I'm making a cake for tomorrow. It's a tiered cake that will be 16", 12" and 8" rounds. I've filled them and used a BC dam on them. The two smaller cakes seem to have no problem, but the dam is breaking on the larger one and the filling is running out the sides. I don't know if it's the weight of the cake or what. How can I fix this? Should I just let it sit there and settle and scrape off the filling that runs out? Would that work? Can I fix it or should I just try starting over?
I'd a wedding cake for my aunt tomorrow and she's haveing an outdoors reception. I'm worried now. It's not hot here (about in the 60's), but I'm worried with the cake sitting there that the filling might keep coming out. I'd hate for her cake to be a disaster. I'm kinda freaking out now...lol. Is there anything I can do to fix this and prevent it from happening later?
What kinda filling is it? Maybe you could cook it down some more --add some gelatin to thciken it up--but I mean I don't know what kind it is either.
Is this cake stacked yet?
When you do stack it, make the dowel the exact same height of the cake or a tid tad taller so no pressure on the cake.
What kinda filling?
Can you disassemble the tier, re-dam, fill and crumbcoat without breaking it apart?
I'd try doing that first before you start over.
I'd chill the cakes before doing this.
Do you by any chance have a nice flat cookie sheet with no ledge?
That would be perfect to disassemble the 16.
The filling is lemon filling with raspberry jam under it. I haven't stacked it yet. I won't be doing that until tomorrow about an hour before the party starts.
So, I should just try to disasemble it and start over again? It wouldn't work to let it settle for a bit and let some of it just run out?
What kind of lemon filling?
If I had a cake that was bleeding filling I'd fix it.
I'd take it apart and --well I mean you could on purpose remove the dam and let as much as possible squish out on purpose and hope it's not contagious.
How much did you use? I'm concerned about keeping this chilled.
Is this supposed to be kept in the frige?
What kind of lemon filling?
If I had a cake that was bleeding filling I'd fix it.
I'd take it apart and --well I mean you could on purpose remove the dam and let as much as possible squish out on purpose and hope it's not contagious.
How much did you use? I'm concerned about keeping this chilled.
Is this supposed to be kept in the frige?
It a lemon filling my aunt gave me the recipe for. It's cooked and she told me it would be fine for it to set out for a while (she's an ex-cake decorator and caterer). It's basically just sugar, lemon juice, eggs and corn starch.
I put about a fourth of an inch worth of filling and the dam was a bit taller than the filling.
There seems to only be 2 small places that are having the problem. The rest of the cake looks just fine. Just the 2 small spots.
Oh, and it will be kept in the fridge until it's time for me to assemble it tomorrow.
One other thing you could try is to mix a VERY STIFF buttercream, I'm talking "play doh" STIFF.
Chill the tier......gently use a spatula to lift the top layer a bit and place a rolled piece of the "play doh" buttercream in there where it's leaking. Place something on top of the cake and see if the filling holds.
It sounds like the lemon filling didn't set up enough, I have had this problem with my recipe too, I end up using a lot more corn starch then is called for.
Keep that baby well chilled.
Hmmm - you gotta go with your gut.
It might be fine after it seeps for a few...
How well does the filling set up when it gets cold?
I'd put some raspberry and some lemon together and see if one breaks down the other. Is that a possibility?
Hmmm - you gotta go with your gut.
It might be fine after it seeps for a few...
How well does the filling set up when it gets cold?
I'd put some raspberry and some lemon together and see if one breaks down the other. Is that a possibility?
I've used the lemon and raspberry before and never had a problem with it. I've used it in smaller cakes, but not a cake this size before, so I don't know if maybe it's the weight of the top tier.
I made the filling 2 days ago and it's set up in the fridge since then. I don't know, I've never had a problem with it before.
I did let it set and seep a bit and scraped off what came out and got a spoon and kinda dug some of it away from where it was coming out then put some more BC in it. It's been sitting there for a little while now and it's seeming to hold up fine for now. I don't see any more seeping or bulging.
Sounds good to me!! Be careful when you assemble and don't tempt fate and let too much pressure get things 'going' again. Keeping it chilled should help a lot.
Hope all goes well.
Please post after the event & tell me how it went.
!fingers crossed for yah!
I did end up taking the top layer off because a little later on it did start to seep the fillnig again, but after I fixed it, it worked out great. I'll come back later tomorrow and poast pics of it though. Thanks to all who helped me! Thanks!
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