Is It My Fault The Cake Collapsed?

Decorating By zespri Updated 28 Aug 2013 , 4:07am by Nadiaa

BatterUpCake Posted 27 Aug 2013 , 10:22pm
post #121 of 134

I can see your point. In 90% of the cases I am only passing on what is said here because I know you folks get tired of repeating the same thing over and over. Just trying to help....from now on I defer to the more experienced bakers. I much prefer that you be upfront like this Pam than resentful.

ApplegumPam Posted 27 Aug 2013 , 10:42pm
post #122 of 134
Quote:
Originally Posted by BatterUpCake 

I can see your point. In 90% of the cases I am only passing on what is said here because I know you folks get tired of repeating the same thing over and over. Just trying to help....from now on I defer to the more experienced bakers. I much prefer that you be upfront like this Pam than resentful.


I was never resentful

I'm not referring to you you 'passing on' the good information - hey thats that I want you to continue to do.   What 'bugs the bloody crap out of me'  is when you jump in like you did above...... AFTER all the good info was given ..... and suddenly toss it all out the window as 'garbage'  by saying.... 'the best support system in the world isn't going to help a numbskull'  -  that is just plain WRONG.   A properly constructed cake, even sitting on the lap of a passenger SHOULD be able to survive severe braking !  It isn't the ideal way to transport a cake -  but it does not cause a well constructed cake to collapse.

 

BatterUpCake Posted 27 Aug 2013 , 10:55pm
post #123 of 134

Pam I never said such a mean hurtful thing! I looked back through the posts knowing that isn't something I would say unless referring to myself! And I believe I did say that a properly constructed cake should survive a car trip. Anyhoo that is neither here nor there. You are not the first person today that has told me that I offer advice where I have no business doing so. I realize that from time to time I need put in my place and as I said I would rather have honesty than folks allowing me to go along being a fool! LOL...I get it from my Dad, and he gets on my nerves!

ApplegumPam Posted 27 Aug 2013 , 11:06pm
post #124 of 134
Quote:
Originally Posted by Annabakescakes 

Looks like driver & passenger error, to me. The best stacking system in the world isn't going to help if some numb-skull is holding the cake on their lap and the driver slams on the breaks to avoid a kittie in the road...There are clearly 2 hand prints on the top tier. I can see them both screaming "OH S***!!!!" while cranking the wheel, and grabbing the cake. 

 

Pam, do you have a link you can share so we cam see what your boards look like? It sounds like such a great method! I would love more details!! Far superior to the SPS we all hear so much about! 

Perhaps I didn't make myself clear - I thought you would remember your last post so I didn't include the whole quote.... I didn't mean you called the OP a numbskull.

 

 

I was just trying to show you that writing this just brings in a whole new mindset that really has no place in this case.

 

All too often I see people writing about one cake disaster or another and people jump in and ALWAYS blame the driver or the customer or ???  - when the reality is ...   quite often the fault of the caker

 

BatterUpCake Posted 27 Aug 2013 , 11:13pm
post #125 of 134

Did you notice that quote was from Anna?

Nadiaa Posted 27 Aug 2013 , 11:27pm
post #126 of 134

Pam, if I could just ask a quick question about the cake boards you use inside your cake tiers. I see had a look at STD cake boards and I see they're like the ones you can buy at party supply shops - but they're much cheaper online! I'm guessing you drill a hole through the centre of these and lower it over your centre dowel like you do your cake tiers? I saw a huge wedding cake assembled on a you tube video (it was a US show) and they did the same thing - drilled and glued a centre dowel into their base board and just pushed a hole through the centre of their tiers and lowered them on. 

scrumdiddlycakes Posted 27 Aug 2013 , 11:41pm
post #127 of 134

I can't speak for Pam, but a lot of us don't use center dowels. Unless it's a very tall, narrow cake, or an off balance design, I never use them.

BatterUpCake Posted 27 Aug 2013 , 11:44pm
post #128 of 134

Nadiaa are you referring to SPS? I giggled when I read STD...

BatterUpCake Posted 28 Aug 2013 , 12:00am
post #129 of 134

never mind...I just read the part about STD boards

Nadiaa Posted 28 Aug 2013 , 12:01am
post #130 of 134

Hahahaha, I did a double take too. But when you google STD Cake Boards, these silver covered cake boards come up for many websites. Maybe it just focused on the words 'cake boards' and ignored STD. I dunno, but it worked! Lol! I know she wasn't talking about SPS, because it's expensive to get here in Australia and not readily available. 

 

scrumdiddly - thanks, that's good to know. I'm going to attempt my first tiered cake sometime soon and it's good to know I won't have to use a centre dowel unless its mega tall (which it won't be :) )

scrumdiddlycakes Posted 28 Aug 2013 , 12:19am
post #131 of 134
Quote:
Originally Posted by Nadiaa 

scrumdiddly - thanks, that's good to know. I'm going to attempt my first tiered cake sometime soon and it's good to know I won't have to use a centre dowel unless its mega tall (which it won't be :) )


A centre dowel won't hurt your cake though, unless your hammering it in and hit the cake instead of the dowel by accident :) It's just not something that is necessary in most cases.

Nadiaa Posted 28 Aug 2013 , 12:25am
post #132 of 134
Quote:
Originally Posted by scrumdiddlycakes 


A centre dowel won't hurt your cake though, unless your hammering it in and hit the cake instead of the dowel by accident :) It's just not something that is necessary in most cases.

Hahahaha, hitting the cake is likely with my hammering skills!! Although I think I'd do it the way AppleGum Pam does, and drill and glue a centre dowel to my board first, then lower my cake tiers over it. I will try it without though. 

Carrie789 Posted 28 Aug 2013 , 4:04am
post #133 of 134

I use center dowels a lot. It is not like hammering a nail into a board. :) It is just a couple of taps to push the sharpened dowel through the cardboard. Even that is not necessary if your cake is straight. You can measure and pre-cut the hole. Or, pre-cut the hole and run the dowel up from the bottom through the cake as a path for running it down. There are many ways of doing it. As long as your cake stays put, it's good. Do we really need to bash each others' methods? It would be more helpful to share the methods we know work, so everyone can choose what is most comfortable and cost effective for them and maybe learn something new. .

Nadiaa Posted 28 Aug 2013 , 4:07am
post #134 of 134

Sorry, I can't see where anyone was bashing another person's method of using a centre dowel? I'm confused icon_confused.gif

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