Can Cakes Of Different Diameters Be Salvaged?
Decorating By camcat Updated 5 Apr 2007 , 6:17pm by camcat
Tonight is the last night of Wilton Course 3 so I need a 10" and 6" covered in fondant. My first attempt at a 10" came out great. But my oven decided to have a mind of its own with the 6". Without boring you with all the details of my possessed oven, I'll get to the point. One 6" layer shrunk at the top, so the bottom is wider than the top. The other 6" layer is normal diameter.
So how do I fix them so they are equal in diameter? Do I trim them both around the edges (this option sounds nightmarish)? Do I put the larger one on top and hope the fondant drapes in a way to hide the smaller layer? Or is there a better option? Baking more layers is not an option at this point. Any ideas?
Definatly trim it! Fondant really isn't good at covering up imperfections like that, it usually tends to enhace them and make them appear larger! Just trim and ice over like normal. It will be fine!
I say put the larger on top, fill in the bottom with a little extra bc, and hope for the best! lol Good luck!
I vote for trimming it. I screwed up one layer of a pair and froze the good one. I later baked a second pair of layers and realized they were a different size. Someone with a brain would have not relyed on their faulty memory. Anyway I ended up trimming the layer that was the wrong size. It all worked out fine and you couldn't tell. I just had to be sure to apply a good crumb coat to the trimmed layer.
Wow........thanks to everyone for those FAST replies! Now it's time for the newbie questions. I'm guessing I'll just put the smaller one on top and cut with my knife perpendicular to the counter (like I'm poking into the counter). Is that right? I think I'll have to do some BC fill-in anyway because that one shrunken layer is smaller at the top anyway.
I've been wanting to carve some cakes, so now is my golden opportunity, right? 
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