Sculpted Cake Specialists...help!!!
Decorating By ChocolateGirl Updated 30 May 2006 , 2:08pm by adven68
Hello! I attempted a whimsical cake this weekend (per Cake Central instructions) and it was cute when it left home...but as I drove, the cakes mushed and I ended up with a VERY stout cake. I assembled it on-site (fortunately it was for my husband's birthday, so only my ego--not a disgruntled customer--was on the line 
). I baked the cakes and frosted/fondanted on the same day. It was a very moist, tasty white cake with blueberry jam & frosting (mixed) filling, Brite White recipe frosting and fondant. The dowels held fine...it's just that the cakes got SQUAT! Any ideas?
Do I need to use less liquid to make a more solid cake?
Do I need to bake in advance or freeze the cakes so that they settle before I frost and apply fondant?
How do I get a successful cake? I am making another for a family gathering and want to make an XB cake. I need help. 
Thank you in advance!
It depends on what part actually compressed. If the actual cake part compressed, I'd say your cake wasn't fully done - or your recipe wasn't firm enough. But, I'm wondering if the problem wasn't the filling. On a cake like that, I'd probably put minimal filling in it - just enough to glue the layers together. And, I'd probably use just plain buttercream...probably of a pretty stiff consistency.
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