Hi guys,

We just moved to Belgium and my little girl is having a b-day party tomorrow and I have to make a cake as there are no American Bakery's here and I have no idea what I am doing, I made a test cake the other day and it was fine then some how it fell apart??
How do you keep the cake from getting to Moist? And should you bake one day and decorate the next? I am clueless. Any advice would be helpful!!
Thanks

too moist????????? Never heard that one before!!! Are you sure you baked it all the way?? Sounds like maybe it wasn't done all the way when you took it out. did you cut into it to see how the inside looked???? How high up is belgium?? Geography is not my forte'...is there an elevation issue where maybe you need to adjust your cooking temp and time??? Anyhow I'll give you a bump

you know what..I think I may have under cooked it. The recipie said to cook for 30-35 min. at 350. I took it out at 30 min. I am always afraid I will burn things. The oven temps here are so diffrent then we have in the states. So as a result I have a 2 layer sheet cake the top layer is totally cracking open and I dont knwo what to do I have not decorated it yet . Do you have any tips on how to fill in cracked cakes??