Wedding Cake Collapse: What Went Wrong?

A wedding cake collapse can be a devastating event for the couple, the baker, and all involved. There are several reasons why a wedding cake might collapse, from improper construction to transportation issues.

One of the most common reasons for a wedding cake collapse is insufficient or improper structural support. This can include using the wrong type or number of dowels, incorrect placement of dowels, or not using a centre dowel, especially if the cake needs to be transported. Using a support system that locks into place or a tiered cake stand can help prevent collapse.

The type of cake and filling can also contribute to collapse. Certain cakes, such as chiffon or genoise, may be too light and fluffy to support multiple tiers. Using a denser cake, such as a butter or pound cake, for the bottom tier can provide more stability. Heavy fillings should be placed in the bottom tiers, and fresh fruit should be encased in buttercream to prevent the cake from becoming too soggy.

Other factors that can lead to collapse include changes in temperature, improper mixing or measuring of ingredients, and inadequate cooking time or oven temperature.

Poor structural support

• Insufficient or incorrectly placed dowels: Dowels are essential to provide support and stability to the cake. However, using too few dowels or placing them too far inside the cake can lead to a collapse. It is recommended to use a sufficient number of dowels and position them close to the edge of the cake to effectively distribute the weight.
• Inappropriate cake type and tier combination: Certain cake types, such as light and fluffy chiffon or genoise cakes, may not be suitable for large tier cakes, especially for lower tiers. It is crucial to choose sturdy cake types, such as butter cake or pound cake, for the bottom tiers to ensure they can bear the weight of the upper tiers.
• Weak cake structure: A poorly formulated cake recipe can result in a weak cake structure. For example, if a recipe has too much sugar, fat, or other ingredients that weaken the structure, the cake may not have the necessary structural integrity to support stacking.
• Transportation and handling: Moving a stacked cake can be risky. Transporting a cake assembled can lead to sliding and shifting of tiers, potentially knocking dowels out of place. It is generally recommended to assemble tiered cakes onsite to minimise the risk of collapse during transportation.
• Inadequate support pillars: Thin and sharp-topped support pillars may not provide enough stability for a soft and light cake. It is important to use substantial and flat-topped pillars that can bear the weight of the upper tiers and prevent twisting and moving within the base cake.
• Soft and light cake and icing: A cake with a soft and light base, such as a whipped cream-filled cake, may not be able to support the weight of upper tiers. Additionally, soft and fresh icing may not have enough time to harden and can be more prone to collapse.

Incorrect transportation

Wedding cakes are delicate creations that require careful handling during transportation. Incorrect transportation can lead to a collapse, leaving the baker devastated and the couple disappointed. Here are some factors that can contribute to a wedding cake collapse during transportation:

• Improper stacking and dowelling: It is crucial to use the appropriate number and type of dowels for each tier of the cake. Too few dowels or incorrect placement can cause the cake to collapse. The dowels should be cut to the exact same height and placed vertically straight to provide adequate support.
• Shifting during transport: Even small shifts in the position of the cake tiers can have significant consequences. Moving the cake after it has been stacked can cause dowels to shift, compromising the structural integrity of the cake.
• Inadequate support system: While wooden dowels are commonly used, they may not always provide sufficient support, especially for larger cakes. Consider using a structural support system that locks into place or the SPS (single plate system) for added stability.
• Type of cake and filling: The choice of cake and filling can impact the stability of the structure. For stacked cakes, it is essential to use denser cakes, such as butter cake or pound cake, for the lower tiers. Lighter cakes like chiffon or genoise are more suitable for smaller top tiers. Additionally, certain fillings, such as fresh fruit or slippery jams, can cause the cake to slide or collapse.
• Transporting assembled cakes: Transporting a fully assembled wedding cake can be risky. It is generally recommended to transport the tiers separately and stack them onsite to minimise the risk of collapse due to bumps or vibrations during transportation.
• Temperature control: Cakes with perishable fillings, such as fresh cream, require careful temperature control during transportation. Failure to maintain the appropriate temperature can cause the filling to spoil or the cake to become too soft, leading to a potential collapse.
• Inappropriate vehicle conditions: Transporting a wedding cake in a vehicle with an uneven floor or inadequate shock absorption can increase the risk of collapse. It is crucial to place the cake on a flat, stable surface and drive with caution to avoid sudden movements or vibrations that could disturb the cake.

Incorrect assembly

The incorrect assembly of a wedding cake can lead to its collapse in several ways. One of the most common issues is the improper use of dowels, which are essential for supporting the weight of the upper tiers. If there are too few dowels or they are not placed correctly, the structure may fail, causing the cake to lean or collapse. It is crucial to use the appropriate number and thickness of dowels for each tier, ensuring they are cut to the same length and inserted vertically. Additionally, a central dowel through all tiers is recommended for added stability during transportation.

Another factor to consider is the type of cake and filling used. Certain cakes, such as chiffon or genoise, may be too light and fluffy to support the weight of upper tiers. Using a sturdy cake recipe, such as a butter or pound cake, for the bottom tier is essential. Similarly, heavy fillings should be placed in the bottom tiers to provide a stable base. Fillings like fresh fruit or jam can be slippery and cause the tiers to shift or slide, so it is important to use minimal amounts and encase them in buttercream to prevent sliding.

The use of cake boards and drums is also crucial for stability. A cake drum larger than the cake itself provides a stable base and makes it easier to handle. Cardboard cake boards should be sturdy enough to support the weight and must not get soggy from the cake, as this can lead to collapse. Gluing the tiers to the boards with royal icing can provide additional stability.

When assembling a wedding cake, it is important to minimise any adjustments after the tiers have been stacked. Moving or centring a tier can accidentally shift the dowels, compromising the structural integrity. Therefore, it is advisable to plan the placement carefully and avoid excessive handling of the cake once assembled.

Lastly, the use of a structural support system, such as the SPS (Single Plate System), can significantly reduce the risk of collapse. This system provides a sturdy and predictable support for wedding cakes, ensuring that the tiers remain centred and secure. Investing in such a system or using alternative support methods like PVC pipes can give bakers peace of mind and prevent disasters.

Incorrect ingredients

A wedding cake collapse is a cake maker's worst nightmare. It can be caused by a variety of factors, including incorrect ingredients, structural issues, or transportation problems. Here, we will focus on how incorrect ingredients can lead to a wedding cake collapse.

The ingredients used in a wedding cake play a crucial role in its stability and overall structure. One of the most important considerations is the type of cake used for stacking. A sturdy cake, such as a butter cake or pound cake, is essential for the bottom tier, as it needs to bear the weight of the upper tiers. Lighter cakes like chiffon or genoise are not suitable for large tier cakes, especially for the lower tiers. The cake's formula is also critical. A poor cake formula may contain too much of an ingredient that undermines the cake's structure. For example, sugar, fat, egg yolks, starches, and chocolate are tenderizers, which means they weaken the cake's structure. If there is too much of these ingredients relative to the amount of flour, the cake will not have the structural integrity to hold up, especially when stacked.

The filling choice is another important factor. Some fillings, such as strawberry jam and fresh fruit, can be slippery and cause the cake to slide or collapse. It is recommended to use minimal amounts of these types of fillings and to encase fresh fruit in a layer of buttercream to prevent soaking into the cake. Additionally, the ratio of filling to cake should be considered. A thick layer of filling can be slippy and contribute to a collapse. It is better to use multiple thin layers of filling instead.

The type of icing or frosting used can also impact the stability of a wedding cake. Soft, freshly made icing may not have the strength to bear the weight of upper tiers and can be pulled off when removing the upper tiers for cutting. Allowing sufficient time for the icing to harden before stacking or transporting the cake is crucial.

Finally, the recipe for the cake itself should be carefully considered. Some recipes may not be suitable for stacking or tiering due to their softness or lightness. A cake with an Italian sponge-type recipe, for example, may not provide enough support for multiple tiers.

In summary, using the correct ingredients and understanding their impact on the structure of a wedding cake is essential to preventing a collapse. The type of cake, filling, icing, and recipe all play a role in ensuring the cake can bear the weight of multiple tiers and maintain its shape during transportation and display.

Incorrect cooking time and temperature

The cooking time and temperature are critical factors in baking a cake. Incorrect temperatures or baking times can cause a cake to collapse. Here are some ways that incorrect cooking time and temperature can lead to a collapsed cake:

Underbaking

Underbaking is a common cause of cake collapse. If a cake is not baked long enough, it will not have the structural integrity to support its own weight, leading to collapse. To avoid underbaking, it is important to use multiple methods to check if your cake is done. These can include the skewer test, checking if the edges of the cake have pulled away from the pan, the tap test, and measuring the internal temperature of the cake.

Oven temperature too low

If the oven temperature is too low, the cake may not bake properly, leading to collapse. This is especially important for cakes that rely on baking powder to rise, as the heat of the oven is necessary for the baking powder to react and produce gas. An oven thermometer can be used to ensure that the oven is at the correct temperature before baking.

Removing the cake from the oven too early

Even if a cake is baked correctly, removing it from the oven too early can cause collapse. The heat of the oven helps to set the structure of the cake. If the cake is removed from the oven before this structure is fully set, it may collapse under its own weight. It is important to allow the cake to cool completely before removing it from the oven.

Overbaking

While underbaking is a more common cause of cake collapse, overbaking can also be an issue. Overbaking can cause the cake to dry out and become crumbly, leading to a loss of structural integrity and potential collapse. It is important to monitor the cake closely towards the end of the baking process to avoid overbaking.

Improper cooling

Improper cooling can also lead to cake collapse. For example, cooling a cake upside down can cause it to stretch and collapse. It is important to follow the specific cooling instructions for your cake recipe to avoid this issue.

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