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Crumbly cake?

post #1 of 4
Thread Starter 
My cakes taste great, it's just most of them are super crumbly, no matter what recipe I use (for the most part). When I go to torte them, so many times they almost fall apart, particularly at the edges. I have an Agbay, so I know it's not the fault of the tool I'm using to torte (I LOVE that thing!). I have made WASC and I do absolutely love the consistency of it. It is the only recipe I can count on being stable and not falling apart on me. Most my scratch recipes though are what are giving me trouble. Any ideas on how to make a less crumbly cake?
We can judge the heart of a man by his treatment of animals. -Immanual Kant
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We can judge the heart of a man by his treatment of animals. -Immanual Kant
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post #2 of 4
Not all scratch recipes are created equal. icon_sad.gif

So perhaps using a scratch recipe that incorporates ingredients such as sour cream, buttermilk, oil, applesauce, etc. will help.

However, if all your scratch cakes turn out crumbly, it might be your scratch cake technique/s.

Here are some cake trouble shooting charts which might help you identify your problem:

http://tinyurl.com/6c745g

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

7 Professional Secrets to Baking a Great Cake:

http://tinyurl.com/2fxvuv

CC member recommended scratch cake recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-440803-.html

HTH
post #3 of 4
Thread Starter 
Oh Jan you are so awesome! Thank you for these links. I'm going to read them all right now! icon_smile.gif

Hopefully I can post an update that I made a perfectly crumbly-free cake after I read everything.
We can judge the heart of a man by his treatment of animals. -Immanual Kant
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We can judge the heart of a man by his treatment of animals. -Immanual Kant
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post #4 of 4
You're very welcome, tootie0809. icon_smile.gif

Wishing you baking success!!!!!
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