So I was doing a farewell cake for my daughters daycare teacher. Not only am I very anal about my cakes I am trying to get referals from her school to launch my buisness. I was told strawberry was her favorite so I used a Dnacan Hines strawberry mix added 1 cup each of flour, sugar, and sour cream. I did it in the Wilton 12 inch square pans used the core while baking. I did two because it was for a large number of people. I torted each cake twice. When I went to stack it the cakes either started tearing on me or a few large pieces fell out. I did the best I could because I did not have time to rebake. I "glued" with icing and used as a filler to make the cake level. My husband told me I was making to big of a deal about it since it was not a paying customer. After what seemed like hours of working the outcome of the cake ended up meeting my standards. It also made it through the night and did not fall apart like I half expected it to. Everyone said it was a beautiful cake so I was happy wth that. Now I have written what seems to be a life long story. Has anyone had problems like this? I am thinking the cake was maybe too moist? Any insight would be appreciated. Thanks in advance

did you make each layer into 3 when torted? Maybe they were too thin? I am not sure what could have gone wrong. Maybe someone else will have a better answer. Sorry for the problems, but at least it all turned out okay in the end. That is the main thing.

Cindy

I can relate, I have a cake for a customer tomorrow, it is a 9" white cake with raspberry filling. I made the cake last night out of 2 mixes and the collaring method to make the cake 3 1/2-4 inches high. I was able to have enough batter left to do a 5" test run and when I torted the cake (the little one) it was so moist that is was start to crumb, break and my fingers were going through it like butter.

Long story short, when I get ready to do the real cake today, I know that I am going to have the same problem. So I am already prepared to be patient and have enough cake boards ready to side under the layer once they are cut. And try not to handle them to much.

If you are going to torte so thin, I would freeze before handling it.

Oh I feel for you because I have BEEN THERE!!!!! I did a 3 tier Victorian lace heart cake (in my gallery). I was thankful I started baking days in advance because the first layers I baked were red velvet cake (from a mix-don't remember the brand but most likely Duncan Hines, which I use for MOST of my cakes) Anyhoo, Every single large layer I turned out of the pan cracked in half instantly! SO, I decided to do white cake tinted pink (same DH brand) and the EXACT SAME THING HAPPENED!!!! CRACKS!!! I guess the cake was too fine a texture to hold up in the heart shape. So, I turned to my trusty classic yellow mix with the pudding mix added and it held up very well. I still had 4 very large heart shaped cakes in my freezer after that but managed to piece them together enough to use as practice cake's and "fun to eat" cakes (which made my husband happy

I'm glad you got your cake together in time!! Guess neither of us will make this mistake again huh??!!!! I'm rather surprised with the added ingredients you put in that your cake started tearing though. I'm not sure why that would happen??? I'm sure it was beautiful though. Did you post it?
blessings,
elly =o)

I agree with Jen, I would freeze them for a while to firm them up, and that seems to work every time!

I torte all my cakes. When they are cool, I torte them, lay a piece of wax paper...I just use the waxtex sheets from Sams....in between the layers, wrap in plastic and freeze....when you are ready to use them just take them out of the plastic and gently pull apart, peel off the waxpaper and fill. I have cut the layers too thin before but I pushed them all together and froze the cake and you can't tell the difference once it is frosted and decorated.

Another idea is to use a pound cake recipe for a much sturdier cake. I always freeze my cakes and that seems to help as well.

Definitely torte when cool then freeze before trying to fill and ice.