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I don't know if it is long enough, but inserting a cake tester down thru all the layers while it is chilling might help. Another option would be to get a long cake dowel, sharpen one end, insert it down the center of all the layers, cut it off so it is flush with the top layer, then ice as normal. Doweling is used in cake decorating for stability.
Hi there! I'm sorry to hear that your test version fell over. When making a pink version, try using a sturdier base such as a chocolate cookie crust or a graham cracker crust. Also, make sure to chill the crust before adding the filling to help it set. Another tip is to use gel food coloring instead of liquid, as it won't add extra liquid to the filling and potentially make it too runny. I hope this helps and good luck with your first show! Let me know if you have any other questions. Happy baking!