Carving Cake - Make Cake More Dense

Baking By Shan8789 Updated 21 Apr 2010 , 1:07am by Shan8789

Shan8789 Posted 20 Apr 2010 , 4:54pm
post #1 of 8

I need to know how to make my cake more dense because when i start to carve it, the whole thing just starts crumbling icon_cry.gif

7 replies
poohsmomma Posted 20 Apr 2010 , 6:22pm
post #2 of 8

What type of cake are you making?

l80bug79 Posted 20 Apr 2010 , 6:30pm
post #3 of 8

I have the same problem using a doctored cake box recipe. I want a good recipe for a sponge cake that will hold up like they use on tv. (yes, i said it, but that's what I want) when i tort and have an inch layer it's like it just crumbles in my hand.

ChoueiriCakeCo Posted 21 Apr 2010 , 12:48am
post #4 of 8

I've read that it helps to carve the cake when it's frozen so it isn't so crumbly.

Kitagrl Posted 21 Apr 2010 , 12:53am
post #5 of 8

I don't carve frozen because it seems too hard, but I do always carve when the cake is chilled....

Nacnacweazel Posted 21 Apr 2010 , 12:55am
post #6 of 8

Just throw that sucker in the fridge for about 30 minutes to an hour. Does the trick for me everytime. I've tried all kinds of cakes and it works for every one of them. thumbs_up.gif

Shan8789 Posted 21 Apr 2010 , 1:02am
post #7 of 8

I'm making a cake for my nephew and he wants it to be "super chocolatey" so I know that there is going to be an issue with it being moist and crumbly. Does putting it in the fridge change the moisture level?

Shan8789 Posted 21 Apr 2010 , 1:07am
post #8 of 8

Thanks for the tips on chilling the cake! icon_biggrin.gif

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