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HELP! Smashed Wedding Cake- need top tier fixed!

post #1 of 6
Thread Starter 

Any ideas on how to fix this cake? I'm not sure what happened, I did not make this cake. The Bride & Groom want to save the top tier, and an old boss called and asked me to help. 

 

I've done BC pleats with piping but this does not look piped to me... should I just scrape away the extra BC to get the scalloped effect? The good thing is I can use the BC from the bottom tier to fix the top.

 

Any help/ advice/ tips/ suggestions would be GREATLY appreciated! 

 

The cake is currently in a walk-in cooler in a restaurant (they catered the wedding). Do I need to let it come up to room temp before I start working with it? Need to have it fixed by tomorrow. 

 

 

 

1000

 

 

StarBerryCakes.com
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post #2 of 6

This is not piped.  She used a comb to get that effect.  

 

My advice is to just smooth it.  By the time they wrap it, wrap it, & wrap it, it won't look the same as the day of the wedding.  I would just fix it so it's smooth.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #3 of 6
Thread Starter 

A comb! Thank you so much for your fast answer! I usually cover all my cakes with fondant so this is a bit out of my comfort zone. I know you're right about the plastic wrap smashing the ridges anyway but I think I might try to find a comb and make the effort... just because it's for a fancy restaurant and I would love for them to hire me for a future cake! :) 

 

Do I need to take this out of the cooler and let it warm up or will I be able to work with it cold? Just wondering how much time I need to budget. 

 

Thank you!!

StarBerryCakes.com
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StarBerryCakes.com
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post #4 of 6

I don't think it was a comb as a comb wouldn't be curved like that (that I have seen).  I think it's just done with a small spatula.  Yes, you need to let the icing come to room temp before you play with it unless maybe it's all crisco.

post #5 of 6

That's just done with a spatula...I'd cut the top part that's damaged off, then re-ice the top.

post #6 of 6

There may be other techniques, but there is a comb.  The comb makes a much cleaner look than doing it with a spatula.

 

I own the comb & have used it for this technique.  I don' remember the name of it...& there isn't a name on it.  It is NOT by Wilton.  I purchased it from GSA.  When you search for it...look for the sideways version of this.  Instead of combing around the side, you use the comb starting a he top & pulling to the bottom.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
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