So I posted this question twice on 2 separate forums and unfortunately the previous forums will not let me reply to anyone. So im starting a new one in hopes that I can respond to people here.
Hi everyone,
Thank you so much for the helpful input. For those who didn't understand my explanation lets see if I can hopefully word it differently. So I am planning on making 3 separate double barrel cakes that are all 6 inches in circumference and will be a semi naked design. This is for a wedding and the location is about 30 minutes away.
I have tested the delivery of these cakes on 2 separate occasions and have had little to no luck. My first attempt I completely assembled the cake at home and when I got to the location the cake was tilted in the box. I attached a central dowel to the cake drum which was about 1/2 inch thick. I then doweled the entire bottom half (which was 3 layers) then I placed a smaller cake board down and put the other 3 layers on top to complete the double barrel.
My second practice attempt I decided to assemble 2 separate cakes (each 3 layers tall) then put them together at the location (for a total of 6 layers tall). I also added an extra egg to my recipe to make the actual cake a little more dense. I succeed in stacking the cake but it just seemed too wobbly and scared me a little. However it did NOT fall over this time.
So I went for round 3 on this cake and I tested a great crusting buttercream that makes the cake super stable! The problem I am facing now is that when i go to assemble the cake it looks wonky. What I mean by wonky is, the cake sort of peeps over the sides. Since it's a crusting buttercream I'm having a hard time smoothing the gap when both cakes are put together.
If I dipped a bench scraper in hot water to smooth the sides would that work out better?
Thank you so much to everyone who has kept up with the cluster of forums I have created. I have contacted cake central but they have not gotten back to me about why I cant respond back to people. Just know that i am very grateful!
try refrigerating them all assembled -- sure you can try a hot wet bench scraper -- i'm trying hard not to ask questions -- i like your system of re-posting and re-posting -- keep going -- we and i am with you! are you trimming each layer to be sure it's level before stacking? shouldn't be any wobbling then --
another thought is to pipe short rosettes around the edges of the layers instead of just filling it with icing -- then when you stack the layers it will look textured and pretty in between and it might disguise the things that are peeping out -- if your client will go for that
So very sorry you are having to post and repost over and over but as K8 said, keep it up until you get the help you need:) We don't mind. I also got to wondering about you leveling each layer of cake before stacking them - you keep mentioning how wobbolly the cake is....can it be a simple matter of needing to perfectly level each layer?? The other thing I wonder about is the actual cake recipe you are using. Could it be it is too soft and you need something stronger/a cake a bit more dense - like the WASC recipe? Glad to hear you found an icing recipe you like.
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