tootie0809 Posted 6 Aug 2008 , 6:09pm
post #1 of

My cakes taste great, it's just most of them are super crumbly, no matter what recipe I use (for the most part). When I go to torte them, so many times they almost fall apart, particularly at the edges. I have an Agbay, so I know it's not the fault of the tool I'm using to torte (I LOVE that thing!). I have made WASC and I do absolutely love the consistency of it. It is the only recipe I can count on being stable and not falling apart on me. Most my scratch recipes though are what are giving me trouble. Any ideas on how to make a less crumbly cake?

3 replies
JanH Posted 6 Aug 2008 , 8:15pm
post #2 of

Not all scratch recipes are created equal. icon_sad.gif

So perhaps using a scratch recipe that incorporates ingredients such as sour cream, buttermilk, oil, applesauce, etc. will help.

However, if all your scratch cakes turn out crumbly, it might be your scratch cake technique/s.

Here are some cake trouble shooting charts which might help you identify your problem:

http://tinyurl.com/6c745g

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

7 Professional Secrets to Baking a Great Cake:

http://tinyurl.com/2fxvuv

CC member recommended scratch cake recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-440803-.html

HTH

tootie0809 Posted 6 Aug 2008 , 9:38pm
post #3 of

Oh Jan you are so awesome! Thank you for these links. I'm going to read them all right now! icon_smile.gif

Hopefully I can post an update that I made a perfectly crumbly-free cake after I read everything.

JanH Posted 7 Aug 2008 , 2:43am
post #4 of

You're very welcome, tootie0809. icon_smile.gif

Wishing you baking success!!!!!

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