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Topsy turvy disaster - Page 2

post #16 of 24
I always use bubble tea straws in topsy turvy cakes. You do have to use plenty of them...you can't just use 4-5 and have it hold up. they should be about 2" apart or so. With the cut-out method, at times I don't even use a center dowel because I feel that the process of hammering the dowel through actually puts pressure on the cake and can shift the supports.

I also refrigerate everything (I know that's controversial) but it keeps everything nice and firm and less likely to vibrate apart during transport. It never ruins the fondant or gumpaste and it keeps the buttercream and fillings firm and stable. Because even if you use dense cake, you still end up having filling that is not dense. (I use any cake pretty much). The weight should be on the supports, not on the tier below.

I don't use really wimpy fillings like preserves or mousse...did that ONE time and it was a nightmare...the cake made it, but it was bulging some and it was only by God's grace it did make it without collapsing!!!!
post #17 of 24
I just did my first one this weekend, and it was great. I used SPS and covered and filled it with ganach. I rode with it on my lap for 30 minutes with no issues. That'll be my method from now on..

Karen

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

Reply
post #18 of 24
Oh, and I made it using the tutotial on this site.

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

Reply

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

Reply
post #19 of 24
Thread Starter 
[quote="Kitagrl"]I always use bubble tea straws in topsy turvy cakes. You do have to use plenty of them...you can't just use 4-5 and have it hold up. they should be about 2" apart or so.

Yup that was my problem I bet. I used the bubble tea straws like I would wood dowels. Definitely need to either put more in next time or most likely I'll just stick with wood.
post #20 of 24
Dowels is what caused one of my topsy turvy disasters! Dowels can displace the cake and cause the cake to push out. Bubble tea straws allow the cake to go inside and make a strong support, the SPS kinda of locks the top tiers in place. Since I switched, to the SPS system no more topsy turvy tears!!! icon_biggrin.gif
post #21 of 24
what is SPS?
24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #22 of 24
I had a topsy turvy disaster a few months ago. It was my first attempt. I think my problem was I made the angle too steep. I carved through the entire top layer to make the angle, so I ended up with one side being four inches taller than the other. That thing was toppled and smashed before I even tried to assemble the tiers. I also had a terrible time with the fondant. I haven't made many fondant cakes, but something always seems to go wrong.
post #23 of 24
Thread Starter 
Lovelyladylibra SPS stands for Single Plate Separator system. There's a bunch of tutorials on here about it.
post #24 of 24
Quote:
Originally Posted by sparkle25

Lovelyladylibra SPS stands for Single Plate Separator system. There's a bunch of tutorials on here about it.


oh thanks, this one didnt have the yellow box pop up so i had to ask lol
24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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