I'm working on my first wedding cake for a friend's wedding this Saturday. It's a 14-10-6 squares, and I plan to cover them in fondant. I torted the 14" cake twice and filled with ganache, and for some reason the corner of the very top layer started to crumble.
Aside from re-baking that one layer, does anyone have any ideas or tips for fixing a crumbled corner? Thanks!
When that happens, I either put that corner at the bottom of the cake or in between layers.. You can do a mix of crumbs an buttercream so is strong to fill the gap and then ice as usual..
I already filled the cake, so I can't use it in the middle, but I think I can flip the whole cake over and make it the bottom. Thanks Edna!!!
Glad to help!