Could I Still Use This Layer?

Decorating By nancylee61 Updated 20 Mar 2014 , 11:52pm by nancylee61

nancylee61 Posted 19 Mar 2014 , 12:15pm
post #1 of 10

AMorning, I am making a 4 tier cake for a friend's anniversary, donating my time. The event is April 5th. im freezing the cakes.

The bottom layer is 14 inch round, chocolate. My recipe is only making a 1 1/2 inch tall cake, so I will need 3 layers. i made the first, came out fine. When I made the second yesterday, (I only have one 14 inch pan) it cracked coming out of the pan. Picture a clock and between 1 and 3 cracked open, and 5 and 7. I smooshed it together, but don't know if I should use it. I just bought the SPS system to stack the cake and this tier is going to have raspberry filling with SMBC frosting, birch tree style cake, so not a smooth, thin frosting.

Advice? I used this recipe, which I love, but it is very rich, which may have helped create the crack?

I have another recipe which seems more firm, but the flavor isn't as intense, and the first tier came out fine! The only thing Imdid differently is a flower nail in this one. I used baking strips both times, baked just like they said, at 300 degrees. If I use the other recipe, is it noticeable to mix and match the two different chocolate cakes, or,do I have to trash both layers.

What a learning experience this is!


9 replies
-K8memphis Posted 19 Mar 2014 , 1:27pm
post #2 of 10

yes you can still use it and i would for this type of cake where you are gifting some of it-- what i would do is ensure that it stays together* (when it's being served) or glue it with some chocolate icing (rather than white) i'd use it as the middle layer since you are doing three--


*i mean like if you squish brownies or cheesecake back  together it's as if it was never cut (let me tell you about the time i spent forever slicing a frozen half sheet/quarter sheet 2-tier brownie bottom cheesecake to facilitate serving it and of course it all grew back together---hahaha yeah not funny ;)


but later on in your career you would want to re-bake and have all the layers matchy match--but i don't think it is at all necessary in this case--if you do decide to re-bake i would keep all the layers the same color/texture/flavor--i wouldn't change recipes within one tier since it wasn't ordered that way--


best caking wishes to you

-K8memphis Posted 19 Mar 2014 , 1:33pm
post #3 of 10

not to mention--i parchment line the bottom of my pans and i don't grease anything and this helps them to grab the sides of the pan and rise and also helps to get them out in one piece--i will even freeze or chill them in the pan to facilitate easier removal--i will sometimes run the cold pan over a burner for five seconds to ensure the cake will pop right out--i also run a knife around the edge of the hot pan so cake can cool and shrink as happy as possible--and i tilt it so gravity can do it's thing while i pop the side of the pan to make the cake slide from side to side so i can be sure all systems are go for safe exit--


lots of different ways to do this--just tossing out some ideas


nancylee61 Posted 19 Mar 2014 , 1:41pm
post #4 of 10

Thank you very much!!


I did parchment line the bottom, but I used the spray for the sides. You don't spray the sides at all?? I haven't heard of that before. I will give it a shot, but just making sure that is what you meant!!

Thanks again,


-K8memphis Posted 19 Mar 2014 , 1:55pm
post #5 of 10

yes that is what i meant-- the pan, the parchment, the batter, done--


i have a friend who squishes waxed paper around to perfectly fit into the cake pan and bakes her cakes like that--never washed the pans-- she's brilliant--


tons of ways to do this--


you said it cracked coming out of the pan though--before flipping you could lay a cardboard circle on top of the cake that fits within the sides of the pan  to keep the cake from flexing--gotta flip it over fast too--even a plastic wrap cover will help minimize flex/crack --

nancylee61 Posted 19 Mar 2014 , 1:56pm
post #6 of 10

I'm going to give it a shot!!


Yes, the difference between the top of the cake and the top of the pan - in that distance falling (upside down) it cracked. Great idea for the cake circles!! Thanks much for all of your help,


stellascake Posted 19 Mar 2014 , 4:54pm
post #7 of 10

AIn would still use it! As long as you patched it with icing no one will notice!

nancylee61 Posted 20 Mar 2014 , 6:58pm
post #8 of 10

Thank you!  I appreciate the help,


rebecca67e Posted 20 Mar 2014 , 7:59pm
post #9 of 10

I use cracked cake layers all the time :-) bit heavy handed. Granted I don't sell my cakes yet but I've never noticed a difference when cutting (if I used a cracked layer or not)

nancylee61 Posted 20 Mar 2014 , 11:52pm
post #10 of 10

AThanks Rebecca! I have my fingers crossed!

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