Any comments on how cake Shape affects structural stability?
For a group that had to be served fairly quickly I often made a bar-shaped cake, using a 2 Lb loaf pan cut in three layers (roughly 13" x 4"), trimmed to slightly accentuate the pyramid shape. I always add a stable base layer, usually a crispy Dacquoise of some sort, and had even added tried a slightly lighter nut-meringue layer in the center, thinking this would add stability. Still, a pastry cream or custard layer would cause the entire bar cake to sink slightly in the middle by the time serving time rolled around. This never happened with a round cake of same volume.
I usually use a Genoise type batter, thinking heavier cake layers would exacerbate the problem.
So is this a problem with the long bar shape? Would slight over-bake help rigidity? Give up any cream filling layer other than Ganache or buttercream? Other thoughts?
Photos: 1. Typical loaf cake, partly decorated. 2. Typical round cake same volume (10" 3 layer + meringue base) fully finished. No sinking problems.
For a group that had to be served fairly quickly I often made a bar-shaped cake, using a 2 Lb loaf pan cut in three layers (roughly 13" x 4"), trimmed to slightly accentuate the pyramid shape. I always add a stable base layer, usually a crispy Dacquoise of some sort, and had even added tried a slightly lighter nut-meringue layer in the center, thinking this would add stability. Still, a pastry cream or custard layer would cause the entire bar cake to sink slightly in the middle by the time serving time rolled around. This never happened with a round cake of same volume.
I usually use a Genoise type batter, thinking heavier cake layers would exacerbate the problem.
So is this a problem with the long bar shape? Would slight over-bake help rigidity? Give up any cream filling layer other than Ganache or buttercream? Other thoughts?
Photos: 1. Typical loaf cake, partly decorated. 2. Typical round cake same volume (10" 3 layer + meringue base) fully finished. No sinking problems.