Ok so ivebeen doing cakes a while and this is the first time ive ever had a dissatisfied customer. Keep in mind here in NY right now its 95 degrees + and more humid than a babys rear end
I made this three tier sweet 16 cake and before delivering it was flawless. Not a crumb or piece of fondant out of place, shortly post delivery i received a phone call abt how the cake was sagging....
could it have been the heat? The cake i was using was a sponge cake with coonut filling, chocolate pudding, and strawberry. Could it have ben the cake type? I placed all the supports the way they should have been....
I don't know but I would have to guess that it had something to do with the filling/frosting underneath the fondant, and the 95 degree weather. Seriously, it is cake and icing, not metal or wood, so by definition, it just does better when it isn't 95 degrees. The warmer it gets, the softer it gets. That's my opinion.
Is it the one with the purple dress on top in your photos? It looks like it had some settling issues already...look at the bottom tier on the left. Being out in the heat would only make it more noticeable.
Are you talking about the last cake in your photos? Post the link please.
what was your support system?
And are you talking pudding from a mix or pudding that was pretty stiff? What kind of strawberries? Just sliced strawberries?
Yes it was the cake with the dress on top, i think i put too much filling and in combination with the heat it was a disaster. nevertheless we live and learn. Thanks all!