Beezaly Posted 6 Aug 2007 , 8:33pm
post #1 of

I forgot to dowel my bottom tier!!!!

(this cake is just a disaster all over the place-started at 2am).
LL
LL

33 replies
Mencked Posted 6 Aug 2007 , 8:41pm
post #2 of

Wow--looks yummy inside--I've always wondered what would happen if you didn't dowel! YIKES!!!

Beezaly Posted 6 Aug 2007 , 8:56pm
post #3 of

now you know icon_wink.gif

TC123 Posted 6 Aug 2007 , 9:53pm
post #4 of

Oh no!!! I bet you'll NEVER miss that step again. At least it didn't topple over. Anyway, pleeeeease say your client took it well. (By the way, it's very pretty & looks dee-lish!!!)

TC123 Posted 6 Aug 2007 , 9:59pm
post #5 of

Did you have time to make another bottom tier & transfer everything over to it? Or did you do something different? (Your "remedy" might help someone out there who winds up in a similar situation.) Thanks for sharing!!!

darkchocolate Posted 6 Aug 2007 , 10:14pm
post #6 of

It also looks like maybe you used too much filling. Too much filling even makes doweled layers unstable.

We learn with every cake we make.

darkchocolate

sunflowerfreak Posted 6 Aug 2007 , 10:17pm
post #7 of

Oh yes, I doweled my cake yesterday but it bulged because I put too much filling in it.

azeboi2005 Posted 6 Aug 2007 , 10:25pm
post #8 of

ummm looks like a yummy mistake! uh i'll...uh...take a piece.

TooMuchCake Posted 6 Aug 2007 , 10:26pm
post #9 of

It sure looks yummy. Can you add more of the pretty yellow roses to hide the wound?

Deanna

step0nmi Posted 6 Aug 2007 , 10:28pm

awww! That stinks! Maybe you can just take out what spilled and recover it with the green! I think there might have been too much filling!

Nice cake and definitely looks yummy! Sorry you are having such a bad time with this one!

iramirez94 Posted 6 Aug 2007 , 10:34pm

Oh, I am so sorry to see your masterpiece's open wound! What did you do? Did you try to fix or rebake?

Beezaly Posted 6 Aug 2007 , 10:39pm

I'm sure I added too much filling. No I had no time to correct this, didn't notice until just before the customer came to pick it up. I had a cute rubber duckie I put in front of the wound...

This was only my 3rd paid cake...

She handeled it VERY well. I was very surprised to hear from her a two weeks later with another order!!!! icon_smile.gificon_smile.gificon_smile.gif

She said, and I quote, "I could have cared less what it loked like, that was the most deliciuos cake I have EVER had!" icon_biggrin.gificon_biggrin.gificon_biggrin.gif

Since then, she has ordered 5 more from me and has 3 future orders this month!!! Yay me!!!

Beezaly Posted 6 Aug 2007 , 10:42pm

Oh, and thank God it was in the back so not too many people even noticed... icon_smile.gif

chebean Posted 6 Aug 2007 , 10:43pm

that is such wonderful news! your cake looked yummy! would have liked a slice myself...

congratulations on your cake orders--i hope my cake creating takes off too!!

thumbs_up.gif

4Gifts4Lisa Posted 6 Aug 2007 , 10:45pm

OMG it looks YUM-O!!!!!!!!!!

Beezaly Posted 6 Aug 2007 , 10:58pm

Thanks! From what I heard, it WAS!!! icon_biggrin.gif

tomtom Posted 6 Aug 2007 , 11:14pm

Wow that cake looks delicious
What kind of a cake was it

darkchocolate Posted 6 Aug 2007 , 11:24pm

I thought this might be helpful. I read about this on another post regard sleeve fillings. The information came from Beth19.

darkchocolate

Quote:
Quote:


This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!

Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.

Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.

Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup


Beezaly Posted 6 Aug 2007 , 11:53pm

Thanks DarkChocolate! I will definetly use that!!

It was a very special chocolate recipe...So good!!

(the reason I am not sharing is b/c I can't remeber which one! icon_lol.gif )

Brandonsmommy Posted 7 Aug 2007 , 12:03am

oooooooooooooh YUMMY looking cake!!! Sorry you had a Blow out!! Glad you were able to fix it!! icon_lol.gif

darkchocolate Posted 7 Aug 2007 , 11:51am

Please note that the pastry filling chart needs a correction. I sent Beth19 a PM and she agrees there must be a mistake. The 9 X 13 would need 1 1/2 C not, a 1/2 C.

Thanks!
darkchocolate

snowshoe1 Posted 7 Aug 2007 , 12:48pm

Oh - the goodies falling out of that cake! I'd eat it as is!

Shaynamills Posted 14 Aug 2007 , 4:29pm

Oh my that looks wonderful, what kind of filling was it? I'm so glad you scored so many orders from it. Talk about taking lemons and making lemonade.

mxdiva Posted 14 Aug 2007 , 4:48pm

that can happen to anyone, and your cake looks delicious!!!!

Beezaly Posted 14 Aug 2007 , 6:03pm

I was able to make Lots of lemonade!!! icon_lol.gif

I still can't believe I did that!!

lynseyg2002 Posted 15 Aug 2007 , 6:02pm

I am soooo sorry for what happened, you cake looks really tasty though.

gingerkitten79 Posted 18 Aug 2007 , 2:13am

excuse me but your cake seems to be bleeding...

lol, it does look lovely anyway, glad to hear it was well recieved!
L x

Marina Posted 18 Aug 2007 , 2:23am
Quote:
Quote:

"This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!

Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.

Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.

Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup"




Do these amounts include torting?

CakeRN Posted 18 Aug 2007 , 2:26am

oh I know this is gross but you could have made a baby's head and put it right there by the opening....like the cake was having a baby... icon_surprised.gif

Beezaly Posted 18 Aug 2007 , 2:32am

That would have been gross...and soooo funny!!

I would have probably done that for a family member, but not a first time paying customer, who knows if they have a sense of humor! icon_lol.gif

Quote by @%username% on %date%

%body%