Cake Sides Broken

Decorating By newcakepassion Updated 10 Jul 2013 , 7:30am by newcakepassion

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newcakepassion Posted 5 Jul 2013 , 9:15pm
post #1 of 7

Hi All,


I had baked a carrot cake and wanted to cut through in the middle for filling and icing the layers.Unfortunately the sides of the cake was so broken and falling apart even after freezing the cake for 4 hrs.


the taste was very good ,very soft .But it became a wrong cake for my plans :(


Can anyone please tel me why did it happen so?what should i do to correct the mistake next time?




Cake Passion.

6 replies
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maymay0829 Posted 6 Jul 2013 , 1:59am
post #2 of 7

AI usually chill overnight if it needs slicing.

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kakeladi Posted 6 Jul 2013 , 3:36am
post #3 of 7

It sounds like there might be a problem with recipe you used.  It's really hard to tell w/o seeing what you are talking about. Did you prepare the pans properly?  Did you have to scrape the sides of the pan to get the cake out?  It sounds like you chilled it enough that there should not have been a problem - it doesn't need to be chilled overnight really. If one works in a busy bakery we certainly don't have the time to do that :)

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newcakepassion Posted 7 Jul 2013 , 4:57am
post #4 of 7

Thank u kakeladi for ur response. I removed the cake out of the pan and refrigerated it wrapped in clingfilm.


Does the cake crubmle if the eggs are beaten for too long?






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kakeladi Posted 9 Jul 2013 , 9:11pm
post #5 of 7

Sorry to take so much time to reply but I don't have access to a computer on Sun & Mondays :(


A cake crumbles from not enough moisture or over baking (that dries it out).  I don't think one can over beat eggs enough to cause that problem but I don't from scratch.

The only other thing I can think of would be that the knife you used was not sharp enough. 

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bct806 Posted 9 Jul 2013 , 9:22pm
post #6 of 7

You can't beat the eggs for too long. If you beat the whole batter for too long it will tighten up and become more dense. If you over beat egg whites that are used to leaven a cake, the same can happen. If the sides were crumbly it sounds like the cake didn't bake evenly and the sides were a bit overdone. Cling wrap or putting my cake under a dome usually helps me with that. Maybe invest in some bake even strips or make some yourself. What are you baking you cakes at? I bake mine at 350 for the first 10 and then reduce it to 325. 

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newcakepassion Posted 10 Jul 2013 , 7:30am
post #7 of 7


Thank you both for your responses! Gives me a relief that there is someone so knowledgeable I can turn to and get answers in person !

The cake was properly cooked from inside. I need to try the bake strips next time ! Never knew of this one before ! Thank u soo much for this wonderful tip.

I baked mine at 350 as u said and then 330 after few mins.

May be what I think the problem was that I pulled the cake from the baking pan immediately without letting it cool for few minutes!!


Once again thank you all  icon_smile.gif

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