Cakes fall apart

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Permalink Reply by Karen Marie on June 21, 2010 at 4:24pm

I have always cooled my cakes completely in the pans but I put a parchnemt circle on the bottom before I add the batter...it makes taking the cake out a breeze...just loosen the sides and turn over, tap a bit and it will come right out. You can leave the parchment on to chill or freeze but just remember to peel it off before icing the cake. I cut the cake into layers using a really sharp cake knife...it is flat, long and slightly serrated...you can get one at restaurant supply stores. Defintley chill the cake like the other ladies said...also try recipes that are more like pound cake...a bit heavier that will hold together well. I dont care for box mixes but that is just me. There are some great recipes out there...would be happy to send you a few that I use but you will need a small kitchen scale because they are professional formulas.

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Permalink Reply by Darlene Celso on June 21, 2010 at 4:36pm

Karen,

I would love for you to send me some of your recipes. I have a kitchen scale so no problem. Thank You so much.

Karen Marie said:

I have always cooled my cakes completely in the pans but I put a parchnemt circle on the bottom before I add the batter...it makes taking the cake out a breeze...just loosen the sides and turn over, tap a bit and it will come right out. You can leave the parchment on to chill or freeze but just remember to peel it off before icing the cake. I cut the cake into layers using a really sharp cake knife...it is flat, long and slightly serrated...you can get one at restaurant supply stores. Defintley chill the cake like the other ladies said...also try recipes that are more like pound cake...a bit heavier that will hold together well. I dont care for box mixes but that is just me. There are some great recipes out there...would be happy to send you a few that I use but you will need a small kitchen scale because they are professional formulas.

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Permalink Reply by Lynne Salmon on June 21, 2010 at 5:25pm

You mention when you start to9 ice them..........that usually is an indecation (sp?) your icing is too thick.
What recipe are you using and what consistency.?
If you give us the exact recipe we might be able to suggest some ehlp.

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Permalink Reply by Karen Marie on June 21, 2010 at 5:42pm

This is the recipe I use taken from Toba Garrett's book "Professional Cake Decorating" I scaled it down because the recipe is called "Hi Yield Yellow Cake"

Hi Yield Yellow Cake

Cake flour 1 1/4 lbs
granualted sugar 1 1/2 lbs
baking powder 3/4 oz
salt 3/4 tsp
unsalted butter room temperature 3/4 lb
whole milk 6 fl oz
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added)
vanilla 1 tbsp
whole eggs shelled 15 oz

Preheat oven to 325 degrees F Makes 3-4 8" cakes
Combine cake flour, sugar, baking powder and salt in a mizer. Mix with a paddle on low speed for about 1 minute to combine.Add butter and mix on low until it looks like cornmeal. Add whole milk and mix on low for about 3-4 inutes or until it is completely smooth scraping every minute or so. Meanwhile combine buttermilk, vanilla and eggs. Whisk to blend thoroughly. Add egg mixture in 4 stages, scraping and incorporating each stage completely. Pour in prepared pans no more than halfway and bake until golden and it tests done. 8" cakes can take approximately 20-35 inutes depending on the oven. Cool completely on a wire rack before removing from pans.

I will post an awesome fudge cake recipe by Toba Garrett later on...

Darlene Celso said:

Karen,

I would love for you to send me some of your recipes. I have a kitchen scale so no problem. Thank You so much.

Karen Marie said:

I have always cooled my cakes completely in the pans but I put a parchnemt circle on the bottom before I add the batter...it makes taking the cake out a breeze...just loosen the sides and turn over, tap a bit and it will come right out. You can leave the parchment on to chill or freeze but just remember to peel it off before icing the cake. I cut the cake into layers using a really sharp cake knife...it is flat, long and slightly serrated...you can get one at restaurant supply stores. Defintley chill the cake like the other ladies said...also try recipes that are more like pound cake...a bit heavier that will hold together well. I dont care for box mixes but that is just me. There are some great recipes out there...would be happy to send you a few that I use but you will need a small kitchen scale because they are professional formulas.

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Permalink Reply by Karen on June 21, 2010 at 6:44pm

Don't ever trash a cake ... mix it up all together with the frosting and make cake balls with it ... Freeze the balls and then dip in chocolate.

Darlene Celso said:

Thanks Theresa. I was trying to make my brother a birthday cake on Saturday and after 6 hours I trashed it and wondered if I should stop wasting my time, but, I decided I love doing it too much and I just need more practice....

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Permalink Reply by Karen Marie on June 21, 2010 at 8:03pm

Hi Darlene:

Here is the fudge cake recipe from Toba Garrett's book "Professional cake decorating" It is worth getting on Amazon or half.com.

Fudge cake

Makes about 2- 8" cakes

All purpose flour 7 1/2 oz
Sugar 7 1/2 oz
Brown Sugar 4 1/2 oz
Cocoa 2 1/4 oz (I use Hershey's)
Baking soda 1 3/4 tsp
Salt 1 tsp
Buttermilk 13 1/2 fl oz
Soft unsalted butter 6 oz (or whole milk plus 2 tsp white vinegar)
eggs 2
vanilla 1 tsp
4 1/2 oz dark chocolate melted (you can use Baker's)

Preheat oven to350 degrees F Prepare pans with a parchment circle to cover bottom of pan, spray with pan release or cooking spray.
Combine all ingredients except melted chocolate, mix on low speed scraping constantly until smooth. Add chocolate and switch to medium speed. Mix for about 2 minutes until thoroughly blended, scrape then on high speed for 2 minutes. Fill pans no more than halfway. Bake at least 30-40 minutes or until center test done with a toothpick. Let cool completely before removing from pans.


Almond Cake for Petit Fours

This cake is the real deal and sooo good! Makes a half sheet pan. I got this recipe while I was taking baking classes at Daytona College.

Almond paste 9 oz
Granulated Sugar 6 1/2 oz
Soft unsalted butter 6 1/2 oz
shelled eggs 8 1/4 oz (separate one egg white and set aside)
cake flour 2 oz
bread flour 1 oz

Preheat oven to 400 degrees F. Grease and line pan with parchment.
Break up almond paste into small chunks. Place in mixer with paddle and add one egg white. Blend until smooth. Add butter and cream until light and fluffy. Add sugar and cream until smooth. Whisk eggs to blend them. Set aside. Soft flours. Add to almond paste alternately beginning with a little flour and ending with flour. Scrape between each addition. Spread evenly in pan and bake until VERY light brown. Do not overbake. About 8-10 minutes. The cake should spring back when touched lightly. Cool completely in pan. Cake can be cut in 4ths then each cut into 2 layers, filled and iced to make petit fours. My favorite is raspberry jam with a ganache coating...omg!

Enjoy!

Darlene Celso said:

Karen,

I would love for you to send me some of your recipes. I have a kitchen scale so no problem. Thank You so much.

Karen Marie said:

I have always cooled my cakes completely in the pans but I put a parchnemt circle on the bottom before I add the batter...it makes taking the cake out a breeze...just loosen the sides and turn over, tap a bit and it will come right out. You can leave the parchment on to chill or freeze but just remember to peel it off before icing the cake. I cut the cake into layers using a really sharp cake knife...it is flat, long and slightly serrated...you can get one at restaurant supply stores. Defintley chill the cake like the other ladies said...also try recipes that are more like pound cake...a bit heavier that will hold together well. I dont care for box mixes but that is just me. There are some great recipes out there...would be happy to send you a few that I use but you will need a small kitchen scale because they are professional formulas.

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Permalink Reply by SugarEd Productions on June 24, 2010 at 7:38pm

I am prob the oddball, but I never fridge anything. I use a good doctored mix recipe ( the famous WASC) is one of many. Cool in pan for 10 minutes, flip out on rack and cool completely, then level and fill. ( I do not think it is a good idea to wrap a warm cake in plastic due to bacterial growth.) If your cake is totally cool and is falling apart when you level or torte, it sounds like the recipe is not sturdy enough.

JMHO

ShaZam

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