I baked the last layer of a 3 tier wedding cake for this weekend last nite. First off - I should not bake when I feel rushed!. Anyway - it is 14" and I usually smush the dome down while it is still in the pan so I don't have to trim off as much when I torte. Anyway, I got lazy/rushed and flipped it out of the pan onto the counter then smushed with the bottom side up. WRONG! The layer cracked almost all the way to the center (where there is a hole from the heating core) - This is a buttercream frosted cake - and I guess I just want one of the experts to tell me it will be OK and I can camoflauge it - but I really do need to bake another - don't I? I will be using SPS and maybe if I use this as the top layer for that tier.................maybe it will be ok??????
If it's just a crack...I think it should be o.k. Are you using 3 layers of cake? I would put this on in the middle.
I would just "glue" the crack with some buttercream. The only time I would be nervous about doing that is if you aren't using a good support system and risk the integrity of the cake. But seeing you are using SPS, you shouldn't have to worry. Just my opinion!
i wouldn't worry too much if the cake is intact and only cracked, like Kellbella said, use it in the middle or if its 2 layer i would use it at the bottom and then 'fix' with BC
Buttercream is a wonderful and forgiving medium!
It's a 2 layer tier, so I will put on bottom and use buttercream. Thanks so much ladies