I made two cakes this weekend. The circus cake that's in my gallery fell apart. I got a text from the girl that said, "The poor cake did not hold up so well. I think the balls were too heavy for the swag. Some of it was falling off."
I feel terrible. Do you think it was the balls that made it fall?
Also, I tried the WASC recipe for the first time the other day and loved it. I then made these two cakes this past weekend with WASC, only I used a yellow cake mix and when I cut the cake at the party (the purple and black one in my gallery with the stars), it was very dry. I feel SO bad.
Times like these, I question whether I should make cakes for people.
Your circus cake is just adorable. Are the balls fondant or candy? They may have been a little too heavy. Also, if it was warm the buttercream could have softened and that could have caused the fondant decorations kind of slide off.
Thank you. Yes the balls were fondant. My friend said the cake was in the fridge. For the future, any advice on how I would make the decorations stay? I think the blue swag and some balls fell off.
What were they attached with?
I attached the blue swags with buttercream because I thought it would stick better to the buttercream cake. The balls were attached with just a little water.
I usually attach fondant pieces to buttercream with a little piping gel. Also, can't tell if there was a ledge or if the balls were resting completely on the swags? A ledge would lend more support. If swages are heavy, you can also use some lollipop sticks to secure them, they can be placed discreetly and easily hidden. Sorry this happened.
Melted chocolate is also a great way to attach things.
What a cute cake! Sorry this happened. I agree with Full House. Cut the cake board that supports the dome a little bigger in diameter that way the fondant balls will rest on the board. You can use a dot of pipping gel to hold the fondant balls to the board.
I think the others covered your circus cake question (cute cake, by the way!). On your WASC question, are you using the "original " recipe on here? What temp did you bake at? I'm sure we can figure out what went wrong! I've made that recipe probably 250x and is always moist! I bake at 325 & pull it with the top still slightly sticky & it just done inside. Hth!