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Three Tiered Cake Disaster

post #1 of 48
Thread Starter 
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I'm still new to the cake decorating world, so I need some help! I did a three tiered cake yesterday (buttercream with fondant decorations) and my husband met the lady a little over half way and the cake was transported fine, but after she made it home she called to tell me the top two tiers had shifted and the bottom cake split. I have no idea what I did wrong?? I dowelled all layers and put two dowell rods through all the layers. The first pic is before it left my house and the other two are what she sent me. Any help or suggestions would be grearly appreciated icon_smile.gif
post #2 of 48
Did she transport it sitting flat or sitting at an angle on a seat?
post #3 of 48
Beautiful cake, by the way! Delightful design!
post #4 of 48
Thread Starter 
It was sitting flat in the back if her SUV.
post #5 of 48

What a shame. It was a very cute cake.

post #6 of 48

Wow...look where the brown frosting from the top tier is on the box...that was either leaning or a quick slam of the brakes, or something.  What kind of vehicle did she have?  What a shame, so sorry this happened to you.

JSK Confections
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JSK Confections
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post #7 of 48
Quote:
Originally Posted by JSKConfections View Post
 

Wow...look where the brown frosting from the top tier is on the box...that was either leaning or a quick slam of the brakes, or something.  What kind of vehicle did she have?  What a shame, so sorry this happened to you.

 

I just love cake detectives!

post #8 of 48

Is it me or from the smudges of brown frosting on the back of the box, does it look like maybe she slammed on the brakes, stopped too quick and the cake tipped forward & up hitting the front of the box and then set back down?  That would explain the cracking, etc. of the bottom tier only.  I'm thinking this is not your fault, you appear to have doweled it correctly, etc.  She either had to stop quick for something or totally forgot she had a delicate item in the back and didn't drive accordingly.

 

One of the terms in my contract specifically states:

"If you or your representative elect to pick up and set up the cake, you assume all liability and responsibility for the condition of the cake once it leaves my location". 

 

This covers me from these types of incidents.  However if I felt it was truly something I did wrong, then yes, I would offer a refund or something.  In a case like this where you don't appear to be at fault, I wouldn't.

 

Good Luck.

post #9 of 48
Quote:
Originally Posted by nhbaker View Post
 

Is it me or from the smudges of brown frosting on the back of the box, does it look like maybe she slammed on the brakes, stopped too quick and the cake tipped forward & up hitting the front of the box and then set back down?  That would explain the cracking, etc. of the bottom tier only.  I'm thinking this is not your fault, you appear to have doweled it correctly, etc.  She either had to stop quick for something or totally forgot she had a delicate item in the back and didn't drive accordingly.

 

One of the terms in my contract specifically states:

"If you or your representative elect to pick up and set up the cake, you assume all liability and responsibility for the condition of the cake once it leaves my location". 

 

This covers me from these types of incidents.  However if I felt it was truly something I did wrong, then yes, I would offer a refund or something.  In a case like this where you don't appear to be at fault, I wouldn't.

 

Good Luck.

 

i been thinking about this--and i have discarded the idea of poor construction--i mean this icing smudge on the box is very telling as you sagely point out nh and the two dowels all the way through that op mentioned kept the cake from dissolving--yes it got whacked good--consider the g-force on those two dowels--thwack!--if it was poor construction the smear would be lower where it slid--but it thwacked--plus one side of the bottom tier would be mush--

 

pilot error

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #10 of 48
Cakes don't just split down the middle for no reason, they have to be knocked or dropped to do that.

As everyone else has said the big old smudge of frosting from the top tier on the back of the box indicates the cake tipped over in the box, when it flopped back down flat (with a thud) this is what happened.

If the cake had just collapsed of its own accord, the bottom tier would be lopsided rather than split, and the top tier would still be attached to the side of the box.

Now I do think you should have used a more sturdy base than a single cardboard circle. You could have put a central dowel through and anchored it into the base, but it wouldn't have stopped the client either driving poorly or handling the box poorly.
elsewhere.
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elsewhere.
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post #11 of 48

What kind of board is that for the very bottom? Is it just a single cardboard cake round?

post #12 of 48
Thread Starter 
Yes, I did use a single cardboard round and I now realize that I should have used a thicker board for more support.
post #13 of 48

Wondering how did the second tier (blue) get smooshed frosting on the left side?  The chocolate frosting is on the back of the box and yet there isn't any blue frosting on the box.  Just curious if anyone would know how that could happen.  The cake was adorable; so sorry that this happened to all your hard work.

post #14 of 48

When something tips the top will hit a vertical surface first.

post #15 of 48
Quote:
Originally Posted by Baking Sis View Post
 

Wondering how did the second tier (blue) get smooshed frosting on the left side?  The chocolate frosting is on the back of the box and yet there isn't any blue frosting on the box.  Just curious if anyone would know how that could happen.  The cake was adorable; so sorry that this happened to all your hard work.

I was just about to wonder whether anyone else noticed that the blue tier is smooshed, but on a different side from the brown. It gets curiouser and curiouser. So sorry this happened to you.

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