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Topsy Turvy Terrible Trash

post #1 of 34
Thread Starter 
I have had three bad "cake jobs" in a row...This was by far the worst...I told my husband I am done with cakes..We fought all the way home. I cried and cried...Thinking I have lost something to mess up another cake yet again...
Okay...today I thought I'd ask by buddies on CC for info. I did a topsy turvy for a very affluent couple who are very fru fru...(you know what I mean...everything is perfect). Three tiers, 12, 8, 6, round.WASC. Key lime cheesecake filling made with super thick heavy cream and jello, so it was stabilized...Used about 1/4 inch or less filling...torted. Frosted in buttercream. The Da** bottom layer fell apart. I have done TT cakes before, using the method in Whimsical bakehouse book...No problem, transported fine, lasted at room temp fine...So I tried the method in the tutorial here, thinking it sounded more stable. When I transported, I literally watched the 2 inch perimeter around the bottom layer fall off...Did I use too many dowels...Maybe they weren't perfectly straight? Are my cake sizes wrong. Does my car need a tuneup because it vibrates too much...I'm at a loss...ANY advice tutorials. etc are welcome...I'm at a loss...Help...Before I decide to throw in the towel....
post #2 of 34
Oh lovely - I am of absolutely no use to you about advice for TT, but I know how it feels when something goes wrong. Doesn't matter what hubby says it's the wrong thing! Hopefully someone can give you a heads up, so it can be a learning experience for the next one. Get back on that horse - it's no party without cake! icon_wink.gif
"When choosing between two evils, I always like to try the one I've never tried before." Mae West.
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"When choosing between two evils, I always like to try the one I've never tried before." Mae West.
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post #3 of 34
Don't quit over this - topsy turvy cakes look really difficult. I've never even done one because it looks like way too much work myself. Just keep practicing and keep posting questions on cc - you'll keep learning and getting better trust meicon_smile.gif Good luck on the next cakeicon_smile.gificon_smile.gificon_smile.gif
post #4 of 34
Thread Starter 
Anybody?!! Please...What method do you use for Topsy turvy cakes....What did I do wrong?
post #5 of 34
I use the 'hole' technique. The only time I seen issues with that area you mentioned was when I didn't trim the above tier's base enough to fit into the hole without putting pressure on it.

I'm sorry you had a bad run of things. I know exactly how you feel though.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #6 of 34
I also find torting to be an issue with TT cakes. I just think that there are too many parts that can move when torting a topsy turvy... particularly once I start trimming.

Hang in there... sometimes nothing works... but it will come together again. Really.
You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #7 of 34
I have made only one TT for my own b-day and if was a total disaster, top tier wouldn't stay on and part of the middle tier fell off durning the night. I was so glad it was for me. Not sure I will try a TT again. So I know how you feel
post #8 of 34
So ... I'm afraid to ask, but whatever happened with the fru fru couple? Were you able to smooth things over enough to use the cake, or were they understanding? I'm so sorry you had to go through this, what a stressful situation.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #9 of 34
So sorry this happened to you. I have done 2 TT but I don't tort them since you have to put bc on the first layer and angle cut the second layer and put bc on the angle cut then crumb coat all that, I just don't tort the bottom layer of each tier. Don't know it that helps, but DON"T GIVE UP! And I will not promise I am doing it correct, but it has worked for me so far--I have had no problems or complaints.
post #10 of 34
I'm NO expert on TT, but I thought I read somewhere that TT/or carved cakes weren't suppose to be torted and filled.....hope I'm not making that up, but I think it makes them unstable. TT should also be made with very dense cake. not sure if that will help or not, but sorry this happened to you--don't give up!
post #11 of 34
Don't despair dears... It can be done! I'm away from
my computer right now and it's a pain to type on the iPhone! But as soon as I get to my computer I'll share my tips. And I'll have my husband photograph a tutorial next week. It's fairly easy once you have some basics down. I'll be back when I get to my computer later today.
No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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post #12 of 34
Thread Starter 
Okay...In the whimsical bakehouse book they do torte and fill cakes, as long as the fillings are thick and stable...so..hm...never heard you shouldnt fill them...As for what happened with the couple..Well I live where the avg. cost of a house is about $160,000. This couple goes to my church and many refer the wife as a diva. She is a dr. and he is a rocket scientist. Their house was just beautiful, perfectly decorated, spotless, and it was easily worth 5 million in this market. I met her at the door and was trying to not cry but I know the tears were squeezing out and my voice was breaking...I said, I am so sorry, I've done these cakes before and never had a problem, but the bottom layer collapsed on the way over here..I said I would by no means accept payment for the cake. (she was supposed to pay me $100). I said I would like to at least try to make it presentable.I had decorated the cake board in fondant in a matching design to what was on the sides of the cake. I removed the bottom layer,filled in the cracks on the sides of the other two cakes, re-smoothed and straightened the chocolate cutouts. I had made a little fondant curled sign that looked like a little antiqued scroll and I set that on the cake and put on a gumpaste "50" on the top and it was at least presentable. the guests began to arrive, many whom I know from church. Several came up to greet me and said "wow" and got the concept right away and didn't know anything was wrong until they saw my face. Then here comes the diva who said to me "make sure you clean up your mess before you leave and walked away..I was so humiliated. The thing is that this person has shown her claws on more than one occasion, so I should have just said no...She is bossy, and many times overbearing...I have always quietly and politely stood my ground in situations where we were both involved so I've never had a "blow out" with her. I have however seen her lay into others. I should have remembered who I was dealing with...
At church the next day, I went to her husband and said, "I really am sorry about your cake, E" He said, "that's okay, it tasted good"...
post #13 of 34
I don't know what steps you use to fill your's with something other than b/c but I use the same technique shared by many on CC (their names have escaped me).

Split layers (I use 3...the top one gets the angle cut and rotated)
Carve in the desired angle
Separate the layers(make sure you mark them so you know how to reassemble them)
Starting with the bottom layer, dam and fill until all layers are back together(don't apply too thick a filling layer)
Crumb coat
Allow to settle...if your filling will allow, on the counter.
Trim any rough areas...cut area for your next tier
Crumb coat (seems excessive but the first one was to help keep it from drying out while settling and also makes trimming less crumb-y)
Apply final coat
Dowel
Add cake board cut to shape a lil' icing on that
Add the next tier


I also do it this way...

http://bitosweets4all.spaces.live.com/blog/cns!1D9F39B51204B240!380.entry
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #14 of 34
I've done a few topsy turvy designs, but haven't been brave enough to do the tapered tiers yet. I just leave the sides straight and angle the top and use the cut out method shown here in the tutorials.

So sorry that you had problems and that you had to deal with such a witch.
post #15 of 34
I use a dense cake, with buttercream filling only. Each teir is only 2 layers. One each teir is put together I freeze them.
After frozen I take them out and shave the edges and cut down into the tops for the "holes". Dowel and plate. The frost!

Haven't had problems with them falling apart this way. I'm way on the conservative side with topsy turvy's.

PLEASE don't give it! I've so been there before icon_wink.gif
cakesbyteresa.blogspot.com
Let them eat cake!
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cakesbyteresa.blogspot.com
Let them eat cake!
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