hmmmmm........when you say 3 layer, was this 1 layer torted to be 3 layers or 3 layers that you baked separately?
I was going to say that either they were not cooked enough or that the filling was getting absorbed into the cake making it gummy. Maybe....
two layers torted into 4 but only used 3 and made cake balls out of the forth. I baked and wrapped in plastic and put in fridge and as I am typing I remember I didn't let the cakes cool all the way, was in a hurry, do you think that is the reason
Thanks dkelly
I've never froze cakes before and I read on here to flip them out while warm and wrap in plastic wrap. That doing that would make them real moist. They came out real gummy.
I've never froze cakes before and I read on here to flip them out while warm and wrap in plastic wrap. That doing that would make them real moist. They came out real gummy.
they came out gummy from wrapping warm?
then that is my problem, that was the only thing I did different so that has to be it, right?
Thanks LaBellaFlor
Thats the first time I tried freezing cakes and thats the only thing I could think of. It was like a layer of gumminess that I had to cut off. Someone said I may not have wrapped it tight enough, but I have industrial plastic wrap and wrapped them pretty tight. It made me stick to not freezing cakes.
That's a good thought about wrapping warm, that had to be the culprit if it was the only thing you did differently.
There's a member on here (if I remember correctly and I'm not mixing up sites) that recommends wrapping warm layers, hot in fact, and freezing them right away. She/he claims this gives them a very moist cake.....maybe by moist she/he means "gummy". 
yuck! 
I tried freezing for a while when I joined this site and saw how many people do it successfully, but I didn't like the results, not the taste but the results I was getting with my buttercream not adhering to the cake and many blowouts.
I decided it was from freezing so I stopped and haven't had any more problems....thank goodness. I also wait until the layers have cooled before I wrap them.
Your right Dkelley it was on this site. I was following thier advice. It's jsut funny how some things for soem and not others, cause it certainly didn't work for me.
Freezing doesnt work for me either.
I do wrap my cakes when they are bit warm though, I'm too inpatient to wait until they are complexly cooled to wrap them and get them in the fridge.
I have had the gummy bottom effect on cakes though and it happened when I wrapped them with heat still coming off of the them (opposed to just slightly warm in the center).
It was gross, sticky and messy, never did that again!
that sure makes me feel better knowing for sure what I did wrong, I was besides myself for a while then I said to myself just start over and make another cake and use the good part for cake balls, I am so glad to know it is so simple to correct what I did wrong.
i notice that somethimes i use way to much of the cake release in my pans. and i think that is why mine come out like that, Just a thought,
I freeze mine but I wait until completely cooled! It seems to make a big difference in the moisture in the cake.
I recently made a cake and didn't wait till completely cooled. It was as though I didn't bake it at all. YUCK! My lil dog even cocked her head at me, like I was nuts. She wouldn't touch it! LOL
I freeze mine but I wait until completely cooled! It seems to make a big difference in the moisture in the cake.
I recently made a cake and didn't wait till completely cooled. It was as though I didn't bake it at all. YUCK! My lil dog even cocked her head at me, like I was nuts. She wouldn't touch it! LOL
LOL even our dogs are "cake snobs" 
Too funny!
That's a good thought about wrapping warm, that had to be the culprit if it was the only thing you did differently.
There's a member on here (if I remember correctly and I'm not mixing up sites) that recommends wrapping warm layers, hot in fact, and freezing them right away. She/he claims this gives them a very moist cake.....maybe by moist she/he means "gummy".
yuck! I tried freezing for a while when I joined this site and saw how many people do it successfully, but I didn't like the results, not the taste but the results I was getting with my buttercream not adhering to the cake and many blowouts.
I decided it was from freezing so I stopped and haven't had any more problems....thank goodness. I also wait until the layers have cooled before I wrap them.
I wrap my layers in plastic about 5 minutes out of the oven and never had a gummy cake.
Gummy cake usually indicate a mixing issue.....
Maybe because you wrapped them early but i do it too! I would bet you didn't get them baked all the way or they weren't mixed right or long enough ( i'm guessing the later)
when I torted the layers they were done, except the bottoms were gummy, this never happened before. I made a single layer today and didn't wrap it till it was cooled all the way and put in the fridge, I will check it out in the morning, I had to get back on that horse and try again lol, I'll just make more cakeballs with it and bring to my moms, if it isn't gummy. Thanks everyone for the info.
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