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Crumbly Cake
 
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StandingForJesus
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Joined: Feb 09, 2006
Posts: 219
Location: Sevierville, Tennessee
Birthday: Jul 28
PostPosted: Tue May 15, 2007 10:49 pm  Reply with quoteBack to top
Just wondering if someone can shed some light on this for me. My cakes are so crumbly when cut into. I'm embarrassed when serving wedding cakes just because the way they crumble when I cut them. What's weird tho, is they are very moist and good, not dry. If I were to decide if I wanted a slice of cake by the looks I would assume it were just way to dry to fool with. How could they TASTE so moist, but LOOK so dry? Any suggestions on a prettier sliced cake?
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JanH
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Joined: Mar 09, 2006
Posts: 9669
Location: Hebron, IN
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PostPosted: Tue May 15, 2007 11:53 pm  Reply with quoteBack to top
You might be pushing your server/knife through the cake, causing excessive crumbs...

You want to cut through the slices, so a better knife might be what you need.

I find that when cutting fresh homemade bread, using a serrated knife with a sawing motion works better than just pressing straight down (which results in a smushed slice).

Here's a similiar thread:

http://forum.cakecentral.com/c.....0713-.html

HTH
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StandingForJesus
Frequent Member
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Joined: Feb 09, 2006
Posts: 219
Location: Sevierville, Tennessee
Birthday: Jul 28
PostPosted: Wed May 16, 2007 12:14 am  Reply with quoteBack to top
Thanks, you know that makes sense. I keep telling myself when I start cutting these cakes at weddings, "I need to remember to bring a better knife next time". I always end up using the brides knife and server, and I honestly believe those are just for show, because I haven't liked ANY of the ones I've used. I just always forget to bring my own knife. I also read recently to have a wet towel handy to clean the knife off after each cut. Thanks again. Next wedding, wet towel, better knife!
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