siealy Posted 19 Jan 2006 , 1:55am
post #1 of

I finished my first cake for my Wilton classes last night. Tonight I cut into it and it just crumbled. Why does this happen? Is there something I can do to prevent it in the future? I was thinking maybe I mixed it for to long. Thanks in advance.

6 replies
Loucinda Posted 19 Jan 2006 , 2:02am
post #2 of

What kind of cake was it? (flavor and if it was a mix or scratch?) It is upsetting to have something you work hard on not be the way you think it should be. Give us some more info and we'll see if we can figure out what the problem was. icon_sad.gif

siealy Posted 19 Jan 2006 , 2:14am
post #3 of

It was a yellow cake that I made from scratch. After I baked it I let it cool 10 min and then flipped it out onto a cooling rack. Once it was completely cooled, I wrapped it and froze it over night. The next day I took it out of the oven and immediately iced it with bc. As you can tell, I am very new to this, so any tips or suggestions would be great! Thanks.

siealy Posted 19 Jan 2006 , 3:34am
post #4 of

Sorry - didn't take it out of the oven, took it out of the freezer icon_lol.gif

peachstate Posted 19 Jan 2006 , 3:37am
post #5 of

I dont normally freeze cakes, but I would let it warm to room temp. before icing it next time.

auntiecake Posted 19 Jan 2006 , 3:54am
post #6 of

If you ice it before thawing just do a thin crumb coating to keep the moisture in. Then let it set til it crusts and frost as usual. Was it dry? Overbaked? This could cause it also.

siealy Posted 19 Jan 2006 , 5:22pm
post #7 of

I will try just putting a crumb coat on next time. I don't think that I over baked it, it didn't turn out dry, just crumbly. I have been known to burn things though.icon_surprised.gif Thanks for the ideas!

Quote by @%username% on %date%