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Wedding cake disaster...What happened?

post #1 of 20
Thread Starter 
I am assuming a dowel slipped, but I may be wrong. I had my first wedding cake disaster this weekend....I will attempt to post before and after delivery photos. The cake was white almond sour cream with basic buttercream icing. I doweled each tier. It was maybe a 15-30 minute drive with a little sun and construction but not anything terrible. Any ideas?
LL
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #2 of 20
Thread Starter 
Before....
LL
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #3 of 20
What a beautiful cake! I'm sorry you had problems. If you used wooden dowels and traveled with it completely stacked, that might be one of the reasons for the shifting of the tiers. Did you use a long center dowel through all the tiers?

Ever since I switched to bubble tea straws and space them approx. 2 inches apart and use a long center dowel through the tiers, I'm able to travel with the cake stacked without any problems.

Please give more detail so we can help further.

Don't be discouraged! It was still a beautiful cake.
Linda
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Linda
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post #4 of 20
Thread Starter 
thanks bakingangel~ I always use the plastic tube style dowels for my everyday cakes and usually use SPS for my wedding cakes. I have recently used the wooden dowels because the store was out of the plastic tube style. Since the cake was smaller than most of the wedding cakes I make (it was a 6 8 10) I figured I didn't need to bother with the SPS. I guess I was wrong. I didn't put the dowel through the center, I am under the impression the middle one that goes all the way through is just to keep one of the top tiers from falling off, am I wrong about that? I know Leah always says the center dowel is a false comfort so I often don't fool with it.....? Ugh I am still sick over this. On the bright side the grooms cake turned out really well....
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #5 of 20
Quote:
Originally Posted by Rachie204

I didn't put the dowel through the center, I am under the impression the middle one that goes all the way through is just to keep one of the top tiers from falling off, am I wrong about that?



Top tiers won't just fall off, they might slide off or vibrate off-center when the weight shifts during transport. A center dowel (or two) would help to prevent the tiers from sliding apart from one another when the cake is moved. I think if a support dowel completely slipped, the entire cake would have collapsed.
post #6 of 20
Find a local Asian grocery store. They will have bubble tea straws and the price will be cheap. Personally, I don't care for the white plastic tubes for a couple of reasons, 1) Cost. 2) They are too wide. 3) Hard to cut.

The bubble tea straws are very strong, the size of a jumbo milk shake straw, and easy to cut evenly with scissors. Great to use for any kind of cake.

I do mostly wedding cakes and love the bubble tea straws and 1/2 " foam core boards.

Let me know if you try it and what you think.
icon_smile.gif
Linda
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Linda
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post #7 of 20
icon_cry.gif I had my first last month and like you I am still sick about it! To make it worse, it was the wedding gift for a friend. I was unfamiliar wth the location and when carrying the cake uphill one of the wooden dowels in bottom layer must have slipped and the the cake collapsed on that side. I usually use a hard base, but used the cardboard wilton base for lower level, and did not pound it into the cardboard as much as the others. Either way I was and am sick about it, and the next delivery I made had me so stressed out. I feel for you.
post #8 of 20
We have all had a cake disaster! At least yours stayed together:0) I NEVER use wooden dowels for support anymore only for the central dowel!
Bubble teas straws as most have suggested or plastic dowels are the only way to go.
Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
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Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
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post #9 of 20
Thread Starter 
thanks eveyone...at least now I know that it was probably due to the wooden dowels...lesson learned icon_sad.gif
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #10 of 20
So wait, this cake only had a wooden dowl down the center but no supports per layer?
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #11 of 20
SPS, EVERY cake, EVERY time. Even on a 6/8 I use SPS. It's easy. It's fast. It's secure.

Even small cakes are important cakes and deserve SPS.

When the supports don't physically connect to the plate/cardboard under the cake, they *can* shift which means they no longer provide support.
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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post #12 of 20
Thread Starter 
tails, no...I used 5 wooden dowels in the 10 inch bottom and probably 4 wooden dowels in the 8 inch middle

Leah, I have learned my lesson. I will be ordering a truck load of SPS this week...I cant stomach this again.
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #13 of 20
Thread Starter 
Leah, Do you just include the price of the sps into the cake so the client keeps the sps or do you charge a deposit on even the small cakes so that you get the pieces back?

One of the reasons I have only uses the sps a few times is because even though I buy the 4 inch legs for the plates sometimes they are still a little bit too tall for my tiers. Probably only a 1/4 inch or so. But they are so hard to cut....is there an easy way to cut them or should i just leave them that height and have the border cover the extra room? That seems like the wrong thing to do...but the legs are super hard, not sure how to cut them other than my husband using power tools.
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
Reply
post #14 of 20
Purchase Susan Zambito's viedo Sucessful Stacking and you will never have a disaster again. Infact all of her viedos are a must.
Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
Reply
Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
Reply
post #15 of 20
I only use wooden dowels and a center dowel. I know it's old school---but I have never, ever had a shift or disaster and I have traveled with fully assembled 3 & 4 tier cakes. I also travel with a completely chilled (over night) right-out-of the frig cake..and drive like an old lady. To me, traveling with a room temperature cake is setting myself up for failure.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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