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Advise needed

post #1 of 8
Thread Starter 
Hi guys

Just wondering if any one can shed some light on this disaster.

I made two chocolate Mississippi mud cakes from the cake mix from cw cakes. I've made a few practice cakes and they were all great. Out of the two today, one came out fine and the other one looked nice and tastes nice but it has just spilt in half. It has a few massive cracks in it and I don't know why. It's going to make it so hard to lift the top off to fill it with ganache.

Can any one tell me why this may have Happened? I thought it may have been cause I had to overlap the grease proof paper on the bottom as it wasn't big enough to cover it all in one go, as I lifted that off it had the slightest little line but nothing major . I want to throw it out but it's a 13 inch tin and its to much to waste.

Help ladies and gents lol

Thanks
post #2 of 8
Gremlins.
post #3 of 8
Quote:
Originally Posted by Godot View Post

Gremlins.

Bahahahahaha!

I'm confident the parchment was not the culprit. I've overlapped with no problem.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #4 of 8

Did u bang your pan on the counter before putting it in the oven? Maybe there was an air pocket?

post #5 of 8
Thread Starter 
Lol freaking gremlins hahaha to funny

You know I didn't bang the pans today. Not sure if that's why or not. It's for a wedding cake so I'm tempted to make a new one but then at the same time I'm thinking just put it on the bottom and the good cake on top. It's for family not a client or anything
post #6 of 8
I don't know how bad it is but I've "glued" a broken cake back together with Ganache before.
post #7 of 8

You can also try Toba Garrett's spackling technique.  Cake spackle covers over a multitude of sins!

post #8 of 8

If it is mudcake and you took it out of the tin still warm there is your culprit. Mudcake , really should be cooled in the tin and given a chance to set up before tipping them out. 

 

Don't forget the earliest you should eat a mudcake is three days after baking.

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