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WHY DID MY CAKE CRUMBLE!!!!

post #1 of 4
Thread Starter 
This is the second time this has happen to me..... I was making a Strawberry cake for my class. I baked it right temp, time. The cake was done when I took it out. I let it cool like I do EVERYCAKE. So I started to frost the cake and HUGE chunks started coming off. I thought it was the frosting but that was PERFECT.


This is the 2nd Strawberry cake that this has happened to. Does anyone know why this HAPPENED! I have decited that i am giving up on making a Strawberry cakes.
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THANKS
post #2 of 4
I'm wondering what type of batter you used. If you don't use a dense enough batter, the cake will fall apart. This has happened to me too when I used a white cake mix.
post #3 of 4
I'm very partial to the expanded flavors version of the WASC cake recipe:

http://tinyurl.com/2cu8s4

I've made strawberry cake using DH strawberry cake mix and extra strawberry extract. It turned out very moist - just like the other variations I've tried.

Here are two cake trouble shooting charts:

http://tinyurl.com/2p5bdu
(From joyofbaking.com.)

http://tinyurl.com/3dmp96
(From Sarah Phillips of baking911.com.)

HTH
post #4 of 4
Here are several things you can try.

1) When baking, add a teaspoon on Meringue Powder to cake batter.
It adds firmness to your cake.

2) Check your icing. It may be too thick. Must be thin consistency.

3) Try using a tip 789 icer tip to put the icing on the cake and then smooth
it out with a spatula.

Hope this helps
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