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I lost the entire cake :( - Page 2

post #16 of 25
Quote:
Originally Posted by -K8memphis View Post
 

random guess--it looks like the waxed board did it's job of not letting the cake juices seep into it except around the outside edge--what do you do inside your cake pans? how do you grease them or do you use parchment or waxed paper?

 

i'm thinking maybe you hit a bump or two and the cake just became airborn and popped off because it was not attached--that's my best guess--and there could have been one of those air bubbles down there too--hovering under the cake--even though it was attached in the middle--just not enough to hold it right--

 

your method of greasing the pans could have exacerbated that by keeping the protective barrier on the bottom of the cake--you placed it bottom side down?

 

what flavor cake was it?

 

it really broke my ♥ when you said 

 

 

 ouch ouch ouch-- i feel yah

 

 

Quote:
Originally Posted by deliciousdesign View Post
 

Oh, and the waxed board is completely filled with grease on the underside. Like it sucked out the moisture of the cake. We use crisco in our pans and dust with flour. The cake was chocolate and was placed bottom side down. It seemed almost dry on the bottom after inspecting it sideways in the van, but the inside of the cake was wonderful and moist as normal. I know that those silver drums don't suck the oil from the cake because they are sealed and that cake had been on that board since Wednesday. It actually fell about 2 minutes into the drive. I gently turned off my road onto the main road and it just plopped itself over. 

 

 

Quote:
Originally Posted by ddaigle View Post
 

Not sure what happened...but may I ask why you put your bottom cake on a board...then also on the drum?    To me, this is an unnecessary use of that bottom board.   I would think that..and the fact that the center dowel did not go through all the way to the drum...and a bad bump?  I don't know...was your cake cold?   I don't think you mentioned that, but I only travel with a cake that has been in the frig overnight.   A room temperature cake is a dangerous cake ..my opinion. 

 

sarge, i was conjecturing about a bump--op says she made a gentle turn that she's obviously made with every cake she delivered from there--just wanted to point out that i said bump--not op -- op says gentle turn

 

and i agree that a room temperature cake is a cake waiting to implode during delivery

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #17 of 25

Hi there, so sorry this has happened to you. I haven't delivered many cakes yet, but have recently switched to gluing with ganache instead of frosting.  In the past I have found that some cakes tend to slip around when I use frosting, which contains a lot of butter. I spread the ganache over the entire surface of the cake board with an angled spatula. So maybe chocolate could be the answer to your problem? Wishing you good luck! 

post #18 of 25

What I want to know is how the heck did you rectify the caketastrophe? Did you have to bake it again and redeliver or just give them their money back?

 

So sorry you had this happen! My very first cake delivery was a disaster! As a rookie baker, I put the cake on my front seat. A driver cut me off coming out of a side road. I had to slam my breaks on and that was the end of the story. I cried! Thankfully the girl didn't actually need the cake that night, so I was able to make another the next day. The baking gods smiled on me that day! haha!

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #19 of 25
Thread Starter 

no bump, but yes! the cake was not cold! We had just finished decorating it so it had been out for about an hour and a half. I bet that was what did it! And it wasn't doweled as far into the bottom board so that probably helped it fall over easily. We never use two boards, but with this cake we did because we didn't have the base board on Wednesday when we filled and frosted it. We started decorating it a day early because we were busy on Halloween. However, we had not yet received payment from our customer and with many unanswered phone calls and emails we believed she had canceled the order! So, we put out an emergency fb message asking our customers if they wanted the cake tiers. We had them all sold and ready to be picked up on Saturday and early that morning the girl called asking where her cake was!!!! We were SO angry! We decided to go ahead and decorate her cake that morning so her baby would have his cake for his 1st birthday. We were only compassionate because of the little guy. We wanted him to have his cake. It would have been much easier for us to just sell each separate tier. So, we decorated it and had to bring it to our studio for her pick-up and that's when this all happened. So, it was our worst horror after an already very frustrating, stressful ordeal. It truly was not meant to be. We learned a ton from this and will remember in the future to have all cakes as cold as possible before transport and to make sure that bottom cake is glued on securely and that the whole thing is doweled to the bottom board! And to make sure our customer has paid on time so we're not in such a rush ;)

post #20 of 25
Thread Starter 

You know, this woman was so difficult that my business partner simply had her husband give her a call and he gently told her that the cake didn't survive the drive and that we weren't able to supply her another cake since her party was in 2 hours. She hadn't even paid yet! Our policy is payment is due a week before the event and we were unable to get a hold of her the entire week. We were going off of good faith that she would contact us and when we hadn't heard from her by Friday night we were angry and sold each tier of her cake! We offered all of the customers who bought her cake the same deal for another day and they are all happy with that. Had we had time, and had she paid and picked up when she was supposed to, we would have made her another cake overnight or refunded her $$ for sure. We were just so frustrated with the whole thing that we didn't think to offer her any future compensation.

post #21 of 25

If I'm understanding correctly and not stating the obvious, I think I know why it fell. Your cake didn't attach to the grease free board because it wasn't super moist (you said). From the photograph of your board the cake wasn't completely adhered to the board. If it was, when the cake fell over you'd have a layer of cake still attached to the board, but there isn't any on your photo.

You need that full bond to suction the cake down to the board....or with the slightest amount of tipping it go over due to the top heavy nature of a stacked cake.

 

Even if your dowel went through the base completely you would have had some sort of issue because of the lack of adhering.

post #22 of 25
Not sure what happened, but I never deliver cold cakes. Mine are alway room temp and they're fine. In the one catastrophe I've had, my driver slammed on her brakes (fender bender) and the cake came off the same way yours did. It wasn't staked... It was years ago before I knew about staking.
post #23 of 25
Thread Starter 

I completely agree that the cake wasn't secured on the bottom plate correctly. What is the best way to do this and with what material (buttercream, ganache, chocolate, candy melts)? Will the bottom cake be difficult to cut and serve if it's 'glued' too well to the plate? Thanks!

post #24 of 25

i affix all my cakes almost the exact same way you affixed yours--i use the extra board on the bottom like you did--the only thing i do different is i don't usually use the center dowel except for topsy turvey cakes

 

so...

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #25 of 25
Quote:
Originally Posted by deliciousdesign View Post
 

I completely agree that the cake wasn't secured on the bottom plate correctly. What is the best way to do this and with what material (buttercream, ganache, chocolate, candy melts)? Will the bottom cake be difficult to cut and serve if it's 'glued' too well to the plate? Thanks!

It comes down to how you prepare your cake pans. If you use flour for easy release as the OP did, it always makes the outside of your cake a little dry....that's why it releases so well. But it makes that surface slippery dry (you can slide the cake across your table and it won't stick). The only way to change that is to get some moisture back into that surface. Usually freezing a cake will do that or if it was refrigerated for a day or so. But a fresh cake as the OP had is going to stay dry on that surface for a minimum of a day. Even if she had frosted the entire cake board it was sitting on she'd run the risk of it not working for many hours....until the moisture from the frosting penetrated that surface.

 

Instead of coating your cake pans with flour use a parchment cake liner. It works better than flour...........because flouring a pan isn't fool proof. You'll still occasionally have a cake stuck in on the bottom of the pan. When you use parchment, the bottom surface of your cake is always super moist.........it prevents the cake from getting a crisp edge...... even on an over baked cake.

 

If you were to ganache the cake to the board, yes that would make it too glued down to serve with-out making a mess. It's just easier if the bottom surface of the cake is moist because it's a moist type of cake.                        There are cakes that aren't supposed to be moist through-out like we think of with decorated cakes, like sponge cakes and genoise,...they don't stick to a cake board on their own.

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