Cake Shape changes stability?

Joined Oct 7, 2013
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.

Joined Oct 28, 2005
I don't make cakes in the strip style very often, but I have made them that way for my wedding cake tasters. They need to have a double wall cake board or a foam core board under them for support. They tend to bow in the middle. Custard fillings may contribute to softening of the cake and make it less stable. That's why I don't use those type of fillings. Just too many possible problems.
I think if you have a decent support underneath, they won't sink as much.
Top Bottom