Hi, I just baked a choc. allergy free, 4 layer, 6 in. round cake and the cake is super moist! After applying the crumb coat the cake is severely misshapen. The cake is just for my own b-day and I have time to finish it in some way tomorrow. Just looking for advice on how to cover up the fact that the cake is not nicely shaped. I don't have time to make or buy fondant, I'll be using BC to cover it up. On the plus side, it will taste great!
Thanks in advance for the suggestions!
AFreeze it and ice it again in the shape you want. Best results of you then coat with ganache.
Happy Birthday! Yes, freeze it. Also, place the decorations in areas that will balance the look of the cake. I alway put gumpaste flowers over certain spots I don't like on my cakes!
Thanks so much for the replies! But............I know from experience that freezing a gluten free cake leads to a very 'grainy' cake. I'm even afraid to refrigerate one now!
Guess I need an idea that doesn't involve the freezing part. ;)
Do you have a picture? I had a cake a few weeks ago that after I crumb coated it, it developed a very bad slope downwards on one corner (it was a square cake). I didn't know what to do so I left it while I iced and decorated the other cakes. When I got back to it, the crumb coat had completely dried and I squashed the rest of the cake into shape - I figured I couldn't make it worse at that point. The squashing actually worked. The crumb coat had to be completely crusted though before the squashing worked.
I made a gluten dairy free cake a couple of months ago and had similar problems but I did what Brandi advised and froze it then covered it with ganache. The taste was there but it was difficult to work with.