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Buckling cakes - Page 2

post #16 of 21
Thread Starter 

I have used and like the hollow plastic dowels, I just didn't have any on hand when I made this cake. Only had a bag of the wood dowels. I've ordered some fat boba straws and am going to give those a try. Someone, maybe Ace of Cakes? uses those. I think I got like 142 of them on ebay for like $5. I really think the issue is I'm not letting my cakes sit out long enough after taking them out of the freezer. The middle layer had been out quite a while and if you notice, it didn't have the same problem the top and bottom layers did. I'll be sure to keep everyone posted...

 

Thanks!

 

Shannon

post #17 of 21

Can I just add that I really like the shapes that they've turned out as?  I know it's not what you intended, and I don't know what it looks like inside, but I find it quite attractive and it kind of fits in with the theme.  Maybe once you've worked out what the problem is, you can try to recreate the shape on purpose!

post #18 of 21

Okay, I have to agree, I freeze my cakes HOT.  I do it to trap the moisture and to cool them quickly.  I don't always let them FREEZE, but sometimes just cool completely faster than the fridge.  Now, I do thaw them before I ice them.  I leave them wrapped and they sweat and warm enough in an hour or so.  (Depends on the size)  I think that your buttercream is sliding down the cake under the fondant and bringing the fondant with it.  If you could just cut one open once and see what's happening in there!  :)  But my thought is, use a stiffer buttercream, let the cake come to temp before icing it.....oh, and make sure you cut your MMF EVEN at the bottom.  I've had this type of problem (not this severe) when my MMF was a bit too long.  Keep us posted and best wishes!!!!  i know you must be frustrated.  

post #19 of 21
You said you use a box mix recipe, is it possible that the box mix has been changed and is no longer compatible with your doctoring (I assume you are doing that since you said recipe)?

I've frozen my cakes in all kinds of states and never had this happen. The fact that your bottom tier has collapsed more than the other two would really suggest its more of a weight issue to me.
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post #20 of 21
Thread Starter 
Well I think I solved the problem. I baked a cake Thursday, didn't freeze it but waited until cool to crumb oat. On Friday I iced with buttercream and covered with fondant. Turned out perfect. No sliding. No buckling. My buttercream might have been a little stiffer, but I think the issue before was not letting my cake settle long enough after taking it out of the freezer. From now on, I'll wait until my cakes are cooled before freezing, then take them out the day before using them to allow plenty of time to thaw and settle. If I start having the issue again, guess I'll skip freezing all together. Thanks for all the suggestions/thoughts/and compliments. I'll post a pic of the cake I did Friday a little later.

Shannon
post #21 of 21
Glad it worked for you!
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