The bottom of my cake is sliding off. I'm not sure if its cause my pastry cream is too soft or because my cake is too heavy or maybe its too hot and its butter cream around the edge???? Its a 3 tier cake but only the bottom is messed up.
ACould you post a picture? Sometimes it helps usto see the problem
Yes I put a simple buttercream dam and i used dowels in all the cakes. 5 in each cake. I was thinking it was because she put it in the back seat for a 30 min drive???
Bottom tier should be layered with hard fillings such as buttercream and choco buttercream.. pastry cream,whipped cream, and lemon curd are not the way to go. If costumer insists, you make buttercream rings to support the layers and you MUST use dowels for a 3 tier cake. Try to refrigerate the cake for as long as possible. hope this helps.
AYou most certainly can use fillings like that in any tier you want, top [B]or[/B] bottom tier. If they aren't dammed properly, and the supports aren't sturdy enough, then you [B]will[/B] have a problem. But saying those kind of fillings aren't ok for bottom tiers is just not true.
I did use a dam and sticks in the middle, but im thinking the filling was too fluffy. and yes it was for a family member
A
My guess would be that the cake, while sitting in the back seat, was at a slight angle causing the weight of the cake to shift. Cakes should always travel on a flat surface (the floor of the cake, trunk...) with a non slip mat under them.
Any filling can be used as long as a there is a buttercream dam - which you stated there was. I am not sure what you mean by "sticks" as supports. Could you please clarify?
Did you have a dowel all inserted all the way through the cake?
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