It also looks like maybe you used too much filling. Too much filling even makes doweled layers unstable.
We learn with every cake we make.
darkchocolate
Oh yes, I doweled my cake yesterday but it bulged because I put too much filling in it.
ummm looks like a yummy mistake! uh i'll...uh...take a piece.
It sure looks yummy. Can you add more of the pretty yellow roses to hide the wound?
Deanna
Oh, I am so sorry to see your masterpiece's open wound! What did you do? Did you try to fix or rebake?
I'm sure I added too much filling. No I had no time to correct this, didn't notice until just before the customer came to pick it up. I had a cute rubber duckie I put in front of the wound...
This was only my 3rd paid cake...
She handeled it VERY well. I was very surprised to hear from her a two weeks later with another order!!!! 
She said, and I quote, "I could have cared less what it loked like, that was the most deliciuos cake I have EVER had!" 
Since then, she has ordered 5 more from me and has 3 future orders this month!!! Yay me!!!
I thought this might be helpful. I read about this on another post regard sleeve fillings. The information came from Beth19.
darkchocolate
This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!
Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.
Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.
Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup
oooooooooooooh YUMMY looking cake!!! Sorry you had a Blow out!! Glad you were able to fix it!! 
Please note that the pastry filling chart needs a correction. I sent Beth19 a PM and she agrees there must be a mistake. The 9 X 13 would need 1 1/2 C not, a 1/2 C.
Thanks!
darkchocolate
Oh my that looks wonderful, what kind of filling was it? I'm so glad you scored so many orders from it. Talk about taking lemons and making lemonade.
I am soooo sorry for what happened, you cake looks really tasty though.
excuse me but your cake seems to be bleeding...
lol, it does look lovely anyway, glad to hear it was well recieved!
L x
"This is what I use. Apologies in advance, I dont remrmber where I came across this info, wish I could give some credit!
Gourmet fillings ready to use as filling in your cakes.
STORING: Store in the refrigerator after opening. An opened tube will keep 6 months in the refrigerator. I usually tie the end off with a rubber band and then put them in Tupperware. Some ladies have frozen them with success.
Amount of Pastry Filling Needed - This is the approximate amount of filling needed. Different fillings may vary slightly. Heart shaped cakes may take a little less filling than rounds, square shaped cakes may take a little more than rounds. One sleeve of filling equals 3 cups.
Rounds
5" 1/4 cup
6" 1/3 cup
7" 2/3 cup
8" 3/4 cup
9" 1 cup
10" 1 1/4 cup
11" 1 1/2 cup
12" 1 3/4 cup
14" 2 1/3 cup
16" 3 2/3 cups
18" 5 2/3 cups
Sheet Cakes
9 x 13 1/2 cup
10 x 15 2 cups
12 x 18 3 1/3 cup"
Do these amounts include torting?
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