So today I did my first cake carving. A purse. The client does not like fondant, so I only iced it. I have read that when carving cakes, you need to put a board in between every 2 layers and dowel it. So I did that. I finished the cake, all was well. Then I moved the cake from my counter to my table and a crack showed up right where the board is inside the cake. I could fill it in and smooth it out, but will it just crack again when the cake is moved? What can I do? The cake is due Saturday morning.
Cake Carving Issue (cracking) - Need help ASAP!
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How big is the cake? And when you doweled it did you cut the dowel flush with the bottom layer of cake?
If the cake is sitting completely on the dowels it may of left enough room for the cake to shift when you moved it.
When I dowel carved cakes like that I make sure the dowels are flush if not slightly below the cake, does that make sense?
You'll probably have to take it apart...Maybe try to cut the dowels a little bit shorter, and make sure that the board is slightly less wide than the upper part of the cake so that the board itself isn't sticking out between the layers. If you leave about 1/4" of cake visible around the board that seems to help keep the space between the sections from showing. Put some icing around the board to make it level with the board, then stack the layers.
I decided to leave it alone last night and went to bed. This morning, there is so much space between the inside board and the dowels (straws) it was sitting on that I could look right through it to the other side! So, I took the top part of the cake off and the dowels are not even close to being flush with the cake now. The cake was a little frozen when I did all this and I'm thinking now that it's thawed, it's settled and is shorter. I don't know how to avoid this in the future though because shouldn't the cake be frozen when you shape it? I can't imagine trying to cut it if it's not.
Thank you for your replies by the way! :)
Also allow the cake to settle before final carving and outer ganaching/buttercreaming. Also you may need to consider a larger central dowel(s) through the whole cake, vertically to help minimise top wobble.
Everyone does things differently, but the reason I like to work with room temp cake is that how it's going to end up before it's cut. Fnd out the hard way that when things warm up they settle, and that can change the final shape of the cake. Same thing when you ice a round tier that's frozen, then people wonder why they get a bulge between the tiers or air bubbles in the fondant showing up. When the cake warms up the layers settle, so if they're going to compress down, the icing or air between the layers has nowhere to go but out.
I have no issues with crumbling as all my 3D cakes are mud cakes. I bake, cool, place in cardboards and cover in cling wrap. Leave overnight. Stack and carve the next day.