Hershey17 Posted 11 Jun 2005 , 8:10pm
post #1 of

I can't seem to make a white cake mix with out the cake cracking or when its cut just crumbling to bits. icon_cry.gif
My white cakes are always very moist but they just won't stay together.
Can anyone help me? icon_sad.gif

2 replies
mochaboi Posted 11 Jun 2005 , 8:20pm
post #2 of

You know, I have the same problem...I have tried Collette Peters' white cake recipe about 4 times now, and every time, the cake just crumbles. I first thought that I was turning them out before they cooled long enough, but that wasn't it. I went to my Papa, who is like my cake guru, and he asked if I was beating my egg whites long enough, so I adjusted that a few times, and still crumbling. The cake TASTES Wonderful and it's very moist, but it just will NOT hold together. So if you find a solution, please, let me know...I am going to continute to experiment, and if I find anything, I will definitely post.

~Let them eat....CAKE!

JessicaM Posted 26 Jun 2005 , 10:25am
post #3 of

do you use only egg whites? I use the whole egg in my white cakes unless customer requests truly white cake. It is a little "sturdier" I like to say, especially good for character cakes and stacking cakes. It seems like when I make them with whites only they want to crumble apart, even adding just one whole egg and the rest whites will make a difference without much change in the color.

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