ACould you post a picture? Sometimes it helps usto see the problem
ok i did
~ Did you put a dam around your filling between the layers?
~ What kind of support system are your using? (dowels, straws, sps, etc.)
Yes I put a simple buttercream dam and i used dowels in all the cakes. 5 in each cake. I was thinking it was because she put it in the back seat for a 30 min drive???
Bottom tier should be layered with hard fillings such as buttercream and choco buttercream.. pastry cream,whipped cream, and lemon curd are not the way to go. If costumer insists, you make buttercream rings to support the layers and you MUST use dowels for a 3 tier cake. Try to refrigerate the cake for as long as possible. hope this helps.
AYou most certainly can use fillings like that in any tier you want, top [B]or[/B] bottom tier. If they aren't dammed properly, and the supports aren't sturdy enough, then you [B]will[/B] have a problem. But saying those kind of fillings aren't ok for bottom tiers is just not true.
A[@]valleycakes559[/@], is that for a customer? Have you made tiered cakes prior to this?
It looks like you needed to do a dam and also, you may have used too much filling....When you do the dam,you should use super thick buttercream and only a thin layer of filling.
I did use a dam and sticks in the middle, but im thinking the filling was too fluffy. and yes it was for a family member
My guess would be that the cake, while sitting in the back seat, was at a slight angle causing the weight of the cake to shift. Cakes should always travel on a flat surface (the floor of the cake, trunk...) with a non slip mat under them.
Any filling can be used as long as a there is a buttercream dam - which you stated there was. I am not sure what you mean by "sticks" as supports. Could you please clarify?
Did you have a dowel all inserted all the way through the cake?