Cakes fall apart
I am just starting decorating cakes and my biggest problem is ..... My cakes continuously fall apart when I try to ice or slice in half to add filling. Any suggestions on what I am doing wrong? They are all very moist,but, not good for decorating or sculpting. Help!
Replies to This Discussion
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Permalink Reply by Theresa Happe on
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Chilling the cake first really helps. The other issue could be the consistency of your icing. If you find that the icing is pulling on the cake as you ice, it's too thick.
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Permalink Reply by Darlene Celso on
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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 Sharon on
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Oh don't give up Darlene, it is so much fun and rewarding. I am self taught and even love it at my level....I love the whole learning process. Right now I am taking a rest from Cake decorating because I am having trouble with my hands...boy I sure miss it....I may have to do just buttercream for awhile but I so love working with fondant but that is to hard on my hand right now, I have orders to rest it totally.Hope you have fun with it.
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 Shelley on
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Darlene,
There are so many variables involved with getting good cake layers for decorating and sculpting. Research the web for denser recipes for cakes that you are sculpting. But for normal cake layers that you want to torte and ice, make sure you are not removing your cakes from the the pan until they are fully cooled. Then chill fully. I would watch my icing consistency as well. With a little bit of persistence, practice and tweeking your recipes-I am sure you will be successful. There is no cake bad enough that no one will eat it, it's kinda like pizza.
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Permalink Reply by Mrs. P on
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Chilling in the fridge will definitely help. You may also want to bake three thin layers instead and then stack...this is what I do...I never tort. Good luck and don't give up :) oh and don't toss cake either!! Freeze for later and make a trifle out of it instead yum :)
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Permalink Reply by Lynne Salmon on
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Give a bit more detail for more help :)
Are you baking from scratch? Or using a box mix? Give us your icing recipe so we can help tweak it for better use.
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I have been taking my cakes out of the pans after just a few minutes, then cooling on a rack then chilling them. But, as I understand (and I want to), leave the cake in the pans until they are cooled, then remove them, then chill?
Thank you everybody!
Shelley said:Darlene,
There are so many variables involved with getting good cake layers for decorating and sculpting. Research the web for denser recipes for cakes that you are sculpting. But for normal cake layers that you want to torte and ice, make sure you are not removing your cakes from the the pan until they are fully cooled. Then chill fully. I would watch my icing consistency as well. With a little bit of persistence, practice and tweeking your recipes-I am sure you will be successful. There is no cake bad enough that no one will eat it, it's kinda like pizza.
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Not exactly :) Cool them in the pan on a rack for about 10 minutes, then remove them from the pan to the rack, cover w/plastic or similar to cool completely. If you leave them in the pan until they are cooled, they will stick in the pan when you try to take them out :(
........I have been taking my cakes out of the pans after just a few minutes, then cooling on a rack then chilling them. But, as I understand (and I want to), leave the cake in the pans until they are cooled, then remove them, then chill
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Thanks everyone for your help. It sounds like my problem is not chilling the cake after it cools. I love this website, everyone is so helpful and I have learned so much.
Thanks Again
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Permalink Reply by ann pallett on
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Darlene. I find if you try to fill, stack, halve or cut your cake on the day you baked it this doesn't always work, it's too fresh. wait till the following day. And make sure your buttercream is light and soft
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Permalink Reply by Laura Smith on
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Darlene - I ALWAYS bake ahead and freeze my cakes. After thawing, but while still a bit chilled, I torte them and/or carve. I don't know why, but they are so much moister since I started freezing, but not so moist that they crumble or fall apart. I've even stopped crumb-coating since doing it this way (one less step!).
Don't give up, once you get it, you'll have SO much fun! Keep asking questions and trying different things - you'll find your style in no time!
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Yes, Ann and Laura are right :) I forgot to mention that.
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