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?
Not all scratch recipes are created equal.
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:
7 Professional Secrets to Baking a Great Cake:
CC member recommended scratch cake recipes:
Oh Jan you are so awesome! Thank you for these links. I'm going to read them all right now!
Hopefully I can post an update that I made a perfectly crumbly-free cake after I read everything.
You're very welcome, tootie0809.
Wishing you baking success!!!!!