Help With Keeping My Cake From Falling Apart

Decorating By 2sweetcookies Updated 28 May 2008 , 10:56am by leah_s

2sweetcookies Posted 27 May 2008 , 11:05pm
post #1 of 7

I have a wedding coming up this weekend, each tier is half chocolate and half white. My problem is my chocolate cake somtimes falls apart at the edges. I have tried countless recipes and found I like the WBH the best and confetti cake but I';m so afraid this will happen again for the wedding cake,and I can't possibly try another recipe now. I don't have this problem with the white cake and hardly ever with the yellow. How do I keep my chocolate in one piece.

6 replies
diane Posted 27 May 2008 , 11:15pm
post #2 of 7

i put pudding in the mix and it made it denser. i had no problems with the corners. icon_wink.gif

2sweetcookies Posted 27 May 2008 , 11:38pm
post #3 of 7

Oh I know to put pudding in a box mix, but never thought to do it to a scatch cake. you don't have to alter any ingredients?

leah_s Posted 28 May 2008 , 1:35am
post #4 of 7

I think you just need to let it bake a few more minutes.

JanH Posted 28 May 2008 , 7:00am
post #5 of 7

Excess sugar in a cake formula can cause the cake center to sink after cooling, or to fall apart...

Cake troubleshooting chart:

http://tinyurl.com/2p5bdu

HTH

2sweetcookies Posted 28 May 2008 , 10:50am
post #6 of 7

should I let the cake completely cool in the pan?

does it have to cool top side up?

Is it better to use shortening and flour to coat pans or melted butter?

leah_s Posted 28 May 2008 , 10:56am
post #7 of 7

I let cakes cool completely in the pan, unless I need the pan, and then I give them 5 minutes and turn them out and reuse the pan.

Meh, sometimes they cool upside down, sometimes right side up. Can't see where it makes any difference.

I use pan grease to coat the sides of the pan with waxed paper in the bottom.
Pan grease is a mixture of equal parts bread flour, veg shortening and oil, whipped together. You can store it nearly forever at room temp.

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