How Did This Happen.

Decorating By Gee39 Updated 19 Dec 2010 , 12:20pm by PrivateNameHere

Gee39 Posted 9 Aug 2010 , 3:45pm
post #1 of 36

I Filled and stacke 2, 11x13x2 cakes filled with strawberry filling in the can, then stacked 2 8x8x2 cakes filled with cake decor lemon filling, on top, inserted 5 dowel rods in the bottom cake with a cake board under the 2 on top. I made the made buttercream icing, I notice the bottom starting to come apart so tried to repair with more icing, when driving the cake to its destination, the bottom broke apart in the back where I tried to repair, the cakes where baked the day before. So I dont what may have caused this horrible disaster on the way to a baby shower. The top part was in good shape, Can anyone tell me what may have went wrong.

35 replies
CWR41 Posted 9 Aug 2010 , 3:48pm
post #2 of 36

I'd guess it was from too much filling.

SweetD526 Posted 9 Aug 2010 , 4:25pm
post #3 of 36

too much filling makes for a sloppy mess.. i learned this the hard way after i thought my cakes were looking perfect and i covered them. it wasnt until i stacked them that the bottom tier slid and made the cake almost a topsy turvy cake

leah_s Posted 9 Aug 2010 , 4:30pm
post #4 of 36

strawberry filling in the can = pie filing? That's way too slippery for cake filling.

What type of dam did you use? And how long did you let it settle? Settling alone can take 12 hours.

SweetD526 Posted 9 Aug 2010 , 4:47pm
post #5 of 36

I rushed my cake.. b/c out power was out for a few days so i didnt have much settling time but i used a pudding instead of custard and thats where i think i made the mistake.. but atleast i learned

Gee39 Posted 9 Aug 2010 , 6:41pm
post #6 of 36

HI Thanks for these responses, yes man (leah_s), I really think that is the problem, the type of filling, my dam was made with buttercream icing, I let it settled over night, I have used this filling before and the cake was ok, also I'm guessing, I forgot to cut off the dark brown baked edge. Which may have caused it to be, it was like a big sink hole in the back part of the cake.

Gee39 Posted 9 Aug 2010 , 6:52pm
post #7 of 36

I'm sorry leah_s, I meant yes Mam.

sweet_honesty Posted 9 Aug 2010 , 7:16pm
post #8 of 36
Quote:
Originally Posted by leah_s

strawberry filling in the can = pie filing? That's way too slippery for cake filling.

What type of dam did you use? And how long did you let it settle? Settling alone can take 12 hours.





If can filling is too slippery what do you recommend?

leah_s Posted 9 Aug 2010 , 7:26pm
post #9 of 36

Filling for cakes - sleeved fillings. And not too much of that either. I even mix the sleeved filling with my whipped bc and it comes out like mousse.

sweet_honesty Posted 9 Aug 2010 , 7:41pm
post #10 of 36

I have gotten a request for a cake with strawberry filling and sleeves aren't available here. I was planning to use pie filling but I'm re-thinking that now.

I wonder if I can concoct something with strawberry jam. What consistency would you say the sleeve filling is?

Gee39 Posted 9 Aug 2010 , 10:05pm
post #11 of 36

Ok, with the next one coming up in a month, I will try that Sleeve Filling with the whipped bc.

stephaniescakenj Posted 15 Aug 2010 , 3:09am
post #12 of 36

I used the canned pie filling all the time as the base for my strawberry and raspberry fillings, I always add a ton of fresh fruit to it though so it's not too runny. I torte my cakes and only use a thin layer of filling and have never had a problem.

ALVARGA Posted 15 Aug 2010 , 3:27am
post #13 of 36

Try strawberry jam. Use it either alone or mix with buttercream filling. I just did a Groom's cake with raspberry jam mixed with buttercream. Made a great filling. Hope this helps.

srkmilklady Posted 15 Aug 2010 , 4:10am
post #14 of 36

Yes, I agree with Alvarga...I use seedless strawberry or raspberry jam. I put my dam around then a thin layer of bc and a thin layer of jam...no problems...yet!

raquel1 Posted 15 Aug 2010 , 4:18am
post #15 of 36
Quote:
Originally Posted by srkmilklady

Yes, I agree with Alvarga...I use seedless strawberry or raspberry jam. I put my dam around then a thin layer of bc and a thin layer of jam...no problems...yet!




that is exactly what I do! And it's very stable.

bates123 Posted 15 Aug 2010 , 5:14am
post #16 of 36

I got a recipe on CC ... you mix one jar of all fruit jam with one box of strawberry jello. I let it set for about an hour before I dam then fill the cake. I also "butter" the cake layers with butter cream and let that crust for a little while before adding the filling. That filling tastes amazing too!

Gee39 Posted 15 Aug 2010 , 11:20pm
post #17 of 36

Thanks You Guys for these suggestions, just finished decorating one last night and did just the whipped bc, Well I have another attempt at 2 tier stacked cake this month. I wondering should I try the strawberry filling again, or what is the most stable filling for 2 tier stacked cakes using those plastic dowel rods.

ncsmorris Posted 21 Aug 2010 , 8:58pm
post #18 of 36

Leah, what sort of whipped BC do you use? Still haven't found a BC recipe that I love.

julesh268 Posted 24 Aug 2010 , 5:38pm
post #19 of 36

They make canned filling for cake which is the consistency of jam...not pie filling. Look in your baking section.

julzs71 Posted 24 Aug 2010 , 6:00pm
post #20 of 36

if you only have or like the canned pie filling, heat up the filling and put in cornstarch to thicken it up.

TrixieTreats Posted 24 Aug 2010 , 6:03pm
post #21 of 36

Just be careful not to add too much of the sleeve filling to your buttercream or it will be too loose. Start with a stiffer buttercream than normal and add your filling littlw by little to make sure it is not loose or it will gush that way as well... This is my favorite way to do fruity filling. Raspberry is out of this world!!!

tracey1970 Posted 24 Aug 2010 , 6:24pm
post #22 of 36

I have also used pie fillings as cake filling, but I mix in some clear, unflavoured gelatin and refrigerate it to make it more sturdy. That plus a thick icing dam has been fine.

Loucinda Posted 24 Aug 2010 , 7:29pm
post #23 of 36

I have also used the "canned" fillings, they work in a pinch just fine. I just make sure to have a stiff dam and don't over fill.

That is the ONLY lemon filling I use. (I don't like the taste of the lemon sleeved fillings) Comstock in a can.

kateski Posted 30 Sep 2010 , 6:15pm
post #24 of 36

Pardon my ignorance, but what is a "sleeved filling" and is this something I can get in the grocery store, or does it need to be made from scratch?

As for a delicious fruity filling, I use Raspberry Bavarian Cream. It sets quite firm because of the gelatin in the recipe, but it does need to be refrigerated.

xstitcher Posted 1 Oct 2010 , 1:00am
post #25 of 36
Quote:
Originally Posted by kateski

Pardon my ignorance, but what is a "sleeved filling" and is this something I can get in the grocery store, or does it need to be made from scratch?

As for a delicious fruity filling, I use Raspberry Bavarian Cream. It sets quite firm because of the gelatin in the recipe, but it does need to be refrigerated.




Hi Kateski,

They're pre-made fillings you can buy at the store (I have only seen them in cake stores) that are in plastic sleeves.

Here's a discussion on the topic:

http://cakecentral.com/cake-decorating-ftopict-685559-.html

tokazodo Posted 1 Oct 2010 , 1:23am
post #26 of 36
Quote:
Originally Posted by Loucinda

I have also used the "canned" fillings, they work in a pinch just fine. I just make sure to have a stiff dam and don't over fill.

That is the ONLY lemon filling I use. (I don't like the taste of the lemon sleeved fillings) Comstock in a can.




I have used the lemon pie filling also, with a dam and only a thin layer. Probably no more then 1/4 inch thick.
I have also used All Fruit Seedless Raspberry Jam. I have also used instant vanilla pudding, but used less milk. (I usually cut back 1/4 or less of the milk)
(Vanilla pudding with sliced bananas over it is yummo!)
I like using fresh sliced strawberries and bananas with whip cream when strawberries are in season.

ohayr639 Posted 1 Oct 2010 , 1:37am
post #27 of 36

Sorry to jump in but I have a question:

How thick do you make your filling? (By thick I mean not consistency but like how much do you put between layers?)

uniquecreations Posted 1 Oct 2010 , 2:07am
post #28 of 36
Quote:
Originally Posted by srkmilklady

Yes, I agree with Alvarga...I use seedless strawberry or raspberry jam. I put my dam around then a thin layer of bc and a thin layer of jam...no problems...yet!



This is what I do as well

itsmylife Posted 3 Oct 2010 , 1:54am
post #29 of 36
Quote:
Originally Posted by ALVARGA

Try strawberry jam. Use it either alone or mix with buttercream filling. I just did a Groom's cake with raspberry jam mixed with buttercream. Made a great filling. Hope this helps.




I've done this as well & it comes out good mixed with the BC. Most of the time when I have someone ask for a strawberry filling, I usually use strawberry preserves (it has nice little chunks of berries in it). The brand I get is very thick (you couldn't pour it...it has to be spread).

All4Show Posted 3 Oct 2010 , 2:04am
post #30 of 36

I use 1 16 oz jar seedless strawberry jam, 1 pkg. strawberry jello, plus fresh or frozen strawberries (add until you get your desired consistency and chill to firm up. I frost with butter cream first, dam with a thicker buttercream(mixed with cake crumbs if I have any) and then fill with the fruit filling.

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