Will This Work Or Am I Wasting My Time?
Decorating By JenniferL Updated 5 Jul 2007 , 1:43am by JenniferL
I am trying to make a 6" and 10" tiered chocolate cake. I made my 10" cakes today, but when I leveled them the middle was still a little gooey. It cut out the small gooey section (about the diameter of the flower nail and 1/4" or so deep) and filled it with scraps. (This all happened b/c I was lazy and used a flower nail instead of the heating core.) 
I wrapped the cakes and put them in the freezer, but I am afraid that I will have a crumbly mess when I go to ice these. Does anyone have a tip for icing these? Would it be better to just start over? I don't want to give customer a bad product. I'm just frustrated at this point! 
TIA- Jennifer
Sounds like it is just a small area of cake, I think it would be fine. I always just use a flower nail and they turn out fine.
Just make sure that you dowel well before you put the 6" on top. It should be fine. Also, I use the icing tip and only spread in ONE DIRECTION to cut down on crumbs. I would also do a thin crumb coat and then put back in the frig before I started icing.
I dont think it is really necessary to start all over at this point.
GOOD LUCK! Post a Pic!
Beth in KY
You said it is only 1/4" deep? Try using the bottom of the cake as the top and the top as the bottom. Then you won't have to frost over scraps.
Thanks for all of your advice! StephW, you got me thinking... I should've baked it at 325 instead of 350 and it probably would've been ok. I'm used to using the heating core so this is my first time using the flower nail. I guess it was "user error"! 
Bethola, I will definitely try refrigerating this time after crumb coating. Icing chocolate cakes always makes me nervous...
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