I've noticed when I cut one of my cakes it crumbles apart...I use DH mix, and I always use simple syrup. please help, I have a big cake order for saturday and I don't want it to happen again...

What kind of knife are you using? Are you "cutting" thru the cake or are you "pushing" thru it? I always use DH and I've never had any problems with it being crumbly. I use a sharp knife and wipe it clean for each cut of the cake. Do you straight box mix? I use the WASC recipe by kakeladi becaue sometimes straight box mix can be a little too crumbly/fluffy.

aaaaaanother thread on cake crumbling when cut:

http://cakecentral.com/cake-decorating-ftopict-270713-.html

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

http://tinyurl.com/yay22w

HTH

I use the straight box, I don't think it's the knife because my last cake order I also asked her if it crumbled and she said yes...

I think I found my answer from the links above, the minute I take it out the oven I emediatly remove the cake from the pan onto the cake cirlces and sometimes right into the fridge...I guess that's a no no

Why are you using simple syrup? If it's a box mix, the stabilizers should keep it moist. You may want to try one without the simple syrup because you may be making it too moist by using it.

the reason I use the symple syrup is because us spanish people like it, and they all request the "puertorican style cake" which we call it wet. either brandy or almond flavored...so you think its because of the symple syrup? and not taking it out the pan as soon as it comes out the over?

Yes, I would doctor the mix to be firmer since you have to add the simple syrup. Try it out first, though. You want to be sure it is still what your clients want.

Ok, thank you guys!!