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

More egg whites stronger flour

Mike

Thanks for your response. What is stronger flour?

If you are talking about after it is already baked I would spray it with simple syrup.

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 ...

I add a couple teaspoons of meringue powder to the dry ingredients. It makes a firmer cake.

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.

you can increase your eggs and decrease the oil.