I rush home from work early today to finish my first wonky cake. I was a little nervous because I was going to try the cutting method and the sps. Everything had gone perfectly..Sugarshack's icing(as usual) the WASC and choclate version etc. So I cut in and was shocked at how simple it was. It was perfect. Then came the crumbcoat and fondant (my first try at MFF and it was gorgeous and tasted good too)! I was so pleased how well and smooth it went, I even took pictures. Then I stacked. Blow out city..it looked horrible! Thankfully the cake was for my daughter's 17th bday, and she is very forgiving (it might have something to do with her laptop she got!).
Needless to say I am very depressed and feel like a massive loser right now. Does any one have any suggestions or had experience with this? Besides the obvious of using less icing in between the layers? I want to conquer this type of cake because I love how fun they are. TIA for suggestions!
I had a similar experience my first time. Would love to hear the secret or trick to this cake before I ever try it again. I ended up doing the method that Colette Peters uses w/tilting w/stryofoam and filling in w/flowers etc. In my case it was chocolate shells. It was for a 25th anniversary crab and lobster boil. I used a dummy due to time and then made sheet cakes. That was quicker and easier than taking chances again. Someday you will see the humor in it, but I know you feel bad now. We want it to be perfect and then..... Don't be too hard on yourself. You are not alone. Happy Birthday to your daughter. My BD was yesterday the 3rd. We will see what everyone has to say about the method that WORKS?????? It must, I have seen pictures, but how do you transport them?
It happened to me recently too! I made a wonky halloween wedding cake. I assembled at home (in hind sight not a wise move) and it was perfect for 6+ before I transported it. By the time I got to the venue it has started to collapse. Another factor working against me was extreme heat (sugarpaste icing refusing to set or else buckling in the extreme heat). I was lucky enough to have brought loads of skewers with me and managed to prop up the cake and try and cover the damage as best I could with flowers. I was devestated, a collapsed cake is something I have never had happen to me before. The cake looked good for the photos and all I can say is thank goodness cake is meant to be eaten.
I think using a firm cake (madeira) that can hold it shape would make a huge difference.
Would appreciate any tips on perfecting these cakes too.