I baked my cakes earlier this week for a wedding cake tomorrow. They came out crumbly on the side. Well, now I am putting my layers together and daming them (sugar shack method). I made the one with the less crumbling the bottom layer.
My concern is: I am stacking a 9in on top then a 6in will be on pillars. do you think that is to much weight? Will it blow out the sides of the cake. With the weight being centered, will the sides hold up. I really don't want to rebake, nor do I have time....
Your cake support system (of choice) supports your cake tiers - the cakes themselves don't support anything more than frosting or fondant.
Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
Link to your other post about these crumbling cakes:
Think you didn't receive responses because you didn't provide enough info... such as what recipe you used, how long you baked, cooled the layers, etc. (Can never provide too much info.)
Handy cake trouble shooting charts:
Gosh, Jan--you rock!
I guess I need to find out what caused them to be crumbly in the first place. The only thing I did different was use those baking strips around my pan. And as a matter of fact, the only ones that came out crumbly were the 12in ones. Those were the only pans that I used those strips on, not the 9in or 6in.
Has anyone else had this problem?
Did you grease the sides of the pan?
It sounds to me like you baked them in to hot an over. What temp did you use?
Were these box mix or scratch cakes?
Did you bake the 12 at the same temp as the 9&6? I would've turned down the temp to do the 12. It sounds like the sides got over baked.