Frustrated - Need Filler To Level My Cake!!!!
Decorating By Edibleart Updated 20 Sep 2006 , 1:36am by Edibleart
The cake is an 11x15 marble - I didn't want to lose the marble so the batter was not as level as it should've been - hence the dipping. I can't really afford to make a new one and can't trim it down to the level because the sheet cake would only be about an 1 1/4" high! Help!!!
I would venture to say that either one of your ideas would work. Once the cake is cut, by the third or fourth piece, no one really pays attention to whatit looks like on the inside. People are just concerned with how it tastes by that point and no one will ever be the wiser.
Good luck and fill away with your cut cupcakes or icing mixture!
Since you have cupcakes, I would use cupcakes or slices of cupcakes, rather than the crumbs and frosting. Think about getting that piece of cake with a whole lot of crumby icing hiding underneath the top layer. When it is cut, you will obviously see the layers from cupcakes, but it's better to have pieces of cake there IMO.
Good luck!
I would try adding the cupcakes in thin slices until you get the desired height if you don't want to fill with frosting.
Do you use the bake even strips? How about the upside down flower nail in the cake batter trick for level cakes?
If you don't, you might do a search when you have time for those. They can really help you with level cakes.
Good luck!
How big of a dip are we talking? Is this for a paying customer? For a family gathering and you're making the cake free of charge?
I personally wouldn't use the cake/icing combo to fill in the gap. I think that would be too much of a difference in texture. If it's not for a paying customer I would patch it with slices of cake adhered by a thin layer of icing. I've done that before with no ill affects. However, if it were for a paying customer I'd be inclined to redo the entire thing.
I'm assuming since you said it would be way too much icing to just fill it in with icing, we're talking a pretty significant dip here.
HTH.....sorry I couldn't come up with some better suggestions.
Thanks for everyone's replies. I think the reason that the cake wasn't level in the first place is because I added the vanilla batter and then strips of the chocolate and filled in the the vanilla batter and swirl with a knife to make the marble effect. Not wanting to overdo it I lightly smoothed the top and dropped it on the counter a couple times but there must've been less batter in one spot because it has a 1/2 inch dip in one spot. I used the flower nails and the rest of the cake turned out fine. Just a problem with that one spot. I used 11 cups of batter but I think I could've used 12 - then I could've trimmed it off and I wouldn't have had extra for cupcakes - oh well, live and learn. Thanks for all your help! I think I'll try to slice the cupcakes and add them in the dip!
I read through the post that you had a link to MaisieBake - what a nightmare!
I am certain that the cake is fully cooked. I put 2 flower nails in the pan and checked in several places to see if it was done before taking it out of the oven. I could tell that the batter was not even about half way through the baking time. I'm sure with putting the chocolate batter in and then filling in with the vanilla and then swirling the knife through that the batter was just not evenly distributed. The recipe I use is quite a heavy cake also, so it does not rise extremely high anyway. I am learning that I need to adjust the amounts that the pan calls for in order to make up for the lack of rise! Thanks for the warning though.
Quote by @%username% on %date%
%body%