Help! My cakes keep crumbling
I've always had a passion for baking and I've always been really good at it. I've been a cake decorator at a grocery store for a few years and I've been doing it on the side at home for family and friends for 1 year. I'm now attempting to start my own business and i'm having a horrible time getting my cakes to come out. When I bake them from scratch they come out way too dry and when I doctor up a cake mix they crumble on me and I end up trying to glue them back together with icing, which doesn't work. I'm starting to get very discouraged because i hate wasting cake just baking it over and over again trying to get it right. At my grocery store we get them in frozen, so I don't have to worry about it. I have confidence in my cake decorating abilities but the cakes themselves always seem to be lacking in some way. Any advice would be greatly apprciated! Thanks
Replies to This Discussion
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Permalink Reply by Deah on
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Have you tried the WASC recipe? It is very popular and holds up well. If the recipe works for you there are tons of flavor variations. http://www.cakeswebake.com/forum/topics/original-wasc-white-almond
Check your oven temperature also. Sometimes the temps are off which could be causing your dry cake - likely overcooked.
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Permalink Reply by Theresa Happe on
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Try chilling your cake before you decorate it. It's less likely to fall apart. Sometimes when your icing consistency is too stiff, it will tear the cake.
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Permalink Reply by Tiffany Wiegel on
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I do put them in the fridge overnight and it does help some, i've considered freezing them but i've also heard that if your going to cover it in fondant that creates condesation later so i've been hesitant to do that. But thank you for the advice
Theresa Happe said:Try chilling your cake before you decorate it. It's less likely to fall apart. Sometimes when your icing consistency is too stiff, it will tear the cake.
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That actually is the only recipe that comes out pretty good that I have tried. Maybe I should look into more variations on that and see if some of the others might work better as well. Also, I live in Colorado and was told maybe the high altitude might be affecting it as well. Thank you very much for your advice.
Deah Aldridge said:Have you tried the WASC recipe? It is very popular and holds up well. If the recipe works for you there are tons of flavor variations. http://www.cakeswebake.com/forum/topics/original-wasc-white-almond
Check your oven temperature also. Sometimes the temps are off which could be causing your dry cake - likely overcooked.
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Permalink Reply by Karen Marie on
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Tiffany here s the yellow cake recipe I use it never fails me....
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
prepare pans by greasing and cutting a parchment circle to fit inside the bottom
of the pan
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 mixer. 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 minutes 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 minutes depending on the oven. Cool completely on a wire rack before removing from pans.
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