Cake Disaster Please Help

Decorating By wondermom3 Updated 9 Mar 2007 , 5:57pm by cocakedecorator

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wondermom3 Posted 9 Mar 2007 , 3:54pm
post #1 of 12

I am making a lemon cake with raspberry filling, and the cake is so soft. I made a full sheet cake to be cut in half and on side have the filling on then stack the two. well heres where it went wrong, the half that was to be put on top fell completely apart I had to piece it together, then fill in with icing, however the icing was too thick to actually bring to the lady that bought it. do you have any ideas on what I can do on the next one to keep it together. I have just started and am helping my daughter with these cakes. (she is 14 and does a wonderful job) but we dont have real knowledge of how to fix problems. I would appreciate any and all help..
Thank you very much

11 replies
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springlakecake Posted 9 Mar 2007 , 3:57pm
post #2 of 12

Maybe your cake recipe is just too soft? You could try a new recipe or make it denser. A lot of people use a extra egg and some dry pudding or using milk instead of water, sour cream etc.

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moralna Posted 9 Mar 2007 , 4:05pm
post #3 of 12

I am not sure whether you are doing your cake from scratch, but I do my lemon cakes starting with the Duncan Hines lemon cake mix. I add a small container of lemon yogurt and a small box of lemon pudding powder, and add an extra egg and it comes out nice and dense.

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mkerton Posted 9 Mar 2007 , 4:06pm
post #4 of 12

oh I LOVE lemon cake and raspberry filling............not sure how you do it, but when I make mine I use the betty crocker lemon cake mix, follow the directions except I add an extra egg and one box of instant jello pudding mix (lemon flavored).......

My family went nuts over it!

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angelas2babies Posted 9 Mar 2007 , 4:07pm
post #5 of 12

Perhaps is would help to start with a denser cake, but that aside, what kind of icing are you using?

angie

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mkerton Posted 9 Mar 2007 , 4:15pm
post #6 of 12

I also would comment that I have destroyed a couple of larger cakes when trying to stack them, I have got to buy a cookie sheet with no sides or something so that I can start sliding it under the cake when I stack them....I think that would probably solve most of the risk....

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Jenn123 Posted 9 Mar 2007 , 4:20pm
post #7 of 12

Bake 2 thinner cakes. Put filling on one and slap the pans together like closing a book. Be sure you loosen the edges with a knife first and use parchment on the bottom of the pan to avoid sticking.

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missym Posted 9 Mar 2007 , 4:26pm
post #8 of 12

Larger cakes gave me this problem too. I've begun adding either pudding or dreamwhip to my mix. Hope it works out for you. I love the idea of lemon and raspberry together. YUM!!

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Jenn123 Posted 9 Mar 2007 , 4:32pm
post #9 of 12

You might also consider freezing the cake to split, fill and stack. Then thaw to decorate. I usually freeze large wedding tiers to make them easier to handle.

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wondermom3 Posted 9 Mar 2007 , 4:45pm
post #10 of 12

Thank you all for your help!! I am new to this but my daughter and I are having so much fun.. Its great to know if I have a problem you are all there to help!!!

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mkerton Posted 9 Mar 2007 , 5:30pm
post #11 of 12

welcome to cake central!!! You're gonna love it!

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cocakedecorator Posted 9 Mar 2007 , 5:57pm
post #12 of 12

you could also try freezing it for a bit before torting it and filling it.

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