I have been baking for years; however I just got into cake decorating. When I bake my cakes, weather they be frm a box mix or scratch, when they cool, and I put them on my turn table to crumb coat, my icing always pulls the cake and then the cake crubmles and falls apart! I end up having to run to my local bakery to get a cake for whatever occasion I am baking for.
I would like to know is there a different type of cake we are supposed to use that does not crumble when frosted?
I see on the cake shows on TV how they just take their cakes, level, and fill and stack with no problem. My cakes ALWAYS crack, crumble, and fall apart.
When I first started decorating my cakes - as soon as I applied the icing - they fell apart - the icing stuck - it was a huge mess! lol
The reason - my icing was waaay to thick! Next time try adding a extra tablespoon of water, it should be a thin consistency when icing a cake - if it's still to 'stiff' try adding one more tablespoon!
Also - put your cake in the fridge for an hour or so - before you ice it
agree .... sounds like your icing is too thick.
agree. Icing should be about the same consistency as stiff whipped cream.