I have a wedding cake this weekend - 4 tiers sqaure - 6" 10" 12" 14"
I leveled, crumb coated, iced and did the main decorating last night...
My cakes were PERFECTLY level before I crumb coated - checked again after crumb coating, still pretty dang good.... but after icing.... my corners are just sagged... How do I prevent that from happening in the future? And is there an quick fix to this cake? Or is it too late? I've already done some side piping, but if I had to I COULD redo this yet tonight... There will be a border on the top edge of all the tiers... so I'm hoping I can disguise it somehow with that. I'm debating about doing drop flowers as my border and then bring them down 'cascading' around each corner a little bit.
I'm just brainstorming, but I wonder if it would be a good idea to actually "level" the cake unlevel on the corners. I mean, next time around could you keep a little extra height around the corners of the actual cake?
I've not made too many squares yet, but it just occurred to me that that might help. I'm thinking that if I were better at physics I could explain something about how it's hard for icing to stick around corners and such. I don't know why, but it seems true...
http://www.cakeboss.com/PreventBulging.aspx
The above is about bulging but I think it might help illustrate.
If your cakes are not leveled properly and the corners are not flat so that they are touching each other when 2 layers are put together (see the 2nd drawing in the cakeboss link that shows how a cake should look .... no gaps), then gravity is going to work against you. I would not be comfortable with ?Coupon=CC2015"propping" it up with icing. Icing is not exactly heavy and dense to support cake.
I think, that when you place two layers together, if there is a gap between the top and bottom corner, then the cake is not leveled properly. Since icing is soft and can be compressed, then just 'propping' it up with icing is not a good fix.
My cakes usually rise higher than the pan, so I can use the pan as a guide when trimming to get a perfectly flat cake. On the few occasions this doesnt' happen, I will dry-fit the cakes together to make sure they are level before I add filling/icing.
I prefer doing square cakes over round cakes .... somehow they seem to be less work for me.
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