Problems after torting a cake.

Replies to This Discussion

Permalink Reply by Joann Gottermeyer on December 5, 2012 at 7:53pm

I hate when cakes don't cooperate! Can I ask how you torte your layers? I place mine on the turntable, make a very light cut once around while spinning the turntable, and then keep spinning and adding more pressure to the knife. Very seldom do I get uneven layers and I don't have to worry about lining the layers up. Then after it's filled and stacked, I pop it back into the fridge for a bit. Then you can trim around the  sides and top edge to give yourself a perfectly level and smooth cake. Hope that helps!

Permalink Reply by Katy Nott on December 6, 2012 at 5:52am

Me neither Tessa - I was waiting for someone to post a response to see what they said.  Never heard of spackling before!

Permalink Reply by Karen Underdahl on December 6, 2012 at 10:01am

Spackling a cake is basically the same as Spackling dry wall, except you use cake mixed with buttercream.  It's also called cake cement.  Toba Garrett has a good recipe and explains it really well (with pictures!!!  LOL)

http://ericaobrien.com/blog/2009/09/tricks-of-trade-toba-garretts-c...

Permalink Reply by Anne M on December 6, 2012 at 10:15am

Hello ladies,

Joann I use the Wilton cake leveler.  I have not very good experience if I free hand with a knife.   Thanks Karen for explaining the spackle system. Tessa & Katy I find it a very useful tool, it does give me a smooth surface for my bc. 

Permalink Reply by Katy Nott on December 6, 2012 at 10:40am

lol - I didn't know what Spackling dry wall was either!  But after reading the link, I get it, thank you.  so it's cake pop mixture spread over it, basically.  Clever.

Permalink Reply by Joann Gottermeyer on December 6, 2012 at 12:19pm

After trimming th cake all around I use a layer of either whipped white chocolate ganache or white chocolate buttercream (nearly 1/2 1nd 1/2 ratio) to coat my cake under the fondant. I get a smooth, firm and tasty coating to help keep the cake firm and stable under the fondant. Works great! I have use the 'spackle' - which I have referred to as cake goo (my daughters name for it) as filler if I'm carving and either carve too much or have a crack or break - works great for that too.

 

Permalink Reply by Geniese Ligon on January 5, 2013 at 5:27pm

Try placing your cake on a flat surface, use a aerate knife to mark all around the cake next slowly use either your serrated knife whike lifting the cake evenly, dental floss also works or a designed tortes, I prefer to leave cake stationary and lift off the same direction fill and then put piece back on and then spin it on your lazy Susan tr it works for me every time even tarting filling don't forget to have your cake cold before torting

Permalink Reply by art deco cakes by galidink on April 17, 2013 at 9:18am

I did some spackle on my purse cake! it works out awesome to even it out, than let it set up and crust , and than cover with frosting or fondant , what it is > mix your cake crumbs just like you would cake balls , more buttercream than cake , fill in all the gap's cracks ,seams, let crust-up and finish; )