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I HATE CHOCOLATE CAKE!!!

post #1 of 21
Thread Starter 
I really have a difficult time icing a chocolate cake-even after doing a good crumb coat-I seem to have to make a THICK coating then do another one after the 1st dries and I have smoothed it out. Anyone have any tried and true instructions or ideas? I spend more time doing a chocolate cake than anything else!
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #2 of 21
If I make sure I grease and flour the pan REALLY well and then have the bottom side of the cake up when icing, its not so bad at all. I do have to go thick around the sides, and then scrape some extra off once I apply it very generously first.

I always use Duncan Hines devils food and it usually comes out of the pan pretty smooth, so the only place I fight crumbs is on the sides, which if I am careful to go heavy on the icing, its ok.
post #3 of 21
You might try thinning out your icing to see if that helps. But if it will make you feel better, I can NEVER get a white cake out of the pan in one whole piece.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #4 of 21
Do you use Duncan Hines? And lots of Crisco and flour? Hmmm...

If nothing else, parchment on the bottom helps too.
post #5 of 21
I've cheated,
I combine a Duncan Hines Moist Deluxe Mix of which they have several chocolate variations, and a Pound Cake Mix from Betty Crocker.
Combine both recipes on the boxes,
For example If one cake calls for 2 cups of water, and the other 1 1/2 cups, I add 3 1/2 cups of water, and so on.

The cakes are moist and firm. And are not uber crumby, and take a frosting without a crumb coat very very well.

I have used thier other flavors as well. The Red Velvet is my ultimate favorite.

But if you'd like to make it from scratch, you may want to try this one I found on the Wilton website. I've used it for quite some time and also had good results, with a crumb coat, not as crumb free as the mixes but very delicious.
        
Recipe Box
Chocolate Fudge Groom's Cake
  

Served as a groom's cake or as the main cake, chocolate gives guests a great alternative look and taste to traditional wedding cakes.

* 2 cups unsifted all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup butter or margarine (room temperature)
* 2 cups sugar
* 3 eggs
* 1 teaspoon Wilton Pure Vanilla Extract
* 1 1/2 cups milk
* 3 oz. unsweetened chocolate, melted

Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.

Brush two 8 or 9 in. cake pans with Wilton Cake Release or generously grease pans with solid vegetable shortening and flour, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center.

Makes 6 cups batter.

If you were to make just a one layer cake, it's easy to divide.

~~ Nicole
Giving water to the dead, drink what I used to be. Now the cups gone sour, since you tasted me. -- Ego Likeness
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Giving water to the dead, drink what I used to be. Now the cups gone sour, since you tasted me. -- Ego Likeness
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post #6 of 21
Oh yeah I love to do that...I always use DH yellow mixed with one pound cake mix for any 3D cakes as they are very sturdy but also moist and pretty tasty too.
post #7 of 21
My WMI said that she uses wax paper to line her pans (not parchment)...especially with a chocolate cake. She said that she sprays the pan with a little Pam or uses butter. Then cuts a circle out of wax paper, using the cake pan as a guide. Then she cuts a strip as thick as the pan is deep and as long as the pan is around (did that make sense? icon_redface.gif ) and puts that around the inside too. Before becoming a WMI, she had a cake business in Michigan for over 30 years...so I guess she's tried lots of things. This works for her.....I haven't tried it, but probably will sometime.
Come let your hair down!
www.thebakersbar.com
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Come let your hair down!
www.thebakersbar.com
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post #8 of 21
I'm guessing that it's partially an icing problem, too. When I was switching my buttercream recipe, I really noticed that when I used a stiffer consistency, I had a crumb problem.

Now that I finally have decided on a bc icing recipe, I thin it down and don't have a crumb problem at all. I don't even crumb coat----never have, never will.

Oh, and I don't use any grease or anything on the sides of my cake pans, either. No problem with sticking, etc. (Of course, now that I've said this--I'll probably have a cake disaster. lol!)

Lisa
post #9 of 21
Thread Starter 
Thank for the hints. I do spray my pans well, they come out very easily I use the 1/2 butter and 1/2 Crisco BC recipe-I do thin it down for the crumb coat but while it keeps in most of the crumbs (most of the time!) there are those that sneak out and seem to multipy(like Zits on promnight). I may try making the poundcake in the the mix for a double recipe cake and see what that brings, I do it for my 3-d cakes but very few of those have white icing. Thanks again for the hints!
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #10 of 21
You know what else I just thought of--don't work your icing too much. Pretty much you need to spread it and be done with it. The more you play with it, the more chance you have of getting crumbs.

Lisa
post #11 of 21
I HAVE ALSO FOUND IF YOU GO IN ONE DIRECTION IT MAKES IT A LITTLE BIT EASIER
NO BAD DAYS!!
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NO BAD DAYS!!
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post #12 of 21
I just thought of something else...have you tried using the icing tip? I tried it for the first time at my Wilton class and it made a HUGE difference! The cake was very spongy & crumbly and I was afraid it was going to be a mess, but the instructor showed me how to use that tip and I only had 1 crumb pop up...seriously. It's the icing tip for me from now on...LOL icon_lol.gif
Come let your hair down!
www.thebakersbar.com
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Come let your hair down!
www.thebakersbar.com
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post #13 of 21
The wilton icing tip does work well. And, freezing the cake before hand seems to help also with the crumbs.
May your sweetest memories be made while eating cake!!!! unknown
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May your sweetest memories be made while eating cake!!!! unknown
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post #14 of 21
Quote:
Originally Posted by Kitagrl

If I make sure I grease and flour the pan REALLY well and then have the bottom side of the cake up when icing, its not so bad at all. I do have to go thick around the sides, and then scrape some extra off once I apply it very generously first.

I always use Duncan Hines devils food and it usually comes out of the pan pretty smooth, so the only place I fight crumbs is on the sides, which if I am careful to go heavy on the icing, its ok.




I use either Pam With Flour or Cisco With Flour. You spray it onto the pan, and your cake will fall out with ease afterwards. I love it!
post #15 of 21
I put my chocolate cakes in the fridge for about 20 minutes and then I do a very thin crumb coat, and I do mean thin. You can see the cake right through it and it's also loaded with crumbs. I either let that crust really well or pop it back into the fridge for another 15 minutes. Pull it out and do a much thicker coat of icing. I used to HATE icing a chocolate cake however this seems to be working much better for me now.
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