Cake Too Moist Crumbling Everywhere-Help Please
Decorating By harrisonsmama Updated 7 Oct 2007 , 5:33am by JanH
I made a red velvet cake and it is so moist that when i tort it, it crumbles. I have decided not to tort it, but I am afraid that it will fall apart before the wedding tomorrow. what can I do????? Shoudl I make styrofoam dummies?
I suggest throwing it in the freezer for about 15 minutes and then torting it. This will firm it up just enough that you should be okay. Also, throw it in the freezer just before icing it. Afterwards, keep it in the fridge for as long as possible before putting it together. If you can get away without stacking it until arriving, that will be best.
I make these yellow cakes that you can't tort without freezing them for the same reason.
Using a sharp serrated knife to cut the layers will make a huge difference!
Here's a thread describing how to cut & serve clean layers (of moist cake) without smooshing it into pieces/crumbs:
Cake Crumbly & Fell Apart when Cut:
http://forum.cakecentral.com/cake-decorating-ftopict-270713-.html
How to Cut Clean Layers:
http://forum.cakecentral.com/cake-decorating-ftopict-56739-.html
HTH
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