Cake Collapsed, Was It The Filling?

Decorating By Regiscu Updated 20 Jan 2011 , 1:25am by Regiscu

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Regiscu Posted 19 Jan 2011 , 11:26pm
post #1 of 6

I made a 2 tiered cake filled with chocolate mousse, as I was finishing decorating it... I saw that some filling was coming out of it. When we got to cutting the cake the top tier just slided of! Could it be that I used to much filling? I just feel so bad about it.

5 replies
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SwtCanuck Posted 19 Jan 2011 , 11:50pm
post #2 of 6

Did you make your dam thick enough?

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elliespartycake Posted 19 Jan 2011 , 11:54pm
post #3 of 6

Did you use an icing "dam" around each tier before you added the mousse? How thickly did you apply your filling?

Always use an icing dam (1/2 inch or so thick piping of your buttercream around the outer rim of your tier...then fill with mousse) and thicker is not better. I apply my fillings only 1/4 to 3/8 " thick; thicker and the filling is squeezed out by the weight of the top tier(s).

Hope this helps.

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bobwonderbuns Posted 19 Jan 2011 , 11:58pm
post #4 of 6

Agreed, use a thickened buttercream for the dam to keep the filling in, but IN ADDITION, you cannot fill the filling up to the top of the dam or you will have a sliding cake. I'm guessing that's what happened.

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CWR41 Posted 20 Jan 2011 , 12:37am
post #5 of 6

Collapse is typically from inadequate or no supports.
Slide is typically from too much filling, however, cakes can also slide without any filling if a center dowel isn't used and the cake is moved.

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Regiscu Posted 20 Jan 2011 , 1:25am
post #6 of 6

Thank you all for your answers, actually I used a dam but I definitely went overboard with the filling it was as thick as half a layer, next time I won't go over 1/4, or over my dam. It was really a looot of mousse in the middle but I definitely learned my lesson. Thanks again!

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