Island Breeze Rum Cake Troubleshooting - Need Help with Stacking Layers!

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Discussion Overview

This thread focuses on troubleshooting issues related to stacking layers of an Island Breeze Rum Cake, particularly when using different types of pans. Participants share their personal experiences and seek advice on handling the cake layers without crumbling.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, experienced difficulty stacking the cake layers using an old tart pan, which is larger in diameter than the new torte pans.
  • Another participant mentioned they have not tried the recipe but expressed a desire to help by acknowledging the original poster's request for assistance.
  • One user noted uncertainty about using different cake pans and whether to make a two or three-layer cake based on batter capacity.
  • Another participant suggested that using the lift and serve tool, as demonstrated in a video, might help with stacking the layers.
  • One participant clarified that they did not use the lift and serve tool due to not having a cooling rack available, raising concerns about how to transfer the layers without mess.
  • Another user explained the technique shown in the demo video for using the lift and serve tool to stack the layers carefully.
  • One participant mentioned that regular cake pans might not work well due to the lack of a well for filling, which could affect the cake's structure.
  • Another user pointed out that the old Flan Pans are larger in diameter and have angled sides, which may contribute to the fragility of the cake layers.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various pans and techniques for stacking the cake layers, with no clear consensus on the best approach.

Contextual Notes

Participants are sharing personal experiences and insights related to the specific challenges of making and stacking the Island Breeze Rum Cake, particularly when using different types of pans.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants who are exploring techniques for baking and assembling layered cakes, particularly those using the Island Breeze Rum Cake recipe.

Sk8Mom209
Sk8Mom209
Gold Member
Messages
741
Okay. So I made this recipe tonight to take to our cluster meeting tomorrow evening and need all of your suggestions and assistance.

I do not have the new torte pans, so I used the old tart pan. It is larger in diameter than the new pans?

The problem was getting the second cake on top of the first. When I went place it on top of the bottom cake and filling, it crumbled into four quarters. I am not sure if I did not let it set/cool long enough, or if it is larger and more difficult to manuver that if made in the new pans, or if it is just difficult to flip.

Please help. I would love to know your experiences.

PS - I only need to bring 1/2 of the cake tomorrow, so we taste tested the cake and even thought it did not look great - it tasted awesome!
 
  • Thread starter
  • #2
Me again - has anyone made this? I would really like to know your opinions and answers to prior post.

Thank you,
 
Sorry Shari - I really want to make it, but haven't tried it yet. I do have the new pans though and do not have the old ones to compare it to.

I can't help you - I just wanted to reply since you wanted someone to answer your plea for help...

I hope someone out there knows more than me :)

Val
 
I tried to check on CC, but the new S/S products aren't listed: What is the diameter of the new pans? I don't have them, but I have the set of 3 cake pans we carry. I was thinking of trying to make this Island Rum Cake with them. Not sure if I should use two of the pans and make it similar to the recipe, or if there would be too much batter and I would need to make it into a 3 layer cake.
 
Ok I have not made this yet however...The first question that comes into my mind is if you used the lift and serve? In the demo video for the cake it showed them using the lift and server to put on the top layer. HTH
Cynthia
 
  • Thread starter
  • #6
No I did not use the lift & serve. My mother does not have a cooling rack (made this at her house) so I did not remove from the pan to cool. Where on CC is the demo of this recipe? I cannot picture how you would use the lift and serve without getting the filling all over it and off of the bottom cake.

Thank you everyone for your input!
 
The Demo...was not on CC. It was on the DVD we got with our first supply order. They demoed all 8 new recipes on there. They used the lift and serve by carrying the cake over to the base cake. They she cafefully slid one side down, set aside the one lift and server and then using her hand, she carefully lifted the second half off of the cake off the the remaining lift and serve and set if down on the base cake. I hope this helps you if you have anymore questions let me know.
 
Regular cake pans wouldn't work as well for this recipe because they don't have the well for filling.

I think the old Flan Pans are a little bigger in diameter than the Torte Pans, and they make a thinner layer, which would break easier than a thick one. The fruit in the cake also makes it a little more fragile than a plain one.
 
Another difference between the pans is that the new ones have straight sides. The old Flan Pans had angled sides. I'm guessing this is an issue with stacking the layers.
 

Frequently Asked Questions

What should I do if my Island Breeze Rum Cake layers are not stacking evenly?

If your layers are not stacking evenly, ensure that each layer is completely cooled before attempting to stack them. You can also use a serrated knife to level the tops of the cakes for a more even surface.

How can I prevent my Island Breeze Rum Cake layers from crumbling when stacking?

To prevent crumbling, make sure to handle the layers gently and use a sturdy cake board or plate for support. Additionally, consider using a frosting or filling that can help bind the layers together.

What can I do if the layers of my Island Breeze Rum Cake are sticking to the pan?

If the layers are sticking, ensure that you properly grease and flour your cake pans before pouring in the batter. You can also use parchment paper at the bottom of the pans for easier removal.

How do I fix a leaning Island Breeze Rum Cake?

If your cake is leaning, check to see if the layers are level. If not, you can trim the base of the leaning layer to create a flat surface. Additionally, use a dowel or cake support to stabilize the layers.

What should I do if my Island Breeze Rum Cake layers are too dry?

If your layers are too dry, consider brushing them with a simple syrup or rum glaze before stacking. This will add moisture and flavor, helping to keep the cake layers tender.

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