OK, I made a cake last night for my friends bridal shower and for some reason on the transport the bottom layer shifted to one side slightly.
It made the cake looked lopsided. I was so upset. It wasn't that bad but you could tell.
It was the cake with the wedding gown on top in my photos. The cake was a white cake, bc filling, bc icing. I used 6 dowel rods between the bottom two cakes. What shifted was the bottom cake top layer to the right. It was a bumping ride to the church hall, but nothing terrilble.
I am at a loss. Please help me!!!!!!!!!!!!!!!!
Thanks so much
sorry to abandon my own post. My 1 year old must have a stomach virus, so this is my first chance back on since my post last night.
I had the bottom cake on the big silver base with no cake board. Not sure if that is the correct way.
I did not have a dowel from top to bottom. Can someone tell me how you do that. How do you get the dowel through the cake boards?
Thanks,
I recently did my very first stacked cake. I was told by several very nice people on here to sharpen the dowel with a pencil sharpener; then push it through the top layer, when you feel resistance form the cake board slightly tap it with a hammer of something. I used what I call a butcher knife handle. The dowel went through the board very easily. Do that until you reach the bottom board. Don't push it through the bottom board. I tell you this, because I almost did in the excitement of the dowel actually going through. I'm so ADHD.
I have had cakes slide on my boards before. I think it happens when you put a cake directly on the board when either it is too warm or you have let it sit and cool with the cake pan on top of the cake (to retain moistness). Now I just simply put a blob of buttercream on my board before I put the cake on - problem solved.
Melissa
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