today just for family i made a german choc cake, from a mix, not altered. it baked great and rose nicely, i did this all yesterday. also made the icing from scratch filled and iced it. But when we cut into it at dinner time, it was so crumbly, not dry just fragile. there is no way i would want to make this for someone. as i believe a good cake should also have a clean cut when served. im guessing it is just the mix as ive never made this before. its been years since i have made a straight mix. is there a better recipe for GCC, one that cuts clean?
I think I know the look you mean. I'm a mix-baker....Betty Crocker only. Refrigerating the cake helps. I made my first add-pudding-to-the-mix this past weekend (box of pudding and 1 extra egg) and it gave a FABULOUS texture and a beautiful cut! In my photos are 5 photos showing how to cut a wedding cake (last page ....last 6 photos) .... take a look at the cut piece in photo #5 and let me know if this piece looks better, worse or about the same as what you are talking about.
mine was so much worse, it just crumbled. the icing didn;t help though being full of coconut and pecans. I would just hate this to happen to a cake i had sold. ive never sold a GCC, and im fully confident in my other cakes cutting smoothly, im just looking at being prepared with a great recipe incase i have to make a Gcc. has anyone ever used the wasc additions to a GCC cake, obviously without the almond. that recipe is great.
I use DH German Choc Mix. I add 4 eggs, buttermilk instead of water and 1 whole bar melted Baker's German Chocolate (cooled a bit and added at the end). This makes a great tasting, moist cake - not too dense, but not crumbly. I made my DH a GC bunny out of this and it did really well.
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