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jenlg
Forum Addict
Joined: Jun 30, 2007
Posts: 528
Location: Dalmatia, PA
Birthday: Dec 11
Gallery Supporter Member
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 Posted:
Fri Sep 21, 2007 8:52 pm |
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Ok fellow CC'ers I'm going to leave this in the hands of the night shift here. I can't figure out why it is that whenever I make a chocolate cake it falls apart. I just made yellow, vanilla, and chocolate layers. The chocolate is the only one that crumbles. EVERY TIME! I flip it out of the pan and try to flip back right side up, or just move it to a cake board, and crack! I use the Wilton cake release and baking strips, and it's a box mix. Doesn't matter how long its left in the pan, cold or warm, still falls apart. Help please, what's going wrong?? |
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alanahodgson
Forum Fanatic
Joined: Jun 16, 2007
Posts: 1787
Location: Metro Detroit, Michigan, USA
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Fri Sep 21, 2007 9:04 pm |
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I don't have the answer for you. I know that the chocolate cake recipe I make is very delicate, too. I try to only handle the layers when they are cold b/c they will fall apart otherwise. |
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JanH
Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9685
Location: Hebron, IN
Birthday: Feb 14
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Sat Sep 22, 2007 1:19 am |
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jenlg
Forum Addict
Joined: Jun 30, 2007
Posts: 528
Location: Dalmatia, PA
Birthday: Dec 11
Gallery Supporter Member
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Sat Sep 22, 2007 8:57 am |
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Thanks for the help! I guess if at first we don't succeed, try again, and again, and again!
The second website was really helpful in other areas too! Thanks! |
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abslu
Regular Member
Joined: May 30, 2007
Posts: 171
Location: Paradise Valley, Montana
Birthday: May 25
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Sat Sep 22, 2007 10:38 am |
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I'm not sure where I got the tip, but I let my pans sit on a clean towel for 10 minutes after they get out of the oven then I turn them out and let them finish cooling on a rack. I also use the bake strips and the Wilton cake release. . . . good luck! |
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Phoov
Forum Addict
Joined: Aug 27, 2005
Posts: 874
Location: Kansas
Gallery Supporter Member
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Sat Sep 22, 2007 10:52 am |
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Might try adding an egg or two more. |
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Narie
Forum Addict
Joined: May 29, 2006
Posts: 965
Location: Northern Indiana
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Sat Sep 22, 2007 11:08 am |
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| Quote: | | EVERY TIME! I flip it out of the pan and try to flip back right side up, or just move it to a cake board, and crack! |
I don't know if this will help, if you are not doing this, place the rack over the pan before you flip it out. Then do not touch the cake until it is entirely cool, no flipping it back over. |
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briansbaker
Forum Fanatic
Joined: Jan 19, 2005
Posts: 1958
Location: TX.
Birthday: Aug 02
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Sat Sep 22, 2007 11:13 am |
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Just a thought.. Try adding just a little more Oil. If you will notice.. The cake box mix for chocolate always requires more oil than others. Just a thought! |
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Sionann
Junior Member
Joined: Apr 10, 2007
Posts: 67
Location: Oneonta, Alabama
Birthday: Dec 07
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Sat Sep 22, 2007 11:22 am |
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Don't know why it would do that but if you keep having problems...maybe you could stick it in the freezer for an hour or two so you could keep it together until you have it set to decorate. |
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vdrsolo
Forum Addict
Joined: Jan 29, 2007
Posts: 795
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Sat Sep 22, 2007 12:16 pm |
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I haven't had any problems with my chocolate cake cracking, have you tried to switch brands? I have used Betty Crocker choc fudge and also DH Devils food & Dark Choc (to DH mixes, add 1 pkg choc pudding, and an extra egg).
For larger cakes, I always line the bottom of my pan with parchment paper, try this, and it may help keep your cake together, don't remove it until the cake is cooled. |
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