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Welcome to the Cake Decorators Q&A

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asked May 31st 2012

Crumbly cake

Hi can anyone help my cakes are to crumbly I am using the same weight as the eggs in my butter flour and sugar but it’s to soft and crumbly to do anything with is it better to freeze a cake first? I just dont like the sound of frozen instead of fresh thanks 
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Hi can anyone help my cakes are to crumbly I am using the same weight as the eggs in my butter flour and sugar but it’s to soft and crumbly to do anything with is it better to freeze a cake first? I just dont like the sound of frozen instead of fresh thanks 
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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.

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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

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I think madeira is better for carving.

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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.

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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

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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.