Cake Crumbled During Serving
Decorating By RebeccaJean Updated 2 Sep 2007 , 7:34pm by springlakecake
I made a very moist chocolate mayonnaise recipe from scratch I have used for years for 8" and 10" round layers cakes. I made the same exact recipe recently for a 14" round torted 1 tier wedding cake with raspberry filling. It baked, cooled, and frosted just fine. But the bride told me it was crumbling apart when they were cutting and serving it. She was very sweet about it but it was very disappointing to me that the cake did not hold together like it usually does. Any advice? Was it because it was a larger cake or maybe could not handle the weight of the fondant? I had never put fondant on it before.
From your description the problem isn't the cake it's the cutting - or rather lack of it.
Sounds like a dull bladed knife or serving tool was used to smoosh the cake down - rather than a sharp knife that cut though the layers.
This has been mentioned in previous posts:
http://www.cakecentral.com/cake-decorating-ftopict-270713-.html
http://www.cakecentral.com/cake-decorating-ftopict-56739-.html
HTH
I only bake for freinds, meaning no money at all. But I have instructions that I go over with them as well as give them to them printed out. I have gone so far as to lend them the proper knife and cake fork. Cake forks really, really help.
im wondering did you bake it the same day? some cakes are just better the next day or after resting. It could also have been because they didn;t wipe the knife of regularly enough. so sorry, bet it tasted great anyway.
I had that happen to me once. I was using a new recipe though. For some reason the cake just wouldnt hold together when I cut it. It was moist but crumbly. I really don't know what went wrong, but I stopped using that recipe and havent had a problem since. I was embarrassed though because I had used the same recipe on a couple of cakes before I realized there was a problem.
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