Help!!! My Cake Crumbled In My Hands!

Decorating By sheri717 Updated 20 Jul 2007 , 11:37am by sheri717

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sheri717 Posted 20 Jul 2007 , 1:51am
post #1 of 4

I'm trying to make a tea pot cake. The cake recipe I used (darn good chocolate cake) was too soft and crumbled to pieces as I was frosting it icon_cry.gif - I hadn't even tried to put fondant on it yet.
I was suppose to have this cake done tonight! PLEASE help me and tell me what cake recipe will be durable enough to be used in the sports ball pan, stacked, fondant on it and transported about 45 min???? Should I each separate layer with dowl rods?
I don't want to give up and make a flat cake at the last minute. What are your suggestions???

3 replies
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Sugarflowers Posted 20 Jul 2007 , 3:18am
post #2 of 4

Try adding an extra egg to your current "darn good chocolate cake". This might give it the extra body that it needs.

Since you are putting fondant on it, you might want to go with pound cake instead. It will be much easier to handle.

Both sides of the ball pan should be "spiked" into the cake board with at least 2 skewers per cake.

I hope this doesn't get to you to late to be of any help.

Michele

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JanH Posted 20 Jul 2007 , 8:00am
post #3 of 4
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sheri717 Posted 20 Jul 2007 , 11:37am
post #4 of 4

Thank you, Thank you. I did copy this thread yesterday, I will try the chocolate pound cake. And use 2 skewers through it. Do you think I need to separate the layers with circles and dowle rods or will this pound cake hold the weight?

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