I can't take it anymore! Once again, I've screwed up a cake! It is now all over my floor, including the caramel filling!
This cake is due tomorrow, for a coworker. 2 layer chocolate, caramel and peanut filling, ganache frosting. The trouble started when I took the cakes out of their pans - I used DH dark chocolate box, followed instructions exactly, and used flower nails since the pans were 10" pans. THe cakes started to crumble as I was flipping them. Normally, I use Betty Crocker. DH was on sale, so I bought that instead. I looked at them decided they would be ok. Made the frosting, torted the cakes, went to lift off one layer, and half of it falls off in my hands! Try to piece together anyways, and start layering. First layer, I forgot the peanuts. Second layer, put on the BC dam, pour in caramel, start adding peanuts, the caramel starts to leak through the dam. I try bringing it to the sink to avoid getting caramel all over, slip on a piece of cake on the floor, fall right down.
I can't do this anymore. And I was already paid for this cake too!!!!!!!!! Now what do I do???????
First, here's a {{hug}}. You have time to rebake, if you have enough ingredients on hand. Perhaps let the cake cool a little more before torting it next time, or perhaps giving it a half hour in the freezer first? Also maybe use a cake board or a cookie sheet with no lip to it, to lift the torted layers off.
Please don't think about quitting cake. You love it. This cake will be terrific and it sounds so yummy.
Deanna
Unfortunately you have to start again, 
but not until you walk away awhile and take a break. I don't think it was the DH cake mix I use them all the time no problems You really don't need a nail IMO for 10 cake Are you flipping cakes over on cake boards or in your hand? I find it much easier to flip on boards and slide cakes back together. I hate that your having a BAD CAKE DAY but don't give up this too will pass HTH 
Get back on that horse and try it again.
I always spray pam in my pans, line the bottom with a circle of wax paper and then spray again and flour.
When I fill my cakes I always scoop out a little of the inside being sure to leave a border and then put my filling in there. Almost like digging out a little shallow pond. Kinda like those angelfood cakes with a rectangle of filling on the inside. Hope that helps and you get what I mean.
Lots of luck this second time around.
okay...sounds like you need a little time out first. Go relax. I tend to make more mistakes when I am feeling frustrated.
Now I do not know why your cakes would crumble. I have not had that problem with DH, but I do generally enhance/extend the mix which does seem to make it a little firmer. Could you have possibly baked too long, or forgotten an ingredient or changed the directions in some way? Box mixes tend to hold up pretty well usually.
As far as the carmel goes, either it sounds too thin or maybe your icing dam wasnt stiff enough or high enough for the filling.
Sounds like after you have a little break you will need to start over 
! Good luck!
First, I am so sorry to hear you are having such a bad day((((((HUGS))))) When I make my cakes, I always let them cool completly in the fridge. They seem to set and be stronger (especialy the chocolate ones) and I also flip them on boards, never my hands...learned that the hard way. I hope you don't give up decorating, just take a break and I am sure you will figure it out. Good luck Donna
So sorry you are having a bad cake day! Ugh! I hate those days!
Sounds like it might have been some things that have been stated above. I do find that sometimes the DH mixes are a little on the light side for me. I have also had it were it crumbled on me for no apparent reason. I think with the DH mixes it needs that added pudding...they SAY it's in the box, but add a half of pudding mix and it might firm it up some more.
Also, let your caramel filling cool down a lot more than you think it needs. Caramel tends to stay warmer on the inside that you can't tell, have had mishaps with that stuff too!
(((((((((((((((((((((((((((((((HUG))))))))))))))))))))))))))))
I'm so sorry you're having a rough day, hugs to you. When I bake chocolate cakes that are real moist, I always go back to the old method of grease and flour for the pans. I always have a problem with baking spray on on chocolate cakes. This may help keep your cake from falling apart.
I don't have enough time to bake, cool and decorate another cake. I have homework for my accounting class due at midnight, and it's an hour and a half to get to the store, buy the ingredeints and get back. So I'm starting to call bakeries in the area, hope that someone has something available that is chocolate and not a sheet cake, and I'm going to doctor it to make it a snickers cake (mini snickers). Oh, and the new cake is out of pocket, with a full refund for the original.
I won't give up, but I'm definetly taking a break. Maybe only casual decorating until I graduate. That's only 237 more days.
I don't have enough time to bake, cool and decorate another cake. I have homework for my accounting class due at midnight, and it's an hour and a half to get to the store, buy the ingredeints and get back. So I'm starting to call bakeries in the area, hope that someone has something available that is chocolate and not a sheet cake, and I'm going to doctor it to make it a snickers cake (mini snickers). Oh, and the new cake is out of pocket, with a full refund for the original.
I won't give up, but I'm definetly taking a break. Maybe only casual decorating until I graduate. That's only 237 more days.
I hear you! It is really hard to balance school and cake decorating because both are so time consuming...good luck to you!
It's not just school and cake decorating - I'm actually balancing a 45 hour job (in accounting, just to make life more stressful 
), six credits of college, decorating at least one cake a week, and a new boyfriend. If I get to sleep by midnight somenights it's a miracle, and I'm up at 5:45 every day. That's why I might just put a hold on my business until I graduate - cakes for friends only, or the occasional work cake. The last thing I want is a mental breakdown due to cakes - that would just be oxymoronic. 
Thanks for the support all.
Oh, and I went to the local grocery store (the tiny one that doesn't carry anything.) They had a 8" single layer snickers cake for $7. I got that, and a box of betty crocker chocolate. I'm making 24 cupcakes, thankfully, I still have chocolate frosting left over from earlier. Hopefully that will be enough. A few weeks ago, I made cinnamon frosting that I got rave reviews on - maybe I'll add that to the frosting, up my ego after serving a Price Chopper cake.
Ok...you are taking on way to much. You are in jeopardy of a breakdown and it's only September. Mid-terms are coming and you are right to think of putting your cake business on hold until school is over. Want to know something...the first thing I did when I finshed my M.Ed. was run right out and take a Wilton Cake Decorating course. It was glorious. I was soo excited to not be studying but creating something. I think when you finish your task at hand (school) you will be so relieved and ready for the artistic outlet that cake baking/decorating will provide. You send me your address and when you graduate I'll send you a cake book that I can't personally live without...but not until you gradutate! Hang on dear...things will get better and you will have more time for your craft but school and graduation is more important! email me [email protected]
PS: I'm also bossy because I teach a college success course and it's my job to keep students on track and help them through to graduation!
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