some of my tapered cakes, the red one was 4 layers, 2 almond and 2 devil`s food and nuts with dulce de leche filling, the blue was 3 layers of poopy seed and mexican wine cajeta filling. Both covered in buttercream and Marshmallow fondant icon_biggrin.gif

http://www.facebook.com/photo.php?fbid=228640340480691&set=a.149484588396267.26747.117274158283977&type=1&ref=nf

http://www.facebook.com/photo.php?fbid=213636921981033&set=a.149484588396267.26747.117274158283977&type=1&theater
la barra dulce - mucho mas que un candy bar!
Dessert tables, Cupcakes y Pasteles en Guatemala
https://www.facebook.com/labarradulce
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la barra dulce - mucho mas que un candy bar!
Dessert tables, Cupcakes y Pasteles en Guatemala
https://www.facebook.com/labarradulce
Reply
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