I am having a lot of trouble with my cakes! when i watch amazing wedding cakes, ace of cakes or challenge, they cut there cakes perfect. when they slice the cake or cut apart out of it, you don't see crumbs everywhere like you do when you see me cut my cake. i think my cakes are too soft but i use a box mix can anyone help? how do i make my cake more stable?
Your cakes aren't too soft, your knife is not sharp
(you're actually squashing the cake resulting in crumbs).
Illustrated guide to cutting perfect cake slices by indydebi:
http://cateritsimple.com/_wsn/page10.html
(Much easier than the Wilton method.)
HTH
That's the problem?!!! I have been going crazy trying to fix the problem, and all I needed was a sharp knife. I feel silly. So box mix cakes are sturdy enough to stack?
Yes, they are.
It's the job of the cake support system to hold the cake tiers/structure upright - not the cakes themselves.
Everything you ever wanted to know to bake, assemble and decorate your 1st tiered/stacked/layer cake:
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
Above has illustrated and detailed instructions on the various cake support systems.... Also has popular CC b/c and fondant recipes as well as doctored mix recipes (WASC).
HTH
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