Help!!breaking Cake

Decorating By caked4life Updated 8 Aug 2009 , 4:02am by JanH

caked4life Posted 6 Aug 2009 , 2:19pm
post #1 of 18

I recently baked a 12x18 sheet cake. It baked up nicely. I flipped it to cool and a rack, all was well. BUT THEN, I attempted to transfer it to a cake board and it cracked right down the middle. What do I do to keep this from happening again.

Thanks!

17 replies
ddaigle Posted 6 Aug 2009 , 2:37pm
post #2 of 18

I have a huge cutting board that my 12x18 fits on. I place the cutting board on TOP of the cooled cake...then do a complete flip over again. I do not try to move a fresh cake. I then wrap and pop in the freezer for future torting. HTH.

cakegrandma Posted 6 Aug 2009 , 2:41pm
post #3 of 18

I would place a cooling rack against the top of the cake to flip it once again, place some icing on my cake board and line the board up as even as I can with the cake and lay the board on the cake. Proceed to flip the cake over with the board held securely and holding the rack along with the cake so it does not slide, this holds everything in place and the cake does not crack. You can put the cake into the freezer until it is well chilled but not frozen, this makes it easier to handle large cakes also. If I am going to be stacking large cakes I freeze them and put the first layer down and when it has thawed then I put the icing on or the filling and then put the next layer on top and wait for it to thaw. If I have 2 or 3 tiers then I have them all in various stages of thawing. I hope this helps you out. icon_wink.gificon_wink.gif
evelyn

cheatize Posted 6 Aug 2009 , 5:06pm
post #4 of 18

Big racks and never leave either the top or bottom side unsupported when flipping. I have one big rack and a rimless baking sheet that I use.

I hope you repaired the break and used the cake.

MerlotCook Posted 6 Aug 2009 , 5:20pm
post #5 of 18

I used to have this problem, too. I ended up buying some cutting boards in a range of sizes and they work perfectly. These are so great that I use one side for my fondant/cakes and the other for cutting. I get them 1/4" thick flat, with no grooves. Here's the website http://cuttingedgeccb.com - you'll love them!

caked4life Posted 6 Aug 2009 , 5:41pm
post #6 of 18
Quote:
Originally Posted by cheatize

Big racks and never leave either the top or bottom side unsupported when flipping. I have one big rack and a rimless baking sheet that I use.

I hope you repaired the break and used the cake.





I'm a newbie. I was just going to toss it out and start again. How do I repair it. I don't want to ice it and go to move it and the seam breaks through the icing.

Thanks!

cheatize Posted 6 Aug 2009 , 9:11pm
post #7 of 18

Rather than get wordy, here's a link to my blog where I explained how I do it. It includes pictures.
http://2chickscakesandcatering.wordpress.com/2009/06/28/repairing-a-broken-cake/

I hope it's okay to do this. I don't make any money from the blog. Zero, zilch, nada.

Basically, you frost each side of the break, put it back together, and patch any other places as necessary.

caked4life Posted 7 Aug 2009 , 1:09am
post #8 of 18
Quote:
Originally Posted by ddaigle

I have a huge cutting board that my 12x18 fits on. I place the cutting board on TOP of the cooled cake...then do a complete flip over again. I do not try to move a fresh cake. I then wrap and pop in the freezer for future torting. HTH.





Thanks Debbie! I definately have to do the freezer thing. icon_lol.gif

caked4life Posted 7 Aug 2009 , 1:11am
post #9 of 18

Thank you all for all the help and GREAT advice... thumbs_up.gif

cheatize Posted 7 Aug 2009 , 3:39am
post #10 of 18

If you can't repair it- wrap it well and freeze it. You can make cake balls, cake truffles, or cake pops with it later. You can also use parts of it to make mini-cakes- even small carved cakes.

panchanewjersey Posted 7 Aug 2009 , 4:22am
post #11 of 18

I used to have that problem until I started using the large cookie sheet from Michael's. I think it's a Wilton, it's aluminum an extra large, flat only one side has a ridge to hold it. Works great, I just slide it in between cakes and slide it on top of bottom sheet an no more cracks. Use your 40-50% coupon it cost $20 so maybe you can get it cheaper with coupon.

caked4life Posted 7 Aug 2009 , 1:08pm
post #12 of 18
Quote:
Originally Posted by cheatize

If you can't repair it- wrap it well and freeze it. You can make cake balls, cake truffles, or cake pops with it later. You can also use parts of it to make mini-cakes- even small carved cakes.





The repair seems to have been a success! I have the icing on and you can't even tell it has been damaged.

Thanks!

caked4life Posted 7 Aug 2009 , 1:09pm
post #13 of 18
Quote:
Originally Posted by panchanewjersey

I used to have that problem until I started using the large cookie sheet from Michael's. I think it's a Wilton, it's aluminum an extra large, flat only one side has a ridge to hold it. Works great, I just slide it in between cakes and slide it on top of bottom sheet an no more cracks. Use your 40-50% coupon it cost $20 so maybe you can get it cheaper with coupon.




I have a 50% coupon. I think I'm going to swing by Michaels today and pick up a cookie sheet.

Thanks!

Rylan Posted 7 Aug 2009 , 6:29pm
post #14 of 18

You can also use your cardboard cake boxes to transfer.

cheatize Posted 8 Aug 2009 , 2:05am
post #15 of 18
Quote:
Originally Posted by caked4life

Quote:
Originally Posted by cheatize

If you can't repair it- wrap it well and freeze it. You can make cake balls, cake truffles, or cake pops with it later. You can also use parts of it to make mini-cakes- even small carved cakes.




The repair seems to have been a success! I have the icing on and you can't even tell it has been damaged.

You're welcome. I glad we could help!

Thanks!


diane Posted 8 Aug 2009 , 2:06am
post #16 of 18

question...why not flip it over onto the cake board??? icon_confused.gif

cheatize Posted 8 Aug 2009 , 2:53am
post #17 of 18

Sometimes my cake boards flex too much or I have once again forgotten to get one out of the closet. icon_smile.gif

JanH Posted 8 Aug 2009 , 4:02am
post #18 of 18

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