Filling A Fallen Cake

Decorating By Coffeeismylyfe Updated 28 May 2016 , 6:48am by -K8memphis

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Coffeeismylyfe Posted 25 May 2016 , 12:05am
post #1 of 19

Hi, I am new to these parts so I'm sorry if this has been asked to death. I baked a chocolate cake today intending to torte, fill, and cover with fondant. It fell as it cooled. I still torted it, but now I'm questioning if I an compensate for the depression with my buttercream filling. I am concerned about getting a level enough surface to cover with the fondant. Does anyone e have experience or advice they might share?

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Coffeeismylyfe Posted 25 May 2016 , 12:11am
post #2 of 19

Here is a pic of the indent: 900_filling-a-fallen-cake_9888145744edbc81519.jpg

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chocolate0 Posted 25 May 2016 , 12:22am
post #3 of 19

What I'd do is level out the cake so that the indent is level or almost level with the rest of the cake. It will make it a little bit shorter, yes, but it will level it better than frosting, which l look strange mounded in center, as well.

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Coffeeismylyfe Posted 25 May 2016 , 12:33am
post #4 of 19

Here is a pic of the indent: 900_filling-a-fallen-cake_9888145744f2d0d697a.jpg

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theresaf Posted 25 May 2016 , 12:47am
post #5 of 19

Your screen name is hilarious! I can relate!

I would level lower too, as said above - you really can't fill the hole with icing.  Maybe it's the photo - is there a chance it's uneven baking / undercooked in the center?

Best,

Theresa

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Coffeeismylyfe Posted 25 May 2016 , 12:51am
post #6 of 19

Darn, I already torted so if I level it there would be no layer left! And yes, I think my oven should have been hotter for better baking, but I don't have an oven safe thermometer. Buying one asap!

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PattyCakes88 Posted 25 May 2016 , 2:25am
post #7 of 19

OMG this happen to me last week!!! I wanted to die!!! But I just put BC in the hole and leveled the layer with BC. No complaints from my customer! 

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Coffeeismylyfe Posted 25 May 2016 , 2:36am
post #8 of 19

Thanks pattycakes! I went ahead and baked a new cake. It's still in the oven, but I just checked it for doneness and it has a nice crown. I went with a more familiar recipe than I was previously using and bumped the temperature up a bit. I saved the fallen cake though as a treat for another time waiting in the freezer :)

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sweetceces Posted 25 May 2016 , 2:42am
post #9 of 19

i always trim my cakes nice n flat, then fill them and then use the bottom of the cake as the top. i get a crisp flat top everytime

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PattyCakes88 Posted 25 May 2016 , 2:44am
post #10 of 19

Idk if you've seen those even bake strips?! Well don't buy the ones that cost like $10 for two. I found a video on YouTube with a lady who cut a towel into 2in strips and the length to go around the whole pan. She then wet them and pinned them with T pins. Well after seeing the video I tried it and believe it or not it actually works! You won't have to tort your cake and it bakes evenly! If it comes out a little domed take another towel and gently push it down!!! I swear by this because I'm a lefty and knives weren't made for me so you can imagine how my torting comes out! Lol. The strips help the cake center from sinking! 

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Coffeeismylyfe Posted 25 May 2016 , 2:52am
post #11 of 19


Quote by @sweetceces on 7 minutes ago

i always trim my cakes nice n flat, then fill them and then use the bottom of the cake as the top. i get a crisp flat top everytime

Even if you have a dent like the one I showed facing the filling? The final stacked cake doesn't sink?

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sweetceces Posted 25 May 2016 , 2:55am
post #12 of 19

yes b.c i trim most of it down so that its level. using the bottom of the cake helps too with icing there is less crumbs created.

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Coffeeismylyfe Posted 25 May 2016 , 3:09am
post #13 of 19

Well, my second cake fell too as it cooled. Not sure what I'm doing wrong :( but my husband had the genius idea to use the bottom half of both cakes as the layers. Thanks for all of your replies!

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kakeladi Posted 25 May 2016 , 4:26am
post #14 of 19


Quote by @Coffeeismylyfe on 1 hour ago

...second cake fell too as it cooled....hubby said use bottoms of both cakes.......


He sounds like a keeper! :)  Glad it worked out for you.

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Pastrybaglady Posted 25 May 2016 , 7:11am
post #15 of 19

Keep the fallen cakes to fill any future dents you might have with your chocolate cakes!

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Coffeeismylyfe Posted 28 May 2016 , 1:59am
post #16 of 19
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Coffeeismylyfe Posted 28 May 2016 , 2:11am
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Natka81 Posted 28 May 2016 , 3:41am
post #18 of 19

I would cut off little slice of cake from the top, just enough to  fill the indent, then, stick it into the indent and then, torte.


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-K8memphis Posted 28 May 2016 , 6:48am
post #19 of 19

are you over filling your pans?

http://www.wilton.com/cms-wedding-cake-data.html

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