Help!! I Made A 14" Cake And It Fell Apart

Decorating By Yetts Updated 14 Aug 2007 , 3:51pm by missmeg

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Yetts Posted 12 Aug 2007 , 5:43pm
post #1 of 7

Help!! When I went to take out the cake from a 14" cake pan it broke in half and then completely fell apart. Does anyone have a suggestions for me this is for a wedding on the 24 of August?

6 replies
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kakeladi Posted 12 Aug 2007 , 5:55pm
post #2 of 7

Is it just split into 2 pieces or many?
You can maybe use it as one of the two layers that would make up a tier.
If it is just 2 pieces piece/push it together with some b'cream icing to help hold it.
Make *sure* it is level and the other layer also - you should not have a problem.
If it is many pieces then I think you are looking at lots of trifle or cake ballsicon_smile.gif

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Suzian3570 Posted 12 Aug 2007 , 6:02pm
post #3 of 7

I like to use cardboard cake boards to aid in flipping the cakes out of the pan after baking. I will take Reynolds freezer paper (if the cake board isn't already covered with a waxy surface) and tape over the board (slick side up). I lay the cake board over the top of the baking pan, hold tightly to both, and turn it upside down. Naturally, I need the top side of the cake facing upwards again so I can level the cake, so at this time I utilize another cake board the same way to flip it back to it's original state, except this time it is out of the baking pan and easy to level. This has saved many large cakes and my sanity too! I always keep extra cardboard cake boards on hand just for this purpose. If you put the freezer paper on them, they can be used over and over again for this specific purpose. Hope this helps!!!!


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leily Posted 12 Aug 2007 , 7:08pm
post #4 of 7

I can think of two things that might have caused this....

1) Did you have a large dome on your cake when you flipped it over? If you did then the weight around the edges of the cake may have gave into gravity and then pulled the center of the cake apart as they went down.

2) Did you have completely support over the cake as you flipped it? A large cake board, cooling rack, or cookie sheet is what I use to flip it on to. I set one of these on top of my cake while in the pan and then flip them both over at the same time so the cake as support hte entire time.

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aviles2005 Posted 13 Aug 2007 , 12:09pm
post #5 of 7

Did you use a box cake? I had the same thing happen to me but it happened after it was filled and iced. It just fell into pieces... I think its the cake mix.. I vow to make scratch cakes from here on out. It was a disaster.

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tcakes65 Posted 14 Aug 2007 , 4:28am
post #6 of 7

I had this happen once, and it was because I didn't allow the cake to cool completely. It was late, and I was tired. I lost my patience because I was ready to call it a night, and flipped the cake out too early. After I took it out of the pan, it immediately split into two pieces. Did you let your cake cool completely before taking it out of the pan? As the others said, you also must have support when flipping a 14" cake. Otherwise it could crack. I place my cooling rack on top of the cake and flip the rack and the pan over together. Not sure you can salvage the cake. When I tried to repair my cake, the pieces were too heavy for the bc to hold it together.

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missmeg Posted 14 Aug 2007 , 3:51pm
post #7 of 7

I've come to *LOVE* covering the bottom of my larger pans with parchment paper. I grease/flour the sides, lay the cut-to-size circle of parchment paper on the bottom, and fill with cake mix (I only use box). When the cake comes out of the oven, it flips over very easily. Wait 5 minutes and pull the parchment paper from the bottom of the cake. Never cracks.

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