Cracking Cake

Decorating By paulstonia Updated 7 Aug 2008 , 12:57pm by aswartzw

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paulstonia Posted 6 Aug 2008 , 2:25pm
post #1 of 7

Hey guys just a quick question, making a large sheet cake with bc cake mix and it is cracking. Help. Its a white cake, will vanilla pudding change the flavor much and will it help?

6 replies
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TexasSugar Posted 6 Aug 2008 , 5:31pm
post #2 of 7

When is it cracking? Where is it cracking? Is it cracking during baking? Or after you take it out of the oven and are cooling it?

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aswartzw Posted 6 Aug 2008 , 6:05pm
post #3 of 7

Is it cracking while trying to transport it? If so, I suggest you flip it to where you need it using cake boards and cooling racks. Also, a quick 15 minutes in the freezer will firm it up and make it more stable.

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paulstonia Posted 7 Aug 2008 , 12:24am
post #4 of 7

It's cracking while it is baking!

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varika Posted 7 Aug 2008 , 12:41am
post #5 of 7

Lower your temperature and use baking strips. Also use flower nails or heat cores of some sort.

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Kandy4283 Posted 7 Aug 2008 , 1:21am
post #6 of 7

mine does the same some times, i just fill the cracks in ( if they are not horribly bad) with frosting, then do a crumb layer of frosting then the regular layer, not sure if this will work for your issue, but it may help!!

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aswartzw Posted 7 Aug 2008 , 12:57pm
post #7 of 7

Try baking at 325 next time. Definitely use bake strips that have been soaking for at least 15 minutes. I usually only use a flower nail for 10" cakes or larger.

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