I have just baked and filled a 12x12 cake 4" high... I am doing Leah_s' method of using a ceramic tile to settle it and the bottom edge of the bottom cake is bulging - NOT the middle icing bulge!! It's like the cake is too soft on the inside of the cooked edge. What should I do?
hmmm I let them cool for a few hours each. They were both baked all the way through and I'm using just a very thin 12x12 tile.... This is the first time I've tried the "tile trick". Usually I fill my cakes, crumb coat them then freeze them and then let them thaw overnight before I put fondant on them. This time I didn't have enough room in my freezer so I thought I would try this.
Forgot to ask: It's been nearly 4 hours now - can I take the tile off or is it better to leave it overnight?
Did you wrap it tightly so that it won't collapse? IMO, if you don't wrap it, it won't hold its shape. I always wrap it.
Possibly the tile is a bit too heavy for the cake, just a guess.
I wrap it around the the outside like you would wrap a ace bandage around you leg with Saran Wrap and then lap the extra over the top. Then place the tile on top.
Quote by @%username% on %date%
%body%