I made a 10" round rosette cake, 4" high and delivered it to my customer's house. It was buttercream and they were taking it an hour away the next day. It was not refrigerated.
It collapsed in transport in their car. Did this happen because it needed to be refrigerated to firm up? Were the rosettes too heavy to stay properly adhered to the side of the cake?
I feel badly. The customer was not upset at all, but it was such a pretty cake and I wish they could have fully enjoyed it.
Any ideas? I didn't dowel it, maybe that's that's the entire issue...facepalm!!
Always refrigerate for maximum firmness and stability!! I don't know why that happened. Were the dowels put in at an angle to support the 4"? Maybe they were slightly angled and with all the weight could only take so many hours of the pressure from above. I have no idea. Refrigeration would have helped to have a cold, firm cake.
I have only doweled tiered cakes. All of my single layered (one tier) are about 4" tall after the cake layers and filling.
I am interested in making a rosette cake myself, so I have been reading about them. One thing I did read is how much frosting is needed to make the rosettes. So my guess, would have to be that the collapse would have been from the weight of the rosettes.
Sometimes layers will slide depending on the consistency of the filling, even buttercream. I made a cake yesterday for my family and put a straw in the center to help me frost the cake. I had pecans in my frosting and it was hard to frost. I had to use more pressure and the (3) layers wanted to slide some. It was a 3 layered butter pecan cake.
Your cake is very pretty!
AI had made a buttercream ruffle cake the other day and not put it in the fridge, the ruffles just fell right off in our Texas heat!
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