Help! Cake With Bavarian Cream Filling Is Wobbly!

Decorating By SweetMomentsInc Updated 28 Mar 2014 , 8:26pm by SweetMomentsInc

SweetMomentsInc Posted 28 Mar 2014 , 11:34am
post #1 of 8

I'm making a 2 tier cake with bavarian cream filling. The top tier is an extended cake, with 4 thick layers of cake and 3 layers of filling. It's about 6.5 inches tall. My problem is that the cake is wobbly. I put it in the fridge to let it set before I apply the 2nd coat of buttercream around the cake. My fear is that when it comes to room temp (at the event) it will become wobbly again and tip over or look crooked :oops:

 

Should I remove the bavarian cream from the middle layer and use buttercream instead? (so it'll be bavarian cream, buttercream, bavarian cream). I'm thinking it may stabilize the tier better. But, I'm not sure.

 

PLEASE Help! Any tips?!!

 

Thanks!

7 replies
LizzieAylett Posted 28 Mar 2014 , 11:40am
post #2 of 8

Could you put some dowels or straws through the tier to hold it together?

SweetMomentsInc Posted 28 Mar 2014 , 11:52am
post #3 of 8

Yes, I plan to put a dowel in there to secure it a little. I'm just worried it'll still be too liquidly of a filling and slide around a bit.

AnnieCahill Posted 28 Mar 2014 , 1:05pm
post #4 of 8

You should disassemble and put supports in for every 4 inches of cake.  With that Bavarian cream it's kind of a disaster waiting to happen.  Good luck!

SweetMomentsInc Posted 28 Mar 2014 , 5:56pm
post #5 of 8

Quote:

Originally Posted by AnnieCahill 
 

You should disassemble and put supports in for every 4 inches of cake.  With that Bavarian cream it's kind of a disaster waiting to happen.  Good luck!

 

Annie,

how do you put in supports at 4"? I was thinking to put in dowels the entire length of the cake tier once I have it covered in fondant. Are you suggesting a cake board to go in there, or something else? Thanks for the help.

Aisha

AnnieCahill Posted 28 Mar 2014 , 6:04pm
post #6 of 8

Yes, you'd basically be building a cake on top of a cake.  So dowel at 4" and then put a plate and then keep building your cake.  Make sense?

TheNerdyBaker Posted 28 Mar 2014 , 7:22pm
post #7 of 8

When it comes to extended tiers you basically want to treat them like 2 tiers in one cake.

 

So basically you have 3 "tiers" overall in your cake.  This means you need support holding up the extended tier, and also supports holding up the top half of the extended tier

 

Bottom Tier - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam.  Put supports in this to hold up the extended tier

 

Middle "Tier" (Bottom Half of your Extended Tier) - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam.  Put supports in this to hold up the top half of the extended tier.

 

Top "Tier" (Top Half of your Extended Tier) - 2 Layers of Cake, 1 Layer of Bavarian with a super thick buttercream dam

SweetMomentsInc Posted 28 Mar 2014 , 8:26pm
post #8 of 8

Thank you Annie and TheNerdyBaker! I'll use your suggestions.

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