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