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Grrr. My cake keeps falling and I can't keep it up!

post #1 of 8
Thread Starter 


Ok. I was going to post my picture and my problem, but now I have a new problem. Does Anyone know how to post a picture in the forum with an iPad. It all seems ok until it posts the line of words above with no picture.. To be continued.. I guess. Thanks for any tips
post #2 of 8

i see one tier of a cake with a horse and a redhead--i don't see any problems--

 

keep going..

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #3 of 8
Thread Starter 
Oh geez. Once I submitted then the picture came up !

Ok so the problem: my cakes seems to settle overnight and shrink in height.( the cake picture is a cake that started out about 5.5 inches and lost almost an inch!) it happens with both my fondant and/or butter cream cakes.

I bake a very buttery cake, freeze wrapped warm. I thaw about an hour and stack, fill and trim.
then it goes in the refrigerator for about an hour with a weight on top to settle.

next I crumb coat and add the fondant or finished butter cream and decorate. perfect.. all is well.

the next morning is when the cake seems to settle over an inch sometimes!
even cakes without the weight of fondant. I have had a perfect dowel when I am done. then it is showing out of the top of the cake the next morning.

you can see the fondant bunching up on the green part of the cake i posted. it was normal when I finished.
I have read a lot of posts saying that it is ok to decorate a cake partially thawed.

is that the problem? should I go for a more dense cake recipe?

its so frustrating to go to bed happy with the results to dread what I will find in the morning.

thanks to anyone that could help me.
post #4 of 8
Thread Starter 





And...... It doesn't happen when I use ganache as my crumb coat
post #5 of 8
Quote:
Originally Posted by MELROSE315 View Post

Oh geez. Once I submitted then the picture came up !

Ok so the problem: my cakes seems to settle overnight and shrink in height.( the cake picture is a cake that started out about 5.5 inches and lost almost an inch!) it happens with both my fondant and/or butter cream cakes.

I bake a very buttery cake, freeze wrapped warm. I thaw about an hour and stack, fill and trim.

then it goes in the refrigerator for about an hour with a weight on top to settle.

next I crumb coat and add the fondant or finished butter cream and decorate. perfect.. all is well.

the next morning is when the cake seems to settle over an inch sometimes!
even cakes without the weight of fondant. I have had a perfect dowel when I am done. then it is showing out of the top of the cake the next morning.

you can see the fondant bunching up on the green part of the cake i posted. it was normal when I finished.
I have read a lot of posts saying that it is ok to decorate a cake partially thawed.

is that the problem? should I go for a more dense cake recipe?

its so frustrating to go to bed happy with the results to dread what I will find in the morning.

thanks to anyone that could help me.

 

don't fridge it when you do this--leave it room temp--and if it's not fully thawed during this process it will be of no effect--and this would fix your problem so just get your cake fully thawed and don't fridge it while you put the weight on it--should be fine--should fix it for you--

 

yes i see the fondant bunching now that you pointed it out--but it's a very nice motif on there--

 

i mean i'm one of the ones who ices & decorates frozen cake--i bake, fill and freeze--then at the appointed time i remove from freezer ice & decorate & keep things in the chill box through delivery--so we do a couple things different but...

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #6 of 8
post #7 of 8

What k8 said, let it settle with the weight at room temp, otherwise the process is pretty pointless.

post #8 of 8
Thread Starter 
Thanks all . I knew I was overlooking a key step. And thanks for the great thread.
Cake is on the counter settling as we speak!
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