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tapered cakes collapsing at tapered end.

post #1 of 5
12/3/12 at 12:54am
Thread Starter 

Hi All you smart people...

 

I need some advice on a cake structure.

 

I made a teapot cake this weekend.  My customers are very particular and request very moist cakes.  This obviously problematic for some types of cakes.

 

I made 4 8inch cakes buttercreamed and stacked.  I placed a 6inch round board and began to carve the top.  When I fliped the cake to carve the bottom in the same fashion, I noticed that the cake started to crack and fall apart. 

 

How in the world do you do a teapot cake with the tapering top and bottom without it falling apart ?  Is there dowels/other inner supports required ?

 

Please assist .....

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post #2 of 5
12/3/12 at 3:46am

you should dowel every 4" of cake.

 

Remember you are the expert, I tell my customers what cake can be used, not the other way around. I have a lovely moist cake that is totally unsuitable for carving, so I will never use this for a carved cake. If the customer requests that spesific cake I tell them what can and cant be done. If their cake falls apart they are going to blame me, regardless of the fact that they selected the type of cake.

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post #3 of 5
12/3/12 at 4:23am

Whenever I carve a cake, I ALWAYS freeze it for several hours before I carve it.  I only bake one type of cake - a moist, soft sponge.  I stack, fill, crumb coat and then freeze, and then I can carve whatever shape I want with absolutely no problem.  Cars, trucks, airplanes, etc. No problem.

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post #4 of 5
12/3/12 at 11:47am

Cakechick is spot on.  Cardboard and dowels (exactly like a tiered cake) every 4" then you ice the cakes up as one.  You get a stable cake and the customer gets slices that fit on a plate.

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post #5 of 5
12/4/12 at 8:35pm
Thread Starter 

You guys are right, but in business, we know not everything is as cut and dry as telling the customer this is what you can get.  I wish it were though :(

 

I did dowel but this was after I saw the breaking (not the smartest move).  I have a hat cake coming up next week and I am praying that things dont go pear shaped with that one !

 

Dani, I always have this fear that if I carve when the cake is frozen, that when it comes back to room temp and the fondant etc is set and if it is unstable, I won't have a chance to correct it.

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