Why do cakes crumble when cut

Does anyone know what I'm doing wrong or what can be done to prevent this from happening the next time? Now here's the kicker, the cake was delivered to a beach wedding that was held on the actual beach. Any help is greatly appreciated, I'm working on getting my liscense and I can't have this happening when I'm trying to build a client base. No one??? I dont know, my thought is do you always put the cake in the fridge? Some on here say not too because it dries the cake out??

But instead put in the freezer and the cake will be moist. Hope someone replies for you! I'm curious to hear responses too. Any cake will crumbly if the server does not wipe off the blade after every other cut, the build up of fondant and sticky icing makes for a rough cut causing crumbling.

I very much doubt it was the recipe but the server causing the crumbling. Do you know what the cake was cut with? With a little imagination, you can transform even the most dried-out slices into something awesome and delicious. Cake Pops. Cake French Toast. French toast will save your leftover cake just like it saves your day-old bread. Cake Shakes. Ice Cream Mix-Ins.

Grilled Cake. Not-Bread Puddings. Crumbled-Cake Pie Crusts. What makes a cake too moist? The culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids. A second, and equally damaging culprit, is over-baking. Solution: Ensure that you're measuring your flour properly. Spoon the flour into the measuring cup and level off evenly. How do you make a cake rise evenly? Add the cake batter to the pans and smack them down on the counter a few times.

This will eliminate any air bubbles. Put it in the oven and bake away. Bread flour contains the greatest amount of gluten, from 12 to 14 percent , making it suitable only for recipes that require a firm consistency. When it comes to baked gingerbread and coffee cakes that have been frozen, the Oregon State University Extension Service recommends slicing them while they're half frozen. This will prevent them from crumbling when fully thawed. 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. 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. According to Iowa State University Extension and Outreach , overbaking a cake, such a cheesecake, will result in a cake that's too firm and which cracks. The same applies to angel food cakes and fruit cakes — follow the recipe's temperature and timing instructions carefully to help prevent a crumbly dessert.

Nutrition Cooking and Baking Baking Basics. Claudia is a registered dietitian with a PhD in physical activity, nutrition and wellness.