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tapered cakes collapsing at tapered end.

post #1 of 5
Thread Starter 

Hi All you smart people...

 

I need some advice on a cake structure.

 

I made a teapot cake this weekend.  My customers are very particular and request very moist cakes.  This obviously problematic for some types of cakes.

 

I made 4 8inch cakes buttercreamed and stacked.  I placed a 6inch round board and began to carve the top.  When I fliped the cake to carve the bottom in the same fashion, I noticed that the cake started to crack and fall apart. 

 

How in the world do you do a teapot cake with the tapering top and bottom without it falling apart ?  Is there dowels/other inner supports required ?

 

Please assist .....

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post #2 of 5

you should dowel every 4" of cake.

 

Remember you are the expert, I tell my customers what cake can be used, not the other way around. I have a lovely moist cake that is totally unsuitable for carving, so I will never use this for a carved cake. If the customer requests that spesific cake I tell them what can and cant be done. If their cake falls apart they are going to blame me, regardless of the fact that they selected the type of cake.

post #3 of 5

Whenever I carve a cake, I ALWAYS freeze it for several hours before I carve it.  I only bake one type of cake - a moist, soft sponge.  I stack, fill, crumb coat and then freeze, and then I can carve whatever shape I want with absolutely no problem.  Cars, trucks, airplanes, etc. No problem.

post #4 of 5

Cakechick is spot on.  Cardboard and dowels (exactly like a tiered cake) every 4" then you ice the cakes up as one.  You get a stable cake and the customer gets slices that fit on a plate.

post #5 of 5
Thread Starter 

You guys are right, but in business, we know not everything is as cut and dry as telling the customer this is what you can get.  I wish it were though :(

 

I did dowel but this was after I saw the breaking (not the smartest move).  I have a hat cake coming up next week and I am praying that things dont go pear shaped with that one !

 

Dani, I always have this fear that if I carve when the cake is frozen, that when it comes back to room temp and the fondant etc is set and if it is unstable, I won't have a chance to correct it.

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