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Bubble Guppies Disaster

post #1 of 39
Thread Starter 

Last weekend I make a two tiered cake with cream frosting, and cream filling with raspberries.

I test my cakes for the travel survival by shaking them on their stand all through the decorating process.

Other than a small a small "belly gut" on each tier.

 

 

 

 

bubble guppies.JPG 2,252k .JPG file

 

 

 

 

 

 

 

The cake was to travel about 20 miles one direction before another 70 miles another direction on a beautiful saturday morning.

 

This is how the cake arrived.  icon_sad.gif

 

 

 

 

bubble guppies disaster.jpg 27k .jpg file

 

 

 

 

 

Now I am just waiting to hear from my distressed client.  I feel bad for them, and for the person who picked up the cake, but not about how the cake was constructed. 

Please advise as to my defense. 

I do not beleive it's my fault!  Or is it?

post #2 of 39

Those aren't the same cakes...the ruined cake is 3 tiers and has seahorses on it, while the original is 2 tiers with no seahorses.  I'm so confused.

post #3 of 39

looks like

 

the bottom tier slid apart

 

the top tier slid off

 

so it looks like three tiers

 

maybe

 

but how did the sticks the letters were on jump from the top tier onto the second tier??

 

the seahorses are the 's' in the name sasha that's on the top tier before delivery

read the ingredient label

 

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read the ingredient label

 

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post #4 of 39

It's the same cake, it's just so damaged it's not recogizaable. I don't see seahorses, I see whatever was holding the little figures. What looks like a third tier, is just the two layers of the bottom tier come apart.

 

OP, why on earth would you shake your cakes? What are you using for support that would cause so much distrust in their ability to hold up a small two tier cake?

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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #5 of 39
K8 the two layers of the bottom tier split apart. Making it look like three tiers. Was your buttercream shortening or butter based? Was the cake firmly chilled before its long drive? Many things could contribute to this.

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

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On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

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post #6 of 39

I must need more caffeine today!  Thanks ladies for seeing what I couldn't.  I went back and forth between the two for a good 5 minutes LOL!  The seahorse I'm seeing on the side of the "center" tier must have been a smear of the icing holding the figure to the side. 

post #7 of 39
Thread Starter 

Again, I didnt deliver, so I just received the picture on Facebook.  No one has come forward about this directly to me YET!!!

The seahorses are in fact the S' on the name SASHA.  there is a mystery as to how the letters ended up in the first tier for I beleive and will assume that something other than the car ride happened to it.  why else whould the letter end up in the first tier.

 

I support my cakes the following way:

I ice the bottom tier and insert about 6 boba straws in it before i set the top layer on it which is set on a small cardboard base..  it's only a two tiered cake.  It if were a three layer cake, I'd either add a dowel or use the hard plastic bases.

i iced and filled the cake with cream frosting (pastry pride) and chillled it overnight.

i shake the cakse lightly as to simulate a car ride and make sure the added decorations dont fall off.  so i know its safe proof.

 

the loooong car ride may have been a factor in this disaster, the way they set it in their car may have also contributed.  I can only advise a customer so much about how to set it so that it's stable.

and word from a guest at the party said to me: "The 411, was a simple malfunction 2nd tier went lopsided. That's all, I'm no rocket scientist maybe it was extra moist at one end if the cake."

post #8 of 39

What was the support system inside this cake?  With ANY sort of dowels inserted into the bottom tier, I can't see how it would split like that.

post #9 of 39

nora, you don't have to say one way or another

 

but this has been a possibly related concern of mine for some time

 

if someone uses straws and inserts them into the cake and clips them off

 

then the cake might not be stable

 

(because i've seen them do this ^^^ on tv and elsewhere)

 

the correct way is:

 

  • you insert one straw

 

  • remove it

 

  • cut all straws to that same length

 

  • re-insert the straws

 

that's the only way a cake can be stacked securely

 

if the straws are all the same height to each other

 

not the same height as the top of the cake

read the ingredient label

 

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read the ingredient label

 

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post #10 of 39

Are you *sure* you put supports in the bottom tier?  I just don't see how the layers could separate like that if there were dowel or straws in it, UNLESS something really severe happened, like the cake was dropped, slid off the car seat into the floor, etc.  It looks to me like the cake got too warm and suffered from rough roads and/or being on a slanted surface, or worse.  Maybe the sun was hitting it while on the long drive, and they slammed on their brakes for something?

 

I think the topper ended up on the first tier from the second tier sliding backwards into the side of the box, which pushed the topper forward causing it to fall onto the bottom tier.

 

The only time I ever had a tier slide off is when my cake was not chilled and I was forced into a lane I usually avoid due to a severe slant in that part of the road.  Then the whole 2 tiered cake slide right off it's board! 


Edited by CakesByJen2 - 1/22/13 at 5:57pm
Jen
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Jen
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post #11 of 39
Thread Starter 

k8, the straw cutting in the same length is exactly what i do.  i have learned the hard lessons of cutting steps along the way and i frankly do not want to risk this anymore.

the mystery still stands for i am afraid that the 100 mile ride or setting the cake some other way (like in someones lap [I suspect]) could have cause this.  I am afraid of asking the person who delivered the cake (i know them personally). and I am afraid of opening up a can of worms with my client...

My real question is wether I have to defend myself to them if they make a claim.  i do not have a store nor have i been in business for longer than three years to know how to handle this from a customer service perspective.

 

To all:

I appreciate all of your comment, since I've seen comments that I wouldnt've thought of. 

 

thanks to all

post #12 of 39
Thread Starter 

by the way, when i deliver, i have a magnetic car sign that says:

 

CAKE DELIVERY... PLEASE BE PATIENT! 

then i drive super slow.  lol

post #13 of 39

going a step further

 

i lay the cut dowels/straws side by side

 

i take a ruler and touching the cut ends scoot them from each side

 

back and forth with the straight edge

 

making sure the cuts are not on a random angle that will throw things off

 

you can tell if they are true or not then you can trim them so you see them all move as one unit

 

read the ingredient label

 

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read the ingredient label

 

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post #14 of 39

cool, nora!!

 

but those letter pieces are stuck back into the belly of the bottom tier

 

that was some brake job!!

 

seems like someone was c.y-ing their a

read the ingredient label

 

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read the ingredient label

 

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post #15 of 39

i think pastry pride is not strong enough to hold the layers together

 

you needed a dam of icing icing-- buttercream icing so it holds fast/tight

 

or have the cake delivered so that it stays fully chilled and that might not work without the dam

 

the long ride and gravity took it

read the ingredient label

 

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read the ingredient label

 

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