Welcome to the Cake Decorators Q&A

Your ingredients sound fine.  I made a new chocolate recipe that crumbled (besides the fact that I also dropped it while turning over).  I think mine was slightly undercooked.  It made lovely truffles though ☺!  You are also making a victoria sandwich recipe not a madeira.  Victoria sandwich is not as firm especially if carving.

Hi ya I’m trying to make the teddy bear cake carving is ok a little crumbly but when I spread the ganache its pulling the cake to bits would I be better of with Madeira?

Thanks

I think madeira is better for carving.

With regard to freezing cakes. I did not like the thought of freezing cakes, but tried it and you do not know the difference. I did hear Paul mention once that the cake he uses have been in the freezer.  Also have to agree that Maderia is better for carving.

Louiseguild83, if your ganache is pulling bits off the cake try blitzing it in the microwave for 10 seconds at a time until it is a little more liquid.  You can apply your ganache in thinner layers, popping it in the fridge to firm up before adding the next layer.

Hope that helps!

JC x

Hi, first of all are you trying to carve it quite soon after baking?  You should never try to carve a cake that has not been either defrosted from frozen or wrapped and left in the fridge to settle for at least 24 hours.  For awkward shapes I carve as much as I can in small amounts first, then use a very fine grater to “sand”  it into shape.  I also use equal amounts of fat, sugar, flour and eggs, but I split the flour and use two thirds self raising and one third plain.  I use both fresh and frozen cakes, and honestly, I can’t tell the difference. 

If your ganache – or buttercream – is pulling and tearing your cake then it is either that your cake is too soft or your covering too stiff.  As jimmychoux says heat it up a little and it should be fine.