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HELP ASAP!

post #1 of 14
2/12/12 at 10:53am
Thread Starter 
So this may seem like a REALLY dumb question but iim gona ask it anyways.... For some reason, i made the wrong size cake. Im making wedding cake and was suppose to do a 6,8,10" circles but instead made 8,10,12".... is it ok to just cut the ones i made down to the correct circle sizes instead of making all new ones? will thsi make it look bad or cause any structural problems? I was thinking it would be ok since i make carved cakes all the time but i just really am looking for some advice here! Thanks a ton! icon_smile.gif
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post #2 of 14
2/12/12 at 11:05am
It looks like you only have the 12" that's the problem. Why mess up the others if all you need is the 6" cut? Or freeze the 12" for another day and make a fresh 6". No wasted cake then.
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post #3 of 14
2/12/12 at 11:06am
Yes you'll be fine to cut the smaller sizes out
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post #4 of 14
2/12/12 at 11:07am
You certainly can cut them down with no problem.

Since you already have the 8 and 10, you may be able to cut two 6-inch layers from one of your 12-inch layers, then you'll have an extra 12-inch you can freeze for later. Failing that, you could still cut a 6-inch from each 12-inch layer and use the rest for cake balls. icon_smile.gif
Peace,
Diane

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Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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post #5 of 14
2/12/12 at 11:09am
the only issue I foresee is that it'll make icing them a bit more tedious as the edges will not be as finished/firm as the original; hence you'll also have a harder time getting a nice straight edge with your fondant (if you are using fondant).

Have you considered asking the client if they would mind the free upgrade to a larger cake (and just keep them as they are? I can't imagine most non-bakers would even notice the nuance to be honest).

At the very least, I'd only cut down the 12" to 6" and keep the 8" and 10" ones you have as is. Perhaps the flavors wont be in the right order, but I think the less you mess with cutting these things the better (rather have just one tier giving you grief vs. all 3!). Plus, I think cutting a 12" down to a 6" will give you lots of area to work within, so you get a nice clean cut. Cutting 1-2" from the edge of the others will probably prove a bit more tricky.

just my POV and I'm by no means an expert! Good luck, and let us know how it goes!
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post #6 of 14
2/12/12 at 11:24am
I agree with the others. I would keep the 8&10 and probably bake the 6" if I had time. If not I would cut the 6" from the 12" cakes.
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post #7 of 14
2/12/12 at 11:26am
Thread Starter 
wel the problem is they have 3 diff flavors they wanted in each tier so id have to cut them all down... cuz they wanted specific amount/servings of each flavor. so i can either give them the free upgrade or just cut them down. if structure isnt an issue, the only issue i see is icing it (they dont want fondant) so i may have a heck of a time with the chocolate layer and the crumbs! lol maybe a free upgrade is the way to go....? icon_smile.gif THANKS EVERYONE!
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post #8 of 14
2/12/12 at 11:36am
If that's the case I would keep the sizes if that is ok with the customer and save myself the headache of trying to ice those raw edges.
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post #9 of 14
2/12/12 at 11:44am
I would just give them the bigger cake, especially since you aren't doing fondant.
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post #10 of 14
2/12/12 at 12:07pm
free upgrade for sure!!!
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post #11 of 14
2/12/12 at 2:35pm
Quote:
Originally Posted by Sassyzan

I would just give them the bigger cake, especially since you aren't doing fondant.



Yep. Not worth the headaches or extra baking time. Just tell them they hit the cake jackpot & be done with it.

Nobody ever complains about extra cake.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #12 of 14
2/12/12 at 10:13pm
Personally, I don't like the look of starting with an 8-10-12" cake. If the customer is fine with it, then ok - but I would cut them all down. A good crumb coat will fix buttercreaming issues.
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post #13 of 14
2/12/12 at 10:30pm
Well, other option would be to ADD a 6" tier..............not much cake or work. Nice presentation.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #14 of 14
2/13/12 at 10:38am
I agree... adding a 6" is actually an excellent suggestion. Will still give the taller silhouette they/you may have originally intended and is minimal work.
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