Need Advice On How To Keep This From Becoming A Total Disaster

Decorating By weluvpiggies Updated 16 Nov 2013 , 5:15am by JWinslow

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weluvpiggies Posted 16 Nov 2013 , 12:19am
post #1 of 6

Hi, I just baked a choc. allergy free, 4 layer, 6 in. round cake and the cake is super moist!  After applying the crumb coat the cake is severely misshapen.  The cake is just for my own b-day and I have time to finish it in some way tomorrow.  Just looking for advice on how to cover up the fact that the cake is not nicely shaped.  I don't have time to make or buy fondant, I'll be using BC to cover it up.  On the plus side, it will taste great!

Thanks in advance for the suggestions!

5 replies
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BrandisBaked Posted 16 Nov 2013 , 1:02am
post #2 of 6

AFreeze it and ice it again in the shape you want. Best results of you then coat with ganache.

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Norasmom Posted 16 Nov 2013 , 1:17am
post #3 of 6

Happy Birthday!  Yes, freeze it.  Also, place the decorations in areas that will balance the look of the cake.  I alway put gumpaste flowers over certain spots I don't like on my cakes!

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weluvpiggies Posted 16 Nov 2013 , 1:46am
post #4 of 6

Thanks so much for the replies!   But............I know from experience that freezing a gluten free cake leads to a very 'grainy' cake.  I'm even afraid to refrigerate one now!

Guess I need an idea that doesn't involve the freezing part. ;)


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luvmykids2bits Posted 16 Nov 2013 , 1:54am
post #5 of 6

Do you have a picture?  I had a cake a few weeks ago that after I crumb coated it, it developed a very bad slope downwards on one corner (it was a square cake).  I didn't know what to do so I left it while I iced and decorated the other cakes.  When I got back to it, the crumb coat had completely dried and I squashed the rest of the cake into shape - I figured I couldn't make it worse at that point.  The squashing actually worked.  The crumb coat had to be completely crusted though before the squashing worked.

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JWinslow Posted 16 Nov 2013 , 5:15am
post #6 of 6

I made a gluten dairy free cake a couple of months ago and had similar problems but I did what Brandi advised and froze it then covered it with ganache.  The taste was there but it was difficult to work with.

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