Anyway To Make A Cake Less Crumbly & Fragile?

Decorating By Iloveweddings Updated 21 Jun 2008 , 11:16pm by diane

Iloveweddings Posted 21 Jun 2008 , 9:01am
post #1 of 9

Hi. Is there anyway to make a cake less crumbly & fragile? Thanks in advance.

8 replies
Mike1394 Posted 21 Jun 2008 , 9:36am
post #2 of 9

More egg whites stronger flour

Mike

Iloveweddings Posted 21 Jun 2008 , 9:44am
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Thanks for your response. What is stronger flour?

leepat Posted 21 Jun 2008 , 9:44am
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If you are talking about after it is already baked I would spray it with simple syrup.

Mike1394 Posted 21 Jun 2008 , 9:51am
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Quote:
Originally Posted by Iloveweddings

Thanks for your response. What is stronger flour?




One that has a higher protien content. AP is stronger than cake flour, Bread stronger than AP, High Gluten stronger than bread.

Mike

Petit-four Posted 21 Jun 2008 , 8:54pm
post #6 of 9

I've started mixing cake flour 1 to 3 with regular flour, and find I get a cake with a nice soft texture, and it seems to stay together well.

Hope that helps ...

staten93 Posted 21 Jun 2008 , 9:12pm
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I add a couple teaspoons of meringue powder to the dry ingredients. It makes a firmer cake.

CakeDiva73 Posted 21 Jun 2008 , 9:16pm
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I always refridgerate my cakes really well before torting and crumb coating, moving quickly so the moisture doesn't evaporate. I have one scratch chocolate cake recipe that is delicious but such a crumby mess that I hate working with it.

I sometimes use simply syrup but once, when I went over board and basically coated the whole thing in syrup, I found my icing didn't adhere as well.

diane Posted 21 Jun 2008 , 11:16pm
post #9 of 9

you can increase your eggs and decrease the oil. icon_smile.gif

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