Stability: 1 Inch Split On 12 Inch Layer For Wedding Cake Saturday

Baking By DJFIT9999 Updated 18 Jun 2015 , 6:24pm by -K8memphis

DJFIT9999 Posted 18 Jun 2015 , 1:12pm
post #1 of 10

I'm second guessing myself. First four tier wedding cake (for daughter's wedding Saturday.)

Baked all the cakes on Monday and froze them. One of the 12" tiers had a small split (about 1") on the outside edge. I froze it but now I'm worried about that split. Will it be stable enough with that split on the outer edge? I'm using white chocolate ganache as the coat under the fondant. 

Should I rebake that layer? Today is filling/ganache day so I need to do it now if it won't be stable. 

9 replies
-K8memphis Posted 18 Jun 2015 , 1:22pm
post #2 of 10

I'm not positive how it looks but you will have scraps today so just shim it up -- use icing to glue it -- make it fit nice -- don't jam it - don't create tension just fill the area --

when you say one inch split on the outside edge which direction is the split?

DJFIT9999 Posted 18 Jun 2015 , 1:31pm
post #3 of 10

It is split straight toward the middle. From outer edge one inch in. I don't think I will have scraps but I could be wrong. I already leveled them and torted them. Not filled. 

-K8memphis Posted 18 Jun 2015 , 3:12pm
post #4 of 10

if you leveled them you have scraps no?

-K8memphis Posted 18 Jun 2015 , 3:17pm
post #5 of 10

it sounds overbaked maybe? but if it is not then just splice it but if no scraps...

so if it's an inch long you can splice with icing alone if it's an inch wide and no scraps available I guess I'd rebake 

DJFIT9999 Posted 18 Jun 2015 , 3:31pm
post #6 of 10

It wasn't over baked this time! It is just a splice in the cake. If you weren't looking for it you wouldn't notice it. I think I'm going to glue it together with icing and see how stable it is. 

Should I use that as the top or the bottom of the 12" tier? 

Thanks for your guidance! 

-K8memphis Posted 18 Jun 2015 , 3:36pm
post #7 of 10

bottom -- stack another cake on top to make the tier because the top of the tier gets more friction applied when icing & smoothing &  & if you apply fondant & smoothy smooth all that -- this way it will be safely embedded underneath all the 'action'

-K8memphis Posted 18 Jun 2015 , 3:37pm
post #8 of 10

you are very welcome -- i love to assist like this -- one of my very most favorite things to do -- ask away!

DJFIT9999 Posted 18 Jun 2015 , 4:29pm
post #9 of 10

Thanks again! If the cake looks okay when I finish it tomorrow I will post a picture! 

-K8memphis Posted 18 Jun 2015 , 6:24pm
post #10 of 10

very cool!

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