Post # 1
I am planning on making our own wedding cake and decided to practice frosting them.
I bought a simple boxed cake mix and was going to just make a two layer, one tier cake… Well… I was impatient and used one new pan and one old pan instead of cooking one in the new pan then letting it cook and making the other layer.
Well, while taking the cake out of the old pan to cool (after 15 minutes cooling in the pan as the box directions said) it COMPLETELY fell apart! Like tons of little pieces just fell out and half of it was still stuck to the pan.
UGH! I hope this isn’t a clue as to what is to come!! At least I have a lot of time to practice (and apparently invest in some better pans!) before the big day…
Now I need to figure out what to do with all of the crumbs, that’s a lot of cake to waste… Any suggestions? 🙂
And any suggestions on cake baking/making?
Post # 3
You could make cake pops from the crumbs. Hope your next try works out better. I don’t have any advice, sorry..
Post # 4
spring form pans are great for wedding cakes. My mom used to make them and that is all she used. You can buy them in square also. I make tiered cakes all the time and with the spring form pans you don’t have the worry about them coming out of the pans. Also, take the sides off of the cake and throwing it in the freezer before cutting the crown of the cake off helps alot. I have a bread knige that is super sharp that I only use for cakes. I bought almost everything for cakes that I have at Tuesday Morning which saved me a bundle.
If you need anymore hint or tricks, hit me up on the PM.
Post # 5
Usually if my cakes crumble, it’s because they aren’t totally cooled yet when I try to remove them. You might also have better luck if you line your pans with parchment paper.
Post # 6
I’ve had a cake decorating business for years and I live by one rule! Get plain ol’ Crisco, using your fingers, rub the crisco on the pan, make sure you get every possible surface covered. Get a spoonful of flour and tap around the pan, covering all the crisco. I will bet you any amount of money your cake will come out beautiful!
It also sounds as if you overmixed if it were that crumbly. Stir only enough to wet all ingredients.
Also, lower the temperature on the box by 25 degress and bake for 5-7 minutes longer. You will smell when the cake is done or remove when it is light golden brown. This slows the baking process making a moist rich cake which is much easier to work with than a dry crumbly one (baking too fast). Let cool in pan for only 5 mins. Place cooling rack on top of cake, flip over with the cooling rack so the cake just has to slide out.
Good luck and you are so brave for making your own cake! I am too and everyone tells me I am crazy.
Post # 7
You could make a yummy trifle! so easy and yummy with lots of options for layers.
Post # 8
You can also cut out parchment paper circles for the bottom of the pan and then grease and flour those as well if your cake rcipe is especially sticky. I’ve never had a cake stick to THAT. I don’t think there’s any need to purchase new pans.
Post # 9
@tksjewelry: Thanks, I saw those but didn’t know if those were for special kinds of cakes… I will definitely look into it…
@mrsjesse: I probably should have let them cool a little longer, but I got impatient, and the one from the new pan popped out just fine so I’m sure it was just the old pan…
I also think if I made a cake from scratch it would come out a bit denser and be easier to work with…
Post # 10
@Mrs.ChubbyBunny: That’s a great tip! thanks!
I’m planning on it being a rustic cake, but I don’t think crumbles count as “rustic” lol.
Post # 11
Wedding cakes are very tricky for even the most experienced decorators. My first advice would be to reconsider–my mother is a pro and I am an amateur but we hired it out. If you really want to do it, buy yourself professional quality, heavyweight pans with a light color finish-NOT nonstick. Also get yourself an oven thermometer–most ovens are significantly off. The book Hello Cupcake has some great recipes to doctor up boxed mixes. Crisco and flour do wonders, just tap out the extra flour. Practice often!
Post # 12
@o0olibelulao0o: So I am a wedding cake baker… and let me just say I think it’s awesome you are doing your own cake, because it is seriously outrageous how much some bakers charge!!!
So it sounds crazy, but if you mix your crumbs with some of your frosting, and use this as your intitial very thin coat…. your cake will hold up better. It acts almost as a plaster for the cake, because cakes tend to settle, get too hot… etc… then after it sets for a bit… then put on another layer of frosting as the top coat.
Also… with cake mixes… they tend to be a little too light. Your cake will look fine at first, but a lot have the tendency to settle after awhile with the weight of the frosting and can turn out a little uneven. Here’s my advice to make an awesome cake mix cake—- Duncan hines makes a pound cake mix. I would recommend making a box of that and mix it with the normal cake mix. THIS POUND CAKE MIX IS KILLER!!! But the cake won’t turn out like pound cake if you mix it with box mix… it will just be a little more dense, and stable…. also won’t taste as much like a cake mix cake.
If you are not into the pound cake mix, it sounds crazy but add a cup (per box) of sour cream, and a half box of instant pudding mix to your cake. It makes the taste pop, and you still get a more moist and stable cake. Hope it helps!!!!
Post # 13
@kcoconut: wow great ideas! I was planning on making one from scratch (just wanted to practice the icing) for the big day… But maybe I’ll try the pound cake thing…
I’ve made layered cakes before, so it’s not like i’m completely inexperienced, and I don’t want anything fancy… Here is what I’m thinking of:
Or just multiple one layers on different cake stands… We are having a dessert bar so we don’t have to feed a bunch of people with one cake. I just want something to cut. 🙂