flipflopsnosocks Posted 23 Oct 2010 , 6:41am
post #1 of

I was enlisted by my Sis-in-Law to make a Pretty Princess themed cake for my niece. I went to work with this elaborate idea of pink and white cake made into a checkered pattern, about 3 or four layers thick! I used round pans and boxed cake mix (amateur!) and cut the target shape out of the cakes and swapped them. I stacked and filled, stacked and filled, stacked and filled. Getting kinda heavy now, don't you think? I started to frost the cake, and to my utter surprise *gasp* it broke in half and collapsed. Party is 2 hours away, I have to drive for at least 45 minutes to get there. No time for a new cake, still have to finish decorating the accompanying cupcakes. YIPES! The cake was sort of salvaged, ended up being just one layer, and the cupcakes weren't decorated very well. Lets just say I am traumatized, I haven't tried checkered cakes again.

5 replies
KoryAK Posted 23 Oct 2010 , 10:23am
post #2 of

Next time, try BAKING the cake as a checker instead of damaging the structure (as you saw) by cutting it after-the-fact. The make sets for it or you can fashion a tin foil ring, but you basically keep the batters separate as you pour them in, remove the rings/foil, then bake. HTH

pattycakesnj Posted 23 Oct 2010 , 10:42am
post #3 of

sorry this happened to you but you can't keep stacking layer after layer after layer etc without any supports, it will collapse. Anything over 4 inches tall needs a support system. HTH

Karen421 Posted 23 Oct 2010 , 12:23pm
post #4 of

I am sorry you had a bad experience, but don't give up, it happens! When I make a checkerboard board cake, I use the separator with my regular pans, so each layer is 2". I like the idea of using tinfoil to make the separator, here is a picture of it - for the next time you make one.

http://www.wilton.com/store/site/product.cfm?sku=2105-9961

julesh268 Posted 24 Oct 2010 , 12:44am
post #5 of
Quote:
Originally Posted by Karen421

I am sorry you had a bad experience, but don't give up, it happens! When I make a checkerboard board cake, I use the separator with my regular pans, so each layer is 2". I like the idea of using tinfoil to make the separator, here is a picture of it - for the next time you make one.

http://www.wilton.com/store/site/product.cfm?sku=2105-9961




I am going to buy one of those!

artscallion Posted 24 Oct 2010 , 12:55am
post #6 of

I have that insert. It works really well and is simple to use. While it isn't perfect, it's pretty close as you can see

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