suvimaal Posted 19 Apr 2013 , 3:25pm
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I've been making cakes for abt year.but always they r great in taste.and really soft too.but i've been having a problem of cake breaking.speciall when i bake square shape cakes.like 8" x 10" size.after i take it our from the oven i'm turnin it upside down to directly to the board to do frosting.since its soft sometimes my cakes easily gets broken from the middle of it.or some parts are not getting out from the tray and it is litle sticked to the tray.so i have to use oil papers everytime even after i take it to the decorating board.otherwise it could have get messed while i slice it to fill the frosting in to middle.can enyone help me please.sorry for my bad english.

8 replies
suvimaal Posted 19 Apr 2013 , 3:27pm
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and i always use same recepie.for 1kg cake 250butter 250 flour 250 sugar and 4 eggs.also vanilla and abt 2 and half teaspoons of baking powder

gbbaker Posted 19 Apr 2013 , 3:45pm
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Do you use parchment paper on the bottom?  Also if you froze it for a bit , that would help remove from the pan.

 

Also if you try to decorate a freshly baked cake they tend to crumble, so maybe make it the day before and refrigerate or freeze .  Hope that helps

denetteb Posted 19 Apr 2013 , 3:59pm
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I use parchment paper on the bottom, spray on the sides.  Before I remove the cake I run a knife around the edge.  So between the paper on the bottom and the knife on the edges the cake is completely free from the pan before I try to remove it.   I cool it 10 minutes then remove from the pan.  To remove I put a cooling rack or you could use your board, upside down on top of the pan.  Then as one unit I turn the pan and rack over.  Then lift the pan off.  If you have a hump you will want to turn it back over onto the bottom side or it can break as the higher edges bend down to the rack from gravity.  Not sure if any of this helps your problem or not.

suvimaal Posted 19 Apr 2013 , 4:42pm
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thanx  gbbaker and  denetteb most of the time i run a knife around the edges of pan too.it helps to loosed the frim edges.i'm using parchment papers under the pan.yes freezing it makes less crubmle. but every time i frezze it looses the softness when it has in the room temperature.i think i shud use the Rack to upside down as denetteb sujjested.thanks soo much.

denetteb Posted 19 Apr 2013 , 5:00pm
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How are you greasing your pan?  The edges shouldn't be that firm. 

iCookiBake Posted 19 Apr 2013 , 5:00pm
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This happened to the last cake I baked. It broke down the middle but not all the way through, thankfully I was able to patch it up with icing. I think it's because I tried to turn it out of the pan and it was too hot.. and that's somethign i wouldn't normally do but I was just rushing I guess. Normally I would run a knife around the edges, but then let it sit for at least 10 to 15 minutes but turning it out to finish cooling.

kearniesue Posted 19 Apr 2013 , 5:13pm
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If it breaks in the center, it sounds like the center has a bump, so when you turn it over it isn't quite flat on the the board and when gravity pulls the ends down, it breaks in the middle.  If that's the case, then use a clean towel and put it over the cake before you flip it over (when it is still hot).  Push down on the center to level the cake before you flip it.  That will make it sit nice and flat on the board and may help with the problem. 

kaysmith Posted 17 Aug 2013 , 11:59am
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AI hope you have solved your problem . Perhaps greasing the tin well and leaving the cake to cool in the tin before trying to get it out of the tin will help you. Good luck.

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