Why Did My Cake Do This???...

Decorating By Mikel79 Updated 21 Aug 2010 , 2:19pm by Mikel79

Mikel79 Posted 21 Aug 2010 , 11:06am
post #1 of 3

Hi Cakers! icon_biggrin.gif

I have been meaning to post this for a couple of weeks now. I made a Choc. cake with Bavarian yellow filling. My first time ever using it. I was scared to put so much in. Damed it up with extra stiff bc. I placed it in a food safe bag overnight to settle. In addition, I placed a 10" round cake pan on top of it. Inside the cake pan were smaller pans. 8" and 6". They were empty.

I wanted to add little pressure to make sure if any setteling happend, it will do it then. To my surprise when I took the cake out the next day the top of the cake was sunken in a little????

Was it because of the cake pans on top? I have read that if you do not use a lot of filling the top of your cake can dip in due to no weight under it.

Suggestions or Tips for next time??

Michael icon_biggrin.gif

2 replies
cakegroove Posted 21 Aug 2010 , 2:11pm
post #2 of 3

maybe your piping dam was too high with not enough filling

Mikel79 Posted 21 Aug 2010 , 2:19pm
post #3 of 3
Originally Posted by cakegroove

maybe your piping dam was too high with not enough filling

Good Point! I don't think I filled the cake to the top edge of the dam like I do when BC filling is used...

Hmm....Cakes can be a pain in the a@@ when they are not done correctly!

Next week I have another cake with same filling. I will make sure it is filled to the top of the dam...


Michael icon_biggrin.gif

Quote by @%username% on %date%