A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut. (Here’s how to keep your knives sharp.) Cooling the cake and frosting makes both sturdier and less likely to squish, tear or crumble.
A chilled cake holds together better than a room-temperature or warm one, and fewer crumbs will lift from the cake’s surface during frosting. Tip: Don’t flour pans heavily before baking, as this creates excess crumbs. Remove the cake from the refrigerator and gently sweep away loose crumbs from its surface.
How to cut a cake properly?
When cutting standard layer cakes, you will want to use a knife that has a long and thin blade, cutting with a very gentle sawing motion so that you can easily separate all of the layers of the cake, leaving you with a clean slice.
How do you fix a crumbly cake?
Using butter and oils for high fat content is another solution to a crumbly cake. However, if you want to try a healthier option, both applesauce and banana are effective fat replacements in baking recipes.
How to cut cake with a serrated knife?
On the other hand, cakes that are meant to be fluffier, such as chiffon or angel food cakes, need to be cut with a serrated knife. Here, you would still use a sawing motion, but you would want to be gentle with it so that you do not affect the airiness of the cake.
Why is my cake crumbly when I cut it?
One of the most common causes of a cake becoming too crumbly will be because there is something going on with the dough of the cake. This could be that there is too much gluten in the cake flour. Gluten plays a role in cake-making too, just as it does with many facets of baking.
How do you cut a cake in half without breaking it?
To cut a cake layer in half, start by placing toothpicks at the halfway point around the edge of the cake. Then, take some dental floss and wrap it around the edge of the cake so it’s resting on the toothpicks.
How long should a cake cool before cutting?
Even if you’re not, you can cover up the horizontal cuts with a layer of frosting or a crumb coat during the cake decorating process. Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it. Set each layer out separately to help them all cool faster.
Why do cakes shrink after baking?
The cake bubbles shrink because air can’t get into those cake bubbles to replace the volume lost. Shrinking bubbles means shrinking cake, basically, and the shrinking occurs most towards the middle of the cake because the centre of the cake is softer, while the crust is too dry and stiff to contract.
Should you let a cake cool before cutting?
Wait until the cakes have cooled completely, or for the best results, chill the layers before trimming. When the cake is cool and more firm, it’s less likely to crack or tear.
Should you cut a cake when it’s hot or cold?
The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature.
Should I remove cake from tin immediately?
Keep the cake in its pan and let it cool on a rack for the time the recipe specifies – usually 15-20 minutes – before attempting to remove it. Try not to let it cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise they tend to stick.
Should I cover a cake while cooling?
You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.
Can you put a freshly baked cake in the fridge to cool?
Yes, you can put your cake in the fridge to cool, provided you let the cake cool briefly (about 5 to 10 minutes) on the countertop first. If you don’t allow a little cooling outside the fridge first, there is a risk of the cake sinking in the middle or sticking firmly to the sides of its pan.
How do you cut a cake with a knife?
Then, when you’re ready to cut, choose a long, thin knife. It’s useful to have a towel handy so you can wipe the knife down between every slice to keep your cuts crisp. Work from the outer edge of your cake, pressing the knife in gently until the tip hits the board.
How do you keep a cake from falling apart when cutting?
Purees like applesauce are able to add moisture to the cake and prevent it from drying and crumbling, while also offering fewer calories than oil. One important key to preventing your cake from falling apart when cutting is not overbaking it.
How do you score a cake before cutting?
Before you cut your cake, use a flat spatula or butter knife to score your cake along the top. Lay a ruler along the long side of your cake, and gently press the dull side of your knife or spatula into the top of cake every 2 in (5.1 cm).
Does Your Cake Fall Apart When Cutting? (This Is Why)
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– When deciding whether or not to bake a cake, there are several considerations that must be taken into consideration.Some people simply like baking and may decide that it is time to prepare a cake for themselves and their family to enjoy.Other people may be interested in baking a cake for a certain occasion, such as a party or a holiday celebration.Bakers will quickly learn that there are several nuances to baking, including getting the measurements just perfect, as they go through their careers.The slightest miscalculation can result in the loss of a cake’s viability if the recipe is not followed precisely.As a result, many people who are just starting out in the baking world may find themselves in circumstances where they are unsure of what to do or how to rescue the cake.
Cakes, on the other hand, are one of the most forgiving sorts of desserts that you may make for your family and friends.As soon as you detect that there is an issue with your cake, it is typically rather simple to make the required modifications in order to restore your cake to its original form.However, this raises the issue of knowing what to do in the event that a problem arises when baking, which might be difficult to figure out.
- Let’s say you bake a cake and discover that the batter was quite fine while you were mixing it and pouring it into the pan.
- You notice, however, that the cake is crumbling when you take it out of the oven and begin to cut into it after it has been baking for some time.
- In the case of a special occasion cake, you could be at a loss for what to do or why the cake reacted in such a strange way.
- Finding out what is causing the difficulties in the baking process will be the first step in figuring out how to resolve the situation.
- After all, if you have a better understanding of what went wrong while you were baking, it will be much simpler to come up with a solution that would fix the problem.
- Therefore, in the event that your cake crumbles immediately upon cutting into it, you should investigate what went wrong in order to determine why it crumbled.
What Causes Crumbly Cakes?
- You might have a cake that does not retain its shape when you cut into it because of a number of various issues that can arise.
- When you are learning how to repair this type of problem, it will be quite beneficial for you to first identify the problem that pertains to you and your position.
- One of the most typical reasons for a cake becoming too crumbly is that there is something wrong with the dough that was used to make the cake.
It is possible that the cake flour contains an excessive amount of gluten.Gluten plays an important part in the preparation of cakes, as it does in many other aspects of baking.When baking cakes, gluten’s purpose is to keep the cake light and airy, which helps to keep the cake moist.It is possible that there is too much gluten in the wheat mixture that you used to make your cake, and that the gluten will do more than just hold the cake together.As a result, the cake and cake pieces will be much more securely bound together, and you will have a cake that does not stand on its own and does not have a light texture.Instead, you will be left with a cake that is unable to maintain its shape and will collapse as soon as more pressure is applied to the cake’s structure.
Understandably, the quickest and most straightforward solution will be to choose a cake flour mix that has an acceptable proportion of gluten in the first place.
Make Sure the Cake Is Being Cut Right
- There is also the possibility that you are not cutting the cake properly, which might result in the cake not holding its shape as you begin cutting into it.
- While many people assume that having a large number of knives in a baker’s kitchen is superfluous, it may actually make a difference when you cut into food with the appropriate knife.
- In order to effortlessly separate all of the layers of a normal layer cake and get a clean slice of cake, you will want to use a knife with a long and thin blade and cut with a very gently sawing motion.
In contrast, cakes that are intended to be fluffier in texture, such as chiffon or angel food cakes, should be sliced with a serrated knife to ensure even distribution of the batter.In this case, you would still use a sawing motion, but you would want to be delicate with it so that you do not disrupt the airiness of the cake when cutting it.Another alternative is the angel food cake braker, which can be found on Amazon for a reasonable price.Cheesecakes and other dense cakes can be cut with just about any style of knife, however a long and thin knife blade is likely to be the ideal choice for this type of cake.The knife should be dipped in hot water before cutting the cake, though, in order to avoid ripping the cake when cutting it through it.
Fixing a Crumbling Cake
- When a cake has already begun to crumble outside of the oven, there isn’t much that can be done to save it, but there are a few things that you should keep in mind.
- You will want to allow the cake to cool completely before cutting into it, since cutting into a hot cake will cause the cake to lose its structure completely and quickly.
- Another option is to use a softer touch with the cutting knife, though how well this works will depend on the type and condition of the cake you are working with.
If you notice that the cake batter isn’t coming together the way it should, there are still a few options for rescuing this recipe because it hasn’t yet been placed in the oven.The most effective thing you can do is to moisten the cake with any type of butter or oil before baking it to ensure that it stays together.The additional components can take the shape of butter and oil, applesauce, bananas, fruit purees, and other similar items of similar kind.All of these items have the potential to contribute enough substantial moisture to the cake to help it maintain its form.Before you even start baking the cake, you’ll want to double-check that the flour you’re using has the appropriate amount of gluten content for the recipe.Most cakes should have a gluten content of 7 percent to 9 percent, which will result in a cake that is lighter and airier than if you were to use regular bread flour.
Comparatively, most standard bread flour will contain between 12 and 14 percent gluten, which is considered to be moderate.
How to Prevent a Cake From Crumbling
- Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.
- Image courtesy of: bhofack2/iStock/Getty Images.
- Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.
In the event that your fruit cake is moist yet crumbly, and your cake comes apart when you cut it, there are many easy fixes.
Reasons for a Crumbly Cake
- The gluten level of the flour you use to make your fruit cake is one of the primary reasons why your fruit cake is moist but crumbly.
- According to a review published in the Journal of Gastroenterology and Hepatology in March 2017, gluten is a complex protein that has an impact on both the flavor and the texture of the dough it contains.
- In the preparation of a cake, the basic proteins in flour are converted into the more complex gluten protein, which is responsible for holding the dough together.
In accordance with Dorsey Schools, all-purpose flour can include anywhere from 10 to 12 percent gluten by weight.Dense cakes are caused by the use of flours with a high protein content as well as the use of an excessive amount of flour in the dough.Because all-purpose flour has a high gluten level, if your cake crumbles when you cut it and you used all-purpose flour in your recipe, the high gluten content is the reason for the moist yet crumbly texture of your cake.Cooking gluten-free meals, such as this Gluten-Free Chocolate Quinoa Cupcakes recipe from LIVESTRONG.com, is no different than cooking any other type of cuisine.According to a research published in the journal Food Science and Biotechnology in August 2018, if a gluten-free cake crumbles when sliced, the gluten-free flour used in the recipe is likely to blame for the failure.It is impossible for the cake to achieve a solid texture because of the lack of gluten.
The end result is a moist, crumbly cake.
Crumbly Cake Fix Methods
If you choose the appropriate flour, one with a reduced gluten level, you can avoid the crumbly cake disaster. Soft wheat cake flour, which is milled only from soft wheat, has anywhere from 7 to 9 percent protein, resulting in a light, fluffy cake.
- It is not recommended to substitute bread flour in a cake recipe.
- Bread flour includes the highest concentration of gluten, ranging from 12 to 14 percent, and is thus only ideal for recipes that require a firm consistency to be achieved.
- Oregon State University Extension Service suggests slicing cooked gingerbread and coffee cakes that have been frozen while they are still half frozen, according to the website.
When they are fully thawed, they will not crumble as a result of this.Another remedy to a crumbly cake is to use a lot of butter and oils since they have a high fat content.However, if you choose a healthy alternative, both applesauce and banana may be used as fat substitutes in baking recipes without sacrificing flavor.Purees, such as applesauce, have the ability to provide moisture to a cake and keep it from drying out and crumbling, while also containing less calories than butter or other oils.Avoiding overbaking your cake is one of the most crucial steps in avoiding it from coming apart when you cut it.A dessert that is overbaked, such as cheesecake, can become excessively stiff and crack when it is cooled, according to Iowa State University Extension and Outreach.
The same is true for angel food cakes and fruit cakes: pay close attention to the temperature and timing recommendations in the recipe to avoid a crumbly dessert.
How to Cut Fruit Cake (Without It Crumbling)
- If you’re making a cake, don’t use bread flour for all of the flour.
- A high concentration of gluten, ranging from 12 to 14 percent by weight, means that bread flour is only suited for recipes that demand a firm texture.
- Oregon State University Extension Service suggests slicing cooked gingerbread and coffee cakes that have been frozen when they are still half frozen, according to their website.
When they are fully thawed, they will not crumble as easily.Another remedy to a crumbly cake is to use a lot of butter and oils, which have a high fat content..However, if you choose a healthy alternative, both applesauce and banana may be used as fat substitutes in baking recipes without compromising flavor.Applesauce, for example, may be used to moisten a cake and prevent it from drying out and disintegrating, while also containing less calories than oil does.One of the most crucial factors in avoiding your cake from breaking apart while cutting is to avoid overbaking it beforehand.A dessert that is overbaked, such as cheesecake, can become excessively stiff and crack when it is cooled, according to Iowa State University Extension and outreach.
Angel food cakes and fruit cakes are no exception — pay close attention to the temperature and timing recommendations in the recipe to avoid a crumbly dessert.
Why Are Fruit Cakes So Prone to Crumbling?
- Anyone who has attempted to cut into a fruit cake knows that they are highly prone to crumbling and breaking down into little fragments that no longer resemble a properly cooked cake, but the issue of ″why″ persists as you experiment with various methods of cutting the cake.
- The solution to this lies in the method by which fruit cakes are prepared, and as a result, it is not an issue that can be readily avoided unless the method by which the fruit cake is prepared is altered.
- The majority of the structure of a fruit cake is made up of all of the additions that are put to the cake, such as the fruit, nuts, and anything else.
In truth, there isn’t much cake in fruit cakes since much of the structure is made up of the additives, which means that the fruit cake itself doesn’t have a lot of ″glue″ to keep it together in the first place.Most cakes, even those with little additions, are held together by the cake batter, which is usually made from scratch.When the cake batter is correctly prepared and has the appropriate combination of ingredients, the cake should readily keep its shape when sliced into.Fruit cakes do not have nearly as much of the cake batter holding them together as traditional cakes, and as a result, they lack a great deal of structural stability.In a way, cake batter may be thought of as the mortar that holds brick and mortar structures together.When there isn’t nearly enough mortar to hold the bricks together, all that’s left is a pile of bricks that can fall apart if someone tries hard enough.
When applying this to the cake, the knife is frequently what breaks the bond that holds the fruit cake together, causing it to lose much of its shape.What this implies for you is that you must exercise caution while dealing with the fruit cake because it does not include a significant amount of cake batter to hold it together.As a result of these elements, you are left with a fruit cake that must be handled with care, as it will quickly crumble if you use too much force when cutting it.
- Fortunately, there are a few things you can do to prevent your fruit cake from crumbling as soon as you insert the knife into the center of it.
Cutting Your Fruit Cake
- It is recommended that you chill your fruit cake for a short period of time before cutting into it, unless you intend to serve your fruit cake immediately after it has been baked.
- However, if you are serving the cake immediately after it comes out of the oven, this is not necessarily essential since the cake batter will have solidified and the cake will have more of a form that can handle being sliced into.
- When it comes time to cut into the fruit cake, you’ll want to make sure you’re using the best knife for the job.
It is generally recommended that you use a long, thin, and serrated blade for cutting into fruit cakes because your primary purpose should be to slice into the cake rather than cut it.When cutting into a fruit cake, it is best to use gentle back-and-forth strokes rather than pressing down on the blade, since this would simply result in the fruit being crushed and the cake being smushed in the process.This is also where the serrated edge will come in helpful, as it will allow you to dig in and slice the cake swiftly and effortlessly, while still maintaining the form of the cake.You’ll also want to make sure that the blade you’re using is as clean as possible before you begin.Food residue on the blade can cause it to latch onto fruit or nuts in the cake, which can cause it to crumble if you are too vigorous with it.As a result, you will want to wipe the blade clean after each time you cut through it and into the cake, which will take some time.
The ideal technique to clean the knife and its serrated edges is to use a wet towel, as this will allow you to get inside the knife and its serrated edges and remove all of the remaining food residue without leaving too much moisture on the knife that might harm the cake.With careful attention to detail in your cutting method and consideration for the safety of your cut-outs, you can be assured in the fact that your cake will turn out properly and that you will have perfectly even pieces that you can give to family and friends over the holiday season.Above all, you’ll want to proceed slowly and cautiously during the process.
- Using too much power and aggressive cutting motions with the knife can cause it to catch on all the different components of the cake, which might result in it breaking and crumbling, which is the exact opposite of what you want to happen.
- By moving the knife carefully, you can make sure that the blade is slicing through the nuts and fruit without hittingching on them, which is one of the most common reasons that fruit cakes rip and fall apart.
You’ll Never F*ck Up Cake Slices Again With This Genius Cake Server
- View the image on imgur.com Everyone has experienced this scenario: you attempt to cut into a cake or pie, and as soon as the knife passes through the piece of pastry, it begins to crumble all over the place.
- It’s one of our biggest nightmares, too, to be honest.
- Thanks to this very effective cake server, you’ll never have to worry about ruining another perfectly fine slice of cake again.
When used in conjunction with the Magisso Cake Server by Maria Kivijarvi, as seen in the video above, dessert presentations may be made more visually appealing by keeping cut pastry pieces intact utilizing a simple way.Simple as pressing the stainless steel server into your desserts and gently pulling out what will be a pristine slice of cake (or pie) to place on your dish.Amazon is now offering a $14 discount on the innovative kitchen equipment, which is available in a variety of hues including lime green, deep purple, and black.Bakers, if this seems like a dream come true for you, then this cake server is a tool you’ll want to have in your toolbox at all times.It’s time to say goodbye to collapsed cake pieces!
You’ve been cutting cake wrong this whole time
- Cake (chocolate) in the shape of a slice Photographs courtesy of Getty Images Take note if you’re one of those individuals who consistently fails to slice cakes properly, resulting in a pile of crumbles rather than an evenly cut piece of cake, because we’ve got some good news for you: there is a solution.
- We always thought we were quite knowledgeable about cake, but it turns out we weren’t.
- This may be difficult to accept, but according to the Mail Online, cutting yourself with a knife is your first major mistake.
At least, that’s the advice garnered from 1950s housewives, which has been collected and organized into a new book, Taken from Pass It On: Household Tips From The 1950s, which is available now.In this new publication from The Sunday Post, readers from that era’s ‘Pass It On’ section have collected all of their greatest tips and techniques, which have been compiled into one convenient place for you.Some of the brilliant advice on offer, which ranges from cooking to cleaning, is absolutely worth paying attention to – for example, did you know that you should always dip your kitchen scissors in hot water before cutting through sticky stuff like dates?The cake cutting technique, on the other hand, particularly stuck out to us because of how straightforward it is.It turns out that a simple bit of cotton thread will suffice in place of a knife in this situation.In the advice, it is said that ″cake frequently crumbles when sliced with a knife.″ To cut the cotton thread, simply use a regular cotton thread.
Work the thread through the cake in a sawing motion for a neat finish.’ Ooh.Why hadn’t we thought of this before?The Sunday Post publishes Pass It On: Household Tips From the 1950s (£11.99), which was compiled by Steve Finan and published in 2005.
- Francesca Rice is a model and actress.
- The Digital Editor at Red, Francesca is primarily responsible for the site’s coverage of fashion and beauty.
- This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
- You may be able to discover further information on this and other related items at the website piano.io.
How to Cut a Cake Like a Pro
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Here’s how to cut a round cake properly, with even slices and no messy crumbs.
- You’ve accomplished your goal: you’ve cooked a beautiful multi-tiered cake and applied a silky, dreamy coating of icing to top it off.
- (Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.
- Slicing a cake without spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.
Some expert recommendations for cutting a round cake precisely every time are provided below.Our decadent layer cake recipes can transform every gathering into a celebration.
How to Cut a Round Cake Neatly
- Several easy approaches will put you in the best possible position for success: Make use of a serrated knife.
- Although it appears that a straight blade would be cleaner, a serrated blade is actually more effective in cutting through cake.
- It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work.
To cut, use a delicate sawing motion with your fingers.(See this page for instructions on how to maintain your blades sharp.) Refrigerate the cake for 10-15 minutes before serving.Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.Because you don’t want the cake to become too chilly before serving, a brief trip to the refrigerator is sufficient.Which of these typical cake blunders are you doing right now?Every slice should be made with a hot, clean knife.
Before making your first cut, properly clean and dry the knife by running it under hot water.After each slice, wipe the knife clean with a clean cloth, then run it under hot water and dry it well.It may take a bit longer, but a heated knife will cut through icing more neatly and efficiently.
A Trick for Cutting Even Slices
- When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!
- Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.
- Turn around 90 degrees and draw the midway line once more.
You should now have an X in the center of the cake; each slice should come to a stop at this point.Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.If you’re feeding 16, for example, split each quarter of the cake into four slices per person.Slices should be around 1′′ to 1.5′′ broad in general.Recently, Taste of Home announced the debut of its own bakeware collection.Make a cake in one of our 9-inch round cake pans.
How to Remove The First Piece
- Even if your slice is in perfect condition, it might be difficult to remove the initial slice from the serving plate.
- It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you.
- Run your knife along both sides of the slice quickly to ensure that it has been sliced fully through the slice.
Afterwards, slide a spatula underneath the slice and push it on the plate.Smoothly raise your body.The use of an offset spatula, which has an angled handle, makes it simpler to reach completely beneath the slice of cake.If you don’t get it the first time, don’t be too stressed about it.The good news is that even if your cake is sliced unevenly or the icing is smeared, it is still cake, and cake is always a positive thing in my opinion.Keep a can of whipped cream on hand in case you need to cover up a minor fault quickly.
Test out these show-stopping layer cakes from Taste of Home magazine!
Sandy’s Chocolate Cake
- Even if your slice is spotless, removing the initial slice from the plate might be difficult.
- It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you!!
- To ensure that the slice has been thoroughly sliced through, quickly run your knife down both sides of it.
In order to push against the plate, slide a spatula beneath the slice.Effortlessly raise the weight of the object.When using an offset spatula, which has an angled handle, it is easier to reach completely beneath the cake layer.Never give up if you don’t get it the first time.It will come to you eventually.The good news is that even if your cake is sliced unevenly or the icing is smeared, it is still cake, and cake is always a positive thing in our book.
To quickly cover up any imperfections, keep a can of whipped cream in the refrigerator.You Should Try These Show-Stopping Layer Cakes from Taste of Home
Majestic Pecan Cake
This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.
Malted Chocolate & Stout Layer Cake
Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.
Best Red Velvet Cake
When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina
Chocolate Spice Cake with Caramel Icing
I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.
Chocolate Hazelnut Torte
The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home
Black Walnut Layer Cake
The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio
Moist Chocolate Cake
- Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
- I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
- The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
This is a keeper of a recipe!—Patricia Kreitz from Richland, Pennsylvania.
Butter Pecan Layer Cake
This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Strawberry Mascarpone Cake
Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Chocolate Cake with Chocolate Frosting
I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message
Lemon Ricotta Cake
I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second batch. (Is it really necessary to eat an entire cake?) • Megan Moelbert, from Springville, New York
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.
Coconut Italian Cream Cake
Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Pineapple Carrot Cake
This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say
Cranberry Layer Cake
This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.
Mama’s Spice Cake
This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen
Lemon Layer Cake
An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Spiced Devil’s Food Cake
This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon
Pumpkin Pie Cake
The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire
Three-Layer Chocolate Ganache Cake
This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
Blue-Ribbon Red Velvet Cake
- The interior of this two-layer beauty is a vibrant shade of crimson.
- It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
- Feel free to experiment with different colors of food coloring to fit the occasion.
At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.This cake, I believe, will be a hit at your home as well as mine!Anchorage, Alaska resident Cindi DeClue writes:
Contest-Winning Chocolate Potato Cake
This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana
Maple Walnut Cake
With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Pumpkin Cake with Whipped Cinnamon Frosting
This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass
Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.
If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun look, chocolate sandwich cookies are mixed in with the batter and pressed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.
Brooklyn Blackout Cake
- This cake will be a hit with chocolate lovers everywhere.
- When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.
- Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.
Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:
How to Cut a Cake Layer in Half
Article to be downloaded article to be downloaded If you need to cut cake layers in half, there is a quick and exact approach that does not require you to fiddle with blades or risk having your cake roll over the counter top while you work. If you have floss and some toothpicks on hand, you can easily split the cake in two.
Steps Download Article
- To assemble the cake layer, first place toothpicks at the halfway point around the sides of the cake layer, as indicated in the image. Next, align unflavored dental floss around the row of toothpicks. Make a few incisions with a serrated knife along the toothpick row of your cake if you want the floss to have something to bite into while you’re baking it so that it can rise properly. Advertorial
- 3Once the floss has been completely wrapped around the cake, cross both ends of the floss and hold one end of each end in your hands. Extend each end away from the cake so that the floss slices through the cake as the circle of floss becomes more tightly wound around it.
- 4Now that you have two layers of cake, slide a piece of cardboard or a baking sheet (with no sides) between the two layers and take off the top layer.
- 6Done and ready to serve. Advertisement
- Question Add a new question Question Should I wait until the cake is entirely cold before cutting it? Yes. If at all feasible, allow it to chill overnight. When the fat cools, it solidifies, resulting in the cake being firmer. What about a loaf cake? Will this procedure work for that as well? Because it requires a tougher cake, it is unlikely to succeed. But if it is spongy like the one in the photo, this procedure should be effective.
- Question At what point do I remove the cake from the pan? After pulling the cake from the oven and placing it on a cooling rack, you should immediately remove the pan from the oven
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- Using this procedure is especially beneficial for sticky or delicate cakes that could otherwise fall apart when cut with a knife or become stuck to the knife.
- When you’re drawing the floss over the cake, make sure you’re pulling it firmly so that it forms a tight circle.
- In order to cut a frozen cake, you can use a serrated (bread) knife, but be extra careful not to sever your fingers.
- In the same way, a tiny wire, invisible sewing thread, or thick fishing line can be used in the same way.
Thank you for submitting a suggestion for consideration! Advertisement Always be sure to remove all of the toothpicks before icing or serving; never poke the toothpicks so far into the cake that you miss one.
Things You’ll Need
- Unflavored dental floss
About This Article
- Summary of the ArticleXTo cut a cake layer in half, start by inserting toothpicks halfway around the edge of the cake layer.
- Then, using some dental floss, wrap it around the edge of the cake so that it rests on the toothpicks when it is being served.
- Once you’ve finished, cross both ends of the floss and pull them in opposing directions to cut through the center of the cake.
Continue reading to find out how to take the top layer of cake off the bottom layer of cake.Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been read 309,880 times so far.
Why do cakes sink or collapse? Find out all the reasons why!
- Have you ever baked a cake only to realize that the cake had collapsed while baking? Alternatively, perhaps your cakes sink as you remove them from the oven? Learn why cakes sink and what you can do (or should not do) to prevent cake collapse in this article. Follow this link to find out what causes a cake to sink.
- How do I keep my cakes from collapsing and sinking while they cool?
- Finally, some last ideas
What causes a cake to sink?
The cake collapses because your oven isn’t hot enough or your cake is under-baked
- If the temperature of your oven is set too low, your cakes may collapse.
- My oven is always equipped with an oven thermometer, which I use to ensure that my oven is adequately prepared before placing cakes in it to bake.
- It is impossible for me to bake without using an oven thermometer.
If necessary, I move it from one rack to another, but the thermometer is what tells me what temperature my oven is at.This Rubbermaid thermometer is available on Amazon for less than $10!The heat generated by the oven is essential not only for stimulating baking powder to react and cause your cakes to rise, but also for setting the structure of the cake.Because of a lack of heat to establish the shell and the crumb within, the cake may rise and fall during cooking.Furthermore, if you don’t allow your cake to bake for an adequate amount of time, your cakes will sink as well.In order to properly take butter cakes from the oven, such as this vanilla butter cake, I look for specific signals before removing them from the oven.
Here are a few methods for determining when your cake is finished baking:
- To do the skewer test, I poke a hole in the center of the cake with a cake tester (such as this one from Amazon) to see whether it’s still wet on the inside. In most cases, if the tester comes out clean, the cake is done (however some cakes are cunning and may pass the skewer test but still require more baking time). That is a whole different tale)
- Inspect the edges: I look for a wonderful golden brown finish all around the edges of the cake, particularly in the section closest to the pan. Cake should have pushed away from the sides of the pan after it is done baking, which is a clear indicator that the cake has been baked through.
- In order to do the tap test, I lightly tap or poke the top of the cake with the palm of my hand. It should have a slight bounce to it, and it may even spring back somewhat. if you press down on the cake and it produces a dent, it will feel extremely ″delicate″ in the manner that an unset/wet cake would. The cake hasn’t been finished yet. It’s difficult to describe, but when you press a cake that hasn’t been completely baked through and then press it again when it has been fully baked, you will see that the cake, although being delicate, takes on a certain hardness and strength when it has been thoroughly baked.
- The temperature: To determine the interior temperature of your cake, use an instant read thermometer such as the Thermapen or the Thermoworks ThermoPop. It should read 100 degrees Celsius or 212 degrees Fahrenheit after it’s finished baking.
The cake sinks because it lacks structure
- You risk having your cake collapse if you don’t add enough structure-building elements in your recipe.
- As the cake bakes, the cake will rise in the pan due to the pressure of carbon dioxide and steam, and it will require support to keep its volume and maintain its height.
- If this is not done, the cake will crumble in on itself.
This can happen even when baking in the oven.There are a few of reasons why a cake may be lacking in structural stability.
- The lack of gluten has been brought to my attention while experimenting with gluten-free cake recipes, in particular. Gluten has a crucial structural function in all baked goods, including cakes. When I’m developing gluten-free cake recipes, I’ve found that without the addition of some sort of structural element, such as an additional egg, xanthan gum, or even crushed chia/flax to compensate for the lack of gluten, the cake will collapse on itself. This can even happen in the oven, before the food has finished baking (which is really terrible!). Due to the weight of all that air and height on top of the cake, the cake collapses, leaving behind a sunken, occasionally oily cake that is not very edible or inviting. The development of a gluten-free cake made from mashed potatoes was the subject of one of my articles.
- There aren’t enough eggs, especially not enough egg whites: While a cake is baking, eggs help to give it structure and stability. The proteins in eggs coagulate and help to contribute to the set of the cake, allowing your cakes to maintain the height they reached in the oven while still baking. Insufficient egg results in insufficient coagulation and, as a result, insufficient structure.
Too much of an ingredient can cause a cake to collapse
Another example is when your ingredient ratio in your recipe is inaccurate, and there is too much of a specific component in your dish, it can be fairly devastating since the food has too much of that something and not enough structure to hold it all together. The primary perpetrators in this case are as follows:
- Using too much butter: While butter helps to make a cake softer and more moist, using too much butter causes it to lose its structure and collapse. You must strike the appropriate balance between softness derived from fat and structural integrity.
- Excess sugar: yet again, if the sugar is not balanced out by additional eggs or additional flour in your recipe, you will end up with a collapsed cake, as well as a crumbly cake due to lack of structure
- In fact, if you use too much leavener (baking powder or baking soda), the cake will develop an internal gas bubble that will eventually escape if the cake does not develop a developing structure that can hold onto all of the additional gas.
- The cake will climb to the top and then fall back to the bottom. Remember when I conducted an experiment to demonstrate the dangers of using too much baking soda? Cakes produced with less baking soda rose significantly higher than those baked with more. According to hindsight, the cakes with more leavener rose and collapsed, and the pH of the cake affected the structural proteins, preventing them from forming a cohesive structure.
- Too much liquid: once again, increased liquid must be accompanied with additional structure, or else there will be problems.
- Essentially, too much of some elements (fat, sugar, leavening agent, liquid) may cause a cake to collapse, while not enough of other ingredients (eggs and flour) can also cause a cake to collapse, as previously said.
- It is critical to not only measure ingredients correctly while baking, but also to bake from recipes that have been tried and proven over time.
- Taking a cake out of the oven before it has finished baking is also a contributing factor.
Are there any other possible explanations that you can think of that I may have overlooked?
How to avoid cake collapse and cake sinking as they cool?
- Knowing how to determine when a cake is finished baking is critical to achieving success in the kitchen and avoiding cake collapse.
- However, if you are baking a recipe that you are acquainted with and have successfully tested in the past, the reason why your cake sank might be as simple as not baking it long enough, skipping a step, skipping an ingredient, or adding too much of anything.
- It does happen.
While making a new dish that you are unfamiliar with, it is possible that the author made an error in the recipe that you did not see and that an item is missing from the recipe (or perhaps too much of an ingredient was listed by accident).This is also something that occurs frequently.
For Angel food cakes, cool the cake upside down
- In order to avoid sponge cakes such as Angel food cakes from sinking, they should be cooled upside down first.
- By cooling the cake upside down, the cake has lots of room to extend out of the pan rather than falling into the bottom of the pan as it would otherwise.
- When some sponge cakes are baked upside down, the result is a taller cake with a lighter texture.
However, this method is only effective for sponge cakes baked on uncoated or unfloured pans, as these cakes tend to adhere to the sides of the pan.Because of the nature of the cake and the manner in which the cake pan is prepped before baking, a typical vanilla cake would fall straight out of the cake pan if it was allowed to cool upside down.
A science theory about cake collapse:
- Those of you who read my article about the greatest baking and baking science books may recall me mentioning that I read in Peter Barham’s ″The Science of Cooking″ (available on Amazon) that dropping a cake on the counter is the only way to keep it from collapsing as it cools.
- He claims that cakes collapse when they cool as a result of steam condensing in the bubbles of the cake.
- The cake bubbles decrease because there isn’t enough air getting into those cake bubbles to make up for the volume that has been lost.
Basically, decreasing bubbles equals shrinking cake, and the shrinkage occurs most prominently in the middle of the cake because the center of the cake is softer and more malleable, but the crust is too dry and rigid to shrink.Barham goes on to suggest a method of preventing cake collapse, stating specifically that the following: ″Using a hard surface to drop the cake from a height of approximately 30 cm creates a shock wave that passes through the bubble walls, causing some of them to break, resulting in the cake being transformed from a closed to an open cell structure.Now that the bubbles have been shattered, air may seep into the cake, preventing it from collapsing.″ Obviously, I had to put this to the test to see how it worked.
Cake collapse experiment:
- Those of you who read my article about the greatest baking and baking science books may recall me mentioning that I read in Peter Barham’s ″The Science of Cooking″ (available on Amazon) that dropping a cake on the counter is the only way to keep it from collapsing while it cools.
- He claims that cakes collapse when they cool as a result of steam condensing in the bubbles of the cake itself.
- It is impossible for air to enter the cake bubbles and restore the volume lost as a result of the shrinking of the bubbles.
Basically, decreasing bubbles equals shrinking cake, and the shrinkage occurs most prominently in the middle of the cake because the center of the cake is softer and more malleable, but the crust is too dry and rigid to contract.Afterwards, Barham proposes a method for preventing cake collapse, noting in particular that ″Shock waves are transmitted through the bubble walls when the cake is dropped from a height of approximately 30 cm onto a hard surface.This results in the cake transitioning from an enclosed to an open cell structure.The cake will not collapse since air has been able to enter the shattered bubbles.″ Naturally, I had to put this to the test to see how it worked for me.
- As an aside, we can see that I had large holes in the cake when we look inside it, but writing this post made me realize a few things: given the large bubbles inside and the spotting that I’ve been observing on the surface of my cakes (take a look at the first photo of this post again), I’m wondering if I’m using too much leavener in my cake recipes.
- According to some baking guides, my recipe may only require 12 tsp baking powder per cup of flour, however I use 2 teaspoons baking powder for 2 cups of flour (therefore 1 teaspoon baking powder for 2 cups of flour).
- This suggests that my current working recipe may contain more baking powder than is necessary, precisely double the amount.
I’ve also been debating if my recipe may benefit from a little additional milk or wet components.Possibly the batter is a bit too thick, resulting in pockets of air that can’t be readily flattened or tapped out of the batter before baking.All of this is to suggest that I certainly need to bake more cakes!
5 Mistakes to Avoid When Making Layer Cakes
- Layer cakes are both a craft endeavor and a baking project in the same way that cupcakes are.
- It’s a lengthy procedure that demands patience and perseverance, but the end result is well worth it.
- When cooked and stacked properly, layer cakes are a lovely and absolutely spectacular treat – which is precisely why they may be frightening to make since they are so visually appealing.
When you are aware of the primary traps to avoid, though, it is less difficult than you may imagine.
1. Stacking uneven layers of cake.
- It is possible that your cakes will bake with a domed top, despite your best efforts.
- It has occurred to each and every one of us.
- You must avoid attempting to build your cake with these uneven layers, which is critical.
Because of this, the cake will be imbalanced and perhaps lopsided, and it will be at great danger of falling over.Take note of the following advice: It takes a lot of effort to make a layer cake, so the last thing you want to happen is for that lovely delicacy to fall over on its face.Before you begin assembling your cake, check to see that it is sturdy.It is best not to stack cake layers in an uneven manner.Instead, to ensure a solid cake with lovely flat layers, cut the tops of each layer of cake so that they are all even and flat before constructing the cake.Don’t be concerned if your cakes come out with domed tops; it happens to the best of us.
The solution is as simple as slicing the tops of each layer with a long serrated knife to bring them all to the same level.However, the timing of the trimming is critical; if you cut the layers while your cakes are still warm, they are more likely to crumble or rip.Follow this advice: If your cake has to be trimmed or if you want to torte it by cutting it into thinner layers, never do it while the cake is still warm to avoid burning yourself.
- If possible, wait until the cakes have completely cooled before trimming them.
- For optimal results, refrigerate the layers before trimming them.
- When the cake has cooled and become more solid, it is less prone to break or torn when cutting.
3. Frosting the cake before it’s completely cooled.
- Attempting to frost a cake before it has been allowed to cool completely is a formula for disaster.
- Please keep in mind that the fundamental ingredient in most frosting is fat, and that when the frosting is applied on a warm cake, it may soften and possibly even melt.
- Follow this advice: Don’t make a hasty decision here.
Make no mistake about it: layer cakes need patience, particularly when it comes to properly chilling the cake layers before icing them.Consider making the cake the day before you intend to frost it, or chilling the layers before icing them, in order to master this critical phase.
4. Not sealing in soft fillings.
- The layers of cake may be easily smeared with certain fillings such as a basic buttercream, fudge, or cream cheese icing because they are reasonably hard and stable fillings that aren’t going away.
- Those who prefer thinner alternatives, such as pastry cream, fruit purée, and jams, will find that they are disappointed.
- These mushy fillings are more prone to leaking out of the sides of the cake if the cake is not properly sealed.
Take note of the following advice: In order to keep the soft fillings f