Problem When I Cut The Cake!

Decorating By anais_o Updated 7 Sep 2009 , 11:11pm by anais_o

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anais_o Posted 7 Sep 2009 , 3:31pm
post #1 of 15

hi, im having problems with my cake lately, everything seems perfect until i cut the cake,( it brakes ) when i cut it. what can be the problem?? please i need help! thank you!

14 replies
 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 7 Sep 2009 , 3:36pm
post #2 of 15

how fresh is it?

I like to freeze my cakes--they are baked to order but I freeze them because I think they slice better after freezing.

So sometimes being too fresh is a problem.

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-K8memphis Posted 7 Sep 2009 , 3:37pm
post #3 of 15

but what do you mean by 'breaks'? Could you describe that?

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notjustcakes Posted 7 Sep 2009 , 3:38pm
post #4 of 15

Ditto to K8...It is so much easier to handle once frozen, because it tightens the crumb.

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kathy164 Posted 7 Sep 2009 , 3:55pm
post #5 of 15

Do you let them thaw before you cut them then? Or cut them frozen? I am worried the frozen would cut great, then as it thaws, fall apart?

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sweetreasures Posted 7 Sep 2009 , 3:58pm
post #6 of 15

do the layers fall apart at the filling? When you pick it up to place on the plate it comes apart? That's what mine sometimes do.

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sweetreasures Posted 7 Sep 2009 , 4:06pm
post #7 of 15

In which case I think the filling isn't moist enough, such as my choc mousse filling

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anais_o Posted 7 Sep 2009 , 10:09pm
post #8 of 15

hi kate! yes i freeze them too even if its just over night, and i still have this problem. when i cut it, the slices just brakes in pieces. its hard to get a clean slice.

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anais_o Posted 7 Sep 2009 , 10:17pm
post #9 of 15

hi thank you kathy,
thats my other question will it fall apart as it thaws??? is that the problem??? i think the cake is fresh, i usually make the cake about 2 or 3 days before and freeze it.

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anais_o Posted 7 Sep 2009 , 10:27pm
post #10 of 15

hi sweetreasure, it actually breaks apart with the knife cutting it. maybe the filling? hummm

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anais_o Posted 7 Sep 2009 , 10:42pm
post #11 of 15

thank you girls for all your replies!! this is been very dissapointed for me. i need to get to a conclussion soon. icon_surprised.gif(

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-K8memphis Posted 7 Sep 2009 , 10:44pm
post #12 of 15

Are you sawing the slice or are you just smashing down with the knife? Are you using a clean knife? Is this fondant covered? You gotta cut through the fondant then cut the cake.

What kinda cake is it?

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anais_o Posted 7 Sep 2009 , 10:53pm
post #13 of 15

its buttercream with fondant, yellow cake. im smashing the cake all the way down ( not moving the knife side to side). other people are having this problem with my cake too. but when i cut leftovers from the fridge it cuts clean. is it getting too thaw??

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indydebi Posted 7 Sep 2009 , 10:53pm
post #14 of 15

a sharp straight edge knife works better than a serrated knife.

Once you cut the big 2" strip, you might try laying that strip down on it's side. This is a great way to get clean cuts because you're not smooshing the cake down thru the icing/fondant.

See my web page for what I mean: http://www.cateritsimple.com/id10.html

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anais_o Posted 7 Sep 2009 , 11:11pm
post #15 of 15

yes i use a straight edge knife. it also happened with just buttercream too. but this is really making sence thank you so much. i'll definitely gonna try that.

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