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JenLGAJ
Junior Member
Joined: Feb 18, 2009
Posts: 37
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 Posted:
Fri Nov 20, 2009 9:33 am |
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So I rushed flipping my 12" round (first time working with a cake that big) and yep.... its cracked now. Grrr. The crack is major, right in half.
At first I'm thinking no worries, will be fine, but now I'm thinking suck it up and rebake! lol
This 12" needs to support a 10" and 8" stcaked on top.
What do you think? |
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brincess_b
Forum Addict
Joined: Oct 19, 2008
Posts: 1891
Location: scotland
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Fri Nov 20, 2009 9:48 am |
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i think you are fine, just use some bc to stick it back together. try not to stick dowels in the join since it will be a weaker spot - it is the dowels that support the above cakes, so a crack isnt a problem.
xx |
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BlakesCakes
Forum Fanatic
Joined: Aug 01, 2005
Posts: 2902
Location: Cleveland, OH
Birthday: May 14
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Fri Nov 20, 2009 1:52 pm |
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I absolutely wouldn't stack anything on top of a cake that has been cracked through and repaired with buttercream. I don't think it's a risk worth taking, unless it's for practice or family, i.e. you really don't care what happens to it.
In the ideal world, anything stacked above it isn't actually being supported by it, BUT, that's only in the ideal world. The stress on the dowels in it from the weight above can cause the crack to open up. Once that happens, the dowels are no longer being "hugged" by the cake, so they have even more room to vibrate & shift when the cake is moved/transported.
There may be no problem, but the least damage may be the crack reappearing in the bottom tier--the worst may be a complete collapse.
Me, I'd re-bake it.
Rae |
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MrsNancyB1
Forum Addict
Joined: Jun 21, 2009
Posts: 533
Location: USA
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Fri Nov 20, 2009 9:40 pm |
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| BlakesCakes wrote: | I absolutely wouldn't stack anything on top of a cake that has been cracked through and repaired with buttercream. I don't think it's a risk worth taking, unless it's for practice or family, i.e. you really don't care what happens to it.
In the ideal world, anything stacked above it isn't actually being supported by it, BUT, that's only in the ideal world. The stress on the dowels in it from the weight above can cause the crack to open up. Once that happens, the dowels are no longer being "hugged" by the cake, so they have even more room to vibrate & shift when the cake is moved/transported.
There may be no problem, but the least damage may be the crack reappearing in the bottom tier--the worst may be a complete collapse.
Me, I'd re-bake it.
Rae |
I agree with all of this. |
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crisseyann
Forum Addict
Joined: Jan 09, 2005
Posts: 1213
Location: Michigan
Birthday: Jan 14
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Fri Nov 20, 2009 9:50 pm |
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I agree with previous posters. I wouldn't take the chance. Bummer  But hey....cakeball scraps!!!!  |
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Cakenicing4u
Forum Addict
Joined: Nov 22, 2006
Posts: 518
Location: PA
Birthday: Nov 05
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Fri Nov 20, 2009 10:01 pm |
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Not a loss at all!! I work in a grocery store, and anything over 10" has to be pieced together, and I've been doing it for years! all of our cakes come in in half sheet size and have to be cut, so I use BC to seal them together and keep on going... I just shift the second layer like you do cardboards... the other direction to help stabilize it! |
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BlakesCakes
Forum Fanatic
Joined: Aug 01, 2005
Posts: 2902
Location: Cleveland, OH
Birthday: May 14
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Fri Nov 20, 2009 10:11 pm |
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I have no doubt that can work for a dense, pre-frozen slab of grocery cake--are they indeed then doweled and stacked 3 tiers high?
But, in my opinion, comparing a grocery store cake to a homemade cake is like comparing cement to pudding...............
Rae |
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Cakenicing4u
Forum Addict
Joined: Nov 22, 2006
Posts: 518
Location: PA
Birthday: Nov 05
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Fri Nov 20, 2009 10:46 pm |
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We use the SPS system or whatever it's called from Bakery crafts... but I've done it with straws grabbed from the Deli cafe area!!
There IS a difference, I agree, but I've done it at home with scratch cakes, and t worked at home too. |
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