Could I Still Use This Layer?

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

 nancylee61  Cake Central Cake Decorator Profile
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?

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

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!

Nancy

9 replies
 -K8memphis  Cake Central Cake Decorator Profile
-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  Cake Central Cake Decorator Profile
-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  Cake Central Cake Decorator Profile
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,

Nancy

 -K8memphis  Cake Central Cake Decorator Profile
-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  Cake Central Cake Decorator Profile
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,

Nancy

 stellascake  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
nancylee61 Posted 20 Mar 2014 , 6:58pm
post #8 of 10

Thank you!  I appreciate the help,

Nancy

 rebecca67e  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
nancylee61 Posted 20 Mar 2014 , 11:52pm
post #10 of 10

AThanks Rebecca! I have my fingers crossed!

Quote by @%username% on %date%

%body%