cake is leaning!

Decorating By luvmykids2bits Updated 6 Jan 2014 , 9:31pm by daugaardsam

luvmykids2bits Posted 27 Dec 2013 , 5:08pm
post #1 of 18

AHelp! I made a cake yesterday for my in laws anniversary today. Party is in a few hours and the top two tiers are leaning! Is there any quick way to fix the? I will cause more damage I think if I try to take the top two layers off to re - dowel.

17 replies
ddaigle Posted 27 Dec 2013 , 5:14pm
post #2 of 18

If you think you will do more damage...then I'd leave it alone.    Did you cut "ONE" dowel then cut the others to match IT?   You either have uneven dowels...or the top of your cake(s) are level...or could be a combination of both.   If you aren't experienced at quickly fixing this..I'd leave it.   It will just add more stress if something else happens in the process.

-K8memphis Posted 27 Dec 2013 , 5:15pm
post #3 of 18

that's what you need to do is re-dowel--no quick fix i know of--


good luck! you can do it! take it apart!


just be thinking of ways to cover up any booboos you make in the process--


add some ribbons, some flowers, some bows, some pearls--


sure you had a certain design in mind--forget that and figure out to survive--

luvmykids2bits Posted 28 Dec 2013 , 5:58am
post #4 of 18

AIt was an epic cake fail. I did take the top two tiers apart and re - dowel the second from bottom tier as that seemed to be where the problem was, but then it leaned a different way (backwards instead of to the right, so at least it looked better). I was mortified but very eager to cut the cake to see what went wrong. This was by far the biggest cake I've ever attempted, and turns out the supports I used in the bottom tier curved under the weight of the cake. Lesson learned, go big or stay home when it comes to dowelling!

It was a gorgeous cake prior to the big lean!

-K8memphis Posted 28 Dec 2013 , 12:49pm
post #5 of 18

wow you're hereby awarded a medal for valor and cake bravery in the face of insupportable forces having conspired against you--go forth and conquer *:-)/\:-) high five


if you used narrow straws -- next time you can slide wooden shish-ka-bob skewers inside for strength--


or if you used bubble tea straws--switch to those 3/4" hollow plastic dowel--you can get garden shears to cut them--


if you used sucker sticks--make that your last time ;)

leah_s Posted 28 Dec 2013 , 2:25pm
post #6 of 18

ANext time use SPS! You'll be glad you did.

costumeczar Posted 28 Dec 2013 , 10:53pm
post #7 of 18

If you used the Wilton dowels, they changed them recently and they're thin and bendy. Don't buy those anymore!!/photo.php?v=10151703211293671&set=vb.92855088670&type=3&theater

-K8memphis Posted 28 Dec 2013 , 11:26pm
post #8 of 18
  • lorann oils uses propylene glycol--
  • confectioner's glaze is srsly gross like carmine is gross (the latter used in red food color) both made from bugs of course--



fbrumback Posted 1 Jan 2014 , 3:23am
post #11 of 18

SPS next time for sure!  My rule of thumb is if it's more than two tiers, I use SPS.  It's fantastic.


And don't let this experience turn you off from making multi-tier cakes.  We've all had leaners (eeeek!).

luvmykids2bits Posted 1 Jan 2014 , 3:31am
post #12 of 18

I'm going to look into SPS!  As embarrassing as it was, it was a good learning experience.


This is the cake just after completion.  When I went to check on it the next day, it was like the Tower of Pisa.



Claire138 Posted 1 Jan 2014 , 10:16am
post #13 of 18

So sorry this happened to you, I use SPS (thanks Leah) for any cake over 2 tiers. 


Happy new year to all!

-K8memphis Posted 1 Jan 2014 , 1:56pm
post #15 of 18

wow that is a one beautiful cake--dang that leaning thing--but the decor is sublime--and all the layering on the bottom is so stunnerific-- white gold white white--dang that's just right awesome--


so the lacey white piece on the bottom is cloth? either way cloth or fondant  it's genius


ton a love in that cake

luvmykids2bits Posted 1 Jan 2014 , 5:00pm
post #16 of 18

Thankfully, this was a cake where it was not the end of the world that it leaned - it was not a wedding.  I made it for my in-laws' 50th wedding anniversary.  I poured a lot of love into the cake because they had a very small wedding and she never had any of the "extras" like a fancy wedding dress, bridesmaids, cake, reception, etc.  Then she had four sons, no daughters, so never got to help a daughter plan a wedding.  However, because I made the cake at a location 250 km from my house, when I had all the supplies there I realized I didn't have a saw to cut my dowels down.  I had to improvise, and chose the wrong material to improvise with!  I had some really thick cookie pop sticks that I *thought* were coated in plastic - they weren't!  They soaked up the moisture and bent under the weight of the cake overnight.  My in-laws saw the cake before it leaned.  I was so mortified I didn't want anyone to call attention to the cake at the event, and was feeling a bit better after two of my nieces (both in their twenties) didn't notice it was leaning until after I pointed it out, but then the MC made a huge big deal in front of the crowd about how the cake thought it was in Italy and was leaning, blah, blah, blah.  I didn't have the heart to take a picture afterwards.  No money ever changed hands, and my in-laws were appreciative of the time I put into it, and they had seen it before the lean, etc.  It was a good learning experience.  I still feel bad about it, but live and learn I guess!  I will be purchasing a small saw to keep in my cake kit!


K8Memphis - my mother-in-law designed the cake table covering - I really liked the way it looked with the cake when she was done!  That is lace, not fondant!

BatterUpCake Posted 1 Jan 2014 , 5:15pm
post #17 of 18

I'll bet she was thrilled. It's a beautiful cake! I'd punch the MC in the

daugaardsam Posted 6 Jan 2014 , 9:31pm
post #18 of 18

I use my Cake Stackers system with all my cakes, makes each one look perfectly straight and level

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