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Tiered Cake Disaster- sick to my stomach- please please help - Page 2

post #16 of 21
Thread Starter 
Thank you all, again, for your thoughts and suggestions. I will be taking them all into consideration the next time I make a tiered cake.

I feel better today and am more on the grateful side that, if this had to happen, that God gave me a customer who didn't make me feel any worse than I already did and I just have to trust that God can make good out of anything, so I'm going to learn from this experience (before I have a customer who won't be so forgiving) and possibly invest in some new toys icon_smile.gif

Thanks again ladies... don't know what I'd do without y'all!
"Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight."

Proverbs 3:5-6
Reply
"Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight."

Proverbs 3:5-6
Reply
post #17 of 21
My first thought was the cardboard rounds. I always use Wilton plastic plates with the hollow legs and haven't had any problems.

And if a cake is all buttercream I will keep in the fridge overnight to help keep it "solid" for transport.
post #18 of 21
Oh my - how devastating. Glad to hear you are feeling better!!

I want to use the SPS, but currently I am not doing many two tier cakes. But, eventually I will purchase them and try my hand at them.

Last two tier I did was a 10 & 8 inch square. I kept both tiers in the frig until the am of pick up. Took out - placed 4 sharpened dowels in the 10' - placed the 8 inch, and then drove a sharpened center dowel through both tiers into a foam core board. Removed a shelf in the frig and cake went back in.

All went well with this cake.

I hope that you do not have to experience this again.
post #19 of 21
Quote:
Originally Posted by Tclanton

Last two tier I did was a 10 & 8 inch square. I kept both tiers in the frig until the am of pick up. Took out - placed 4 sharpened dowels in the 10' - placed the 8 inch, and then drove a sharpened center dowel through both tiers into a foam core board.



You don't need to sharpen the support dowels in the 10" cake. (SPS legs, straws, push-in pillars, and hollow hidden pillars aren't sharpened to a point, they are flat.) When you sharpen the support dowels, the points can puncture the foamcore board at different depths for each dowel from the weight of the above tiers which can cause the cake to lean.

The exception would be if you hammer each sharpened dowel in as far as they will go (on purpose, to be positive that some don't settle more than others on their own).

If you were using sharpened support dowels on top of plywood, masonite, plastic plates, or anything else that wouldn't be punctured by the dowel, you'll run the risk of those pointy dowels becoming displaced. I hope this makes sense... a table doesn't have legs sharpened to a point.
post #20 of 21
I am reading these posts, and I am just a beginner but would like to try stacking more than 2 layers, what is SPS?
post #21 of 21
Quote:
Originally Posted by ktoothgirl

I am reading these posts, and I am just a beginner but would like to try stacking more than 2 layers, what is SPS?



Look under the CC Cake Decorating Forum Index and you will see a permanent (sticky) discussion near the top of the page with everything you need to know about SPS.

Life's too short to make cake pops.
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www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
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