How Do I Keep This From Collapsing?
Decorating By laura4795 Updated 23 Oct 2011 , 2:00am by laura4795
After I finished this cake, it kept its structure for hours. For probably at least 8 hours. Just before it was time to cut and eat it, the sides started falling off. What did I do wrong? It was 3 nine inch layers stacked. Should I have supported the layers? Did they shift?
This cake was just for a family gathering. It lasted long enough that the collapse didn't matter. But, I'm making it again next week for a friend. I would like it to be a disaster free cake!
.........It was 3 nine inch layers stacked. Should I have supported the layers? Did they shift?........
Without seeing any picture or having more information it is very hard to help you.
You say 3 layers -yes, it could have shifted. It would help to put some straws in to help keep it together. Did you put filling between the layers? Did you use a dam to hold the filling in? What kind was it? Is it hot/humid in your area? What kind of icing did you use?
Info, we need info
Very cute cake, but if you didn't have a cake board under the top 2" layer and dowels in the bottom 4" tier, the weight of the fondant apples were just too much.
Rae
I didn't think about the weight of the apples. They are actually RKT, but they were still pretty weighty.
What if I put a board and dowels on the top layer and then did the apples on the board? It would be nice to have the 3 layers together. Do you think it would work?
Well, it would have helped, but the truth is, if those are 2" layers with buttercream and/or filling in between, as said above, the rule of thumb is to have a board and supports every 4" inches of cake.
Another option would have been to bake 4 layers, 1.5" each. This would yield 2, 3" tall tiers, each on it's own board with supports in the lower tier.
Personally, I would have done the 1.5" layers, 2 "tier" cake, and then put supports in the TOP tier, too, put a fondant covered board on it & added the apples. This would have supported the weight of the apples and also made serving easy.
I did something very similar with this steamer pot cake:
The cake was 8" tall--2, 4" split & filled tiers, 5 supports in bottom tier, 3 in top tier holding up a fondant covered board decorated with clams, lobster, & corn cobs. Client removed "topper" before serving.
Rae
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