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Need help and opinions

post #1 of 21
Thread Starter 
I have a groom's cake to do for August 6th... the mother of the groom contacted me via internet (we've talked by phone too) to do a 2 tiered grooms cake in italian cream with cream cheese icing. Now here's the dilemma... I tried out a recipe from the CMD cupcake book... I thought, if it worked for cupcakes it should work in a cake.. Well it tastes wonderful, but when you slice it, it tends to crumble a lot.. I believe it's from using 7 ounces of coconut and a cup of pecans. As far as taste, it's wonderful.. I made the crusting cream cheese icing recipe I got from the recipe section on here for the icing on the cake and it too is wonderful.. I'm just worried about the cake crumbling so bad when cut .. I'm not sure if this would upset the mother of the groom and I'm not sure if I change recipes, if that would even help ... does anyone have a tried/true recipe or know or have any other suggestions of what to do? PLEASE HELP!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #2 of 21
Just a thought from a newbie.....you might try adding a tub of frosting to the cake batter (for example, duncan hines cream cheese flavor). It would probably help hold the cake together better, but with the cream cheese frosting on the outside, it wouldn't change the flavor too much. Just a thought...
post #3 of 21
Thread Starter 
I've never done that before Misdawn .. can you let me know how much of what to add to the cake mix? Have you tried this before?
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #4 of 21
I did it with a butter pecan cake. I just dumped the whole tub of frosting into the mix and added everything just like the recipe called for. It made it just a little bit more dense and I had a lot less crumbs to deal with. It was great! adn SUPERMOIST
post #5 of 21
I think MisDawn has a great suggestion. I found these links that you could experiment with too. I have a cake cookbook and I will see if I can find it...we just moved. I know it has a good recipe in there!
traci
http://southernfood.about.com/od/coconutcakes/r/bln329.htm
http://fruitpages.recipezaar.com/4584
http://www.newitalianrecipes.com/Italian-cream-cake.html
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post #6 of 21
Thread Starter 
That may work for me then Misdawn ... I definitely need more dense as the coconut and pecans tend to make it want to crumble.. the recipe I used was awesome in taste, but again, I worry about the way it crumbles when cut.. it would make it too hard to serve and messy too .. I wouldn't want them to be upset with me about that even though it tastes great!

My DH, my stepson, my sister, my BIL and my nephew all loved the cake, but as my sister and I was discussing the crumbling problem, the recipe I used, just won't work!

Thanks too Traci for the recipes... I've printed them all out .. my husband and stepson will be the sample tasters again this weekend!! If you find the others, that'd be great too.. I'll look over them all and try them out... I'm going to try out the tub of icing in the cake mix too.. never tried that before but if it makes the cake more dense, maybe that'll work too!!

Thanks again ladies!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #7 of 21
When I have made the CMD Brides white cake I found it to be a bit crumbly so I substituted oil for 1/2 the butter and that really helped hold it together without making it too dense.

Cindy
post #8 of 21
Good luck! Post pics when you're done!
post #9 of 21
Thread Starter 
Thanks crp7.. I may try that too and substitute oil instead of butter in it icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #10 of 21
ntertayneme, Do you freeze your cakes? I do this with all my wedding cakes. It helps to tighten the crumb and makes them much esier to cut, and wonerfully moist. This might help. No one has ever guessed they were frozen, and they always compliment the freshness and the taste.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #11 of 21
Thread Starter 
I have frozen in the past, yes peacockplace.. I'm not sure if freezing would help with this one .. I really think it's crumbling because of the coconut and the pecans.. I think maybe I put too much coconut, but I'm not sure ... it could be a combination of both .. It's a different kind of crumbly than one that's just not moist enough.. it holds together well when you turn it out and flip one layer on top of the other to icing.. it's just when you cut it, it tends to fall/crumble down .. I think it's the weight of the coconut, or maybe the coconut itself when you're pressing through with the knife to cut that it's tearing instead of slicing throught it.. not sure if that makes sense lol .. I think I'm going to try Misdawn's suggestion and put a tub of icing into it..

Misdawn, what kind of icing did you use? I wonder if I could or should try cream cheese or just a vanilla?
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #12 of 21
since you are making a cream cheese frostinf for the outside, I suggst using cream cheese flavored frosting. I would be afraid the vnilla frosting might change the flavor of the cake.
post #13 of 21
You guys got me sweating now...I have a huge wedding cake coming up in a couple of weeks that they want to be italian creme cake...I hadn't really thought too much about it till now as far as the crumbliness.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #14 of 21
Thread Starter 
I think mine was from the coconut really KayDay.. when I'd slice into it, I think the problem was the coconut kind of dragging through the cake itself and causing it to crumble .. I think maybe a denser cake would work better.. I'm going to experiment again this weekend on it .. the groom's cake is for the weekend of August 6th so I have to find a cake that I'm happy with and tastes good .. I'll try Misdawn's secret and see how that works icon_wink.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #15 of 21
I think I might try it too as my Italiam Creme Cake is sometimes crumbly too and I think I will add a little less coconut to be on the safe side! The people I am doing that job for are SO PICKY, I can't afford the least mistake!
To do what you truly love is to never work!
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To do what you truly love is to never work!
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