Newbie Questions On Two Cakes--Kind Of Long
Decorating By chloe1979 Updated 28 Jul 2006 , 6:18am by TamNan
I need some help with two problems I have never run into...
1. My chocolate cake's corners are crumbly. Is this a signal that the cake is a disaster (overbaked?) Or, is this normal... it is my first time using cake release... I wonder if I used too much, etc.
2. I made a white cake in a 10" pan (doctored butter recipe white cake DH mix). It has a lip around the top of the pan (went over the top of the pan). It looks okay, but the lip of the cake is hard. If I level it to pan height, can I go ahead and assume all is well?
I use the wilton icing recipe (crisco, etc.), which I know is quite "greasy" so I am wondering if that helps to keep the cake moist. I am so scared to redo these--I have a 3-tier cake (first one), a 1/4 sheet, a 9" round, 3 doz. cupcakes, and 4 doz. decorated sugar cookies that I have to deliver on Saturday...
Please help!
I need some help with two problems I have never run into...
1. My chocolate cake's corners are crumbly. Is this a signal that the cake is a disaster (overbaked?) Or, is this normal... it is my first time using cake release... I wonder if I used too much, etc.
Crumbly or crumby - all cakes have crumbs - use a brush or hand to brush it off. Crumbly - might have more problems....
2. I made a white cake in a 10" pan (doctored butter recipe white cake DH mix). It has a lip around the top of the pan (went over the top of the pan). It looks okay, but the lip of the cake is hard. If I level it to pan height, can I go ahead and assume all is well?
You had more batter than pan - the edge just is over cooked. While in the pan cut it off level to the pan.
I use the wilton icing recipe (crisco, etc.), which I know is quite "greasy" so I am wondering if that helps to keep the cake moist. I am so scared to redo these--I have a 3-tier cake (first one), a 1/4 sheet, a 9" round, 3 doz. cupcakes, and 4 doz. decorated sugar cookies that I have to deliver on Saturday...
Please help!
I don't think buttercream makes a cake moist but it might help keep it moist (seals it).
Goodness! It sounds as if you have your hands full! Did you plan it this way or did it just fall into place?
Your chocolate cake may be crumbly on the edges because the edges are over cooked. Did you use a flower nail in the center while baking? That helps to keep the cake cook more evenly.
On the white cake, sounds like you cooked at too high of a temp. I have found white cake bakes WAY differently than any other flavor. I don't know why, but I just dread white cakes! Anyway, level it to the pan and torte it, you'll do fine.
When I have used cake release, I get more crumbs also. Take a pastry brush and brush off as much crumbs as poss. and then do your crumb coat, should do just fine. The white, the edges rose quicker than the middle, iether lower temp 25 degrees, use flower nail, cake strips. trim and level and should be fine also.
Quote by @%username% on %date%
%body%