Huh!!!! Now why didn't I think of that? Great idea! The only thing I've ever used unflavored gelatin for is to see if it really makes your nails strong! Thanks!
Jun 24, 2009 Rating
Unflavored gelatin... by: Anonymous
I like the sprinkled geletin idea, and to solve the flavor-clashing issue, just use unflavored gelatin (you probably wouldn't use enough of it to even notice it was there).
Jun 16, 2009 Rating
Sliding layers by: Anonymous
To add to the great ideas of Rita Greer, pipe a ring of icing around the edge of the cake before filling. This will help keep the filling inside and help to "glue" the layers together.
Jun 16, 2009 Rating
sliding cakes by: Rita-Greer, SC
I remember when this happened to me and I about freaked out! It was with a meringue cake for my nieces' birthday, so being the crazy aunt that i am...when I opened the cake box, I grabbed the cake with both hands and pushed it back in place while singing "Happy Birthday"! Everybody got a big kick out of it, but from that point on...I sharpen a wooden dowel and hammer it into the middle of the cake. A baker told me to also sprinkle dry jello over the fillings to help them glue down. I have tried this and it did work, but have not found a complementing flavor for barvarian creams that I would suggest other than strawberry, which of course, changes the intended flavor. Hope you'll get some sound advice for this problem that we can all use!
