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How to make a cake more firm? (Recipe I use included)

post #1 of 30
Thread Starter 
So I'm using this recipe from this site:

http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

Everyone LOVES this cake, but my problem is that, while it is decently firm, it is not firm enough. (Letting it cool for 1 hour on a wire rack)

I watch some cake shows on TV, and they are taking rectangle shaped cakes that have been edged off, and picking them up and flopping them down, and everyone still raves about the cake tasting good! This is the firmness I'm trying to achieve.

I'm still trying to practice for my daughters 1st birthday, because I want to make her a cake myself to say it was from dad.

Can anyone give me any pointers to make this cake more firm without ruining the taste? I made a 12" square cake with this recipe, and there would be no way I could take this cake and flip it and flop it down. I have to be careful when I move it. The corners usually sag a bit as well, making me lose the integrity of the square edges.

Surely there is something I can add for firmness. I'll be adding fondant on it and all that jazz instead of using icing on top.

Any suggestions would be must appreciated!!
post #2 of 30
I cut the oil down to 1/4 cup or omit it. Less oil will make a firmer cake. The WASC recipe that I use has 1 cup of sour cream and no oil and it's awesome.
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post #3 of 30
Are you trying to flip them right from the cooling racks? Those cakes on TV are chilled to a fare-thee-well, not at room temperature.
(Also the cakes on the challenges are over-baked on purpose to make them more sturdy.)
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post #4 of 30
Thread Starter 
I watch cake boss and just started DVR'ing another show. Both shows are making cakes for people to eat, and not competing.

I will see them put the cake in the freezer after they buttercream them, but I haven't seen an episode yet where they say they bake the cake and put it in the freezer before the buttercream. So I assumed it is the recipe that is holding the cake together like it does.

I'll try my next one with no oil mamawrobin and see how that does.

Any advice on the edges drooping, or this just due to not preparing the pan well before I stick it in the oven?

I think my wife is getting aggravated with all my "attempts" and different recipe I'm trying. But I'm trying to get through to her that it may take some more to get it right. I just have zero cooking knowledge, so it's not like I can figure it out real quick. icon_sad.gif
post #5 of 30
so , mamarobin, what is the exact recipe you use, if you will share. I use cake mix extenders. wasc(all ways) and bake from scratch also. will you post your awesome cake recipe. tia
post #6 of 30
I know what you mean. Buddy picks up those cakes by the edges to positions them....they can't possibly be moist, right???

Less oil helps a lot. I've been told by other CCers that they stack and carve cake mixes without adjustments, but this just doesn't work for me at all. NO WAY. NO HOW. I have to use cake mix extenders or cut down the oil or both. And this is true of my scratch recipes, also!
post #7 of 30
Thread Starter 
I would try scratch, but I can't find cake flour in our walmarts. All they have is self rising and all purpose. And I'm not pro enough to go ordering offline for fondants and ingredients.

I guess that's why I am only working with marshmellow fondant instead of other recipes, because I can't find Glycerine and Unflavored Gelatin. We have a Micheal's, but it doesn't have any of this either.
post #8 of 30
Thread Starter 
Quote:
Originally Posted by cakeythings1961

I know what you mean. Buddy picks up those cakes by the edges to positions them....they can't possibly be moist, right???



You are right! Every time they show someone saying how GREAT the cake is and that it is the best they have EVER tasted!

Quote:
Originally Posted by cakeythings1961

NO WAY. NO HOW.



You sound just like Buddy's mom.. lol.
post #9 of 30
Quote:
Originally Posted by cakeythings1961

NO WAY. NO HOW.



You sound just like Buddy's mom.. lol.[/quote]

icon_lol.gif My kids would probably tell you that I'm like her--just a tad bossy.....er, umm....opinionated! icon_lol.gificon_lol.gif
post #10 of 30
WASC cake recipe with no oil is as firm as it gets unless you use a pound cake, which is pretty much what buddy uses all the time. He aslo DOES refrigerate or freeze his cakes, they bring them right from the frig when he slaps them down.. there is no way a large cake shop like his dont freeze there cakes.
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post #11 of 30
Quote:
Originally Posted by usmdesigner

I would try scratch, but I can't find cake flour in our walmarts. All they have is self rising and all purpose. And I'm not pro enough to go ordering offline for fondants and ingredients.

I guess that's why I am only working with marshmellow fondant instead of other recipes, because I can't find Glycerine and Unflavored Gelatin. We have a Micheal's, but it doesn't have any of this either.



Gosh are you in the boondocks too????
Well, I guess I'm a step ahead of you, Walmart carries Swans Down cake flour, Winn-Dixie carries that & JUST started carrying King Arthur's cake flour. Unflavored gelatin SHOULD be on the same aisle as "Jello" gelatin products at your grocery store. We JUST got glycerin at the Michael's here, so maybe you could ask the store about getting it??

As for your recipe, again I agree with the oil....it's the oil or the sour cream, both in those amounts aren't needed. (I'd keep the sour cream)

my "recipe" when I'm using a box cake is

Duncan Hines Classic White
4 eggs
1 1/3 cups milk
2 T oil
pudding (small box)
2 T heaping sour cream
my extracts

I have done minimal sculpting with it, but I didn't have any problems when I did. (cold cakes are (to me) easier to carve)


I have used the WASC & I don't remember having a problem with it, I just don't need that much cake a every time I bake. (If I'm remembering correctly)

Good Luck.
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post #12 of 30
Thread Starter 
Quote:
Originally Posted by daltonam

Quote:
Originally Posted by usmdesigner

I would try scratch, but I can't find cake flour in our walmarts. All they have is self rising and all purpose. And I'm not pro enough to go ordering offline for fondants and ingredients.

I guess that's why I am only working with marshmellow fondant instead of other recipes, because I can't find Glycerine and Unflavored Gelatin. We have a Micheal's, but it doesn't have any of this either.



Gosh are you in the boondocks too????
Well, I guess I'm a step ahead of you, Walmart carries Swans Down cake flour, Winn-Dixie carries that & JUST started carrying King Arthur's cake flour. Unflavored gelatin SHOULD be on the same aisle as "Jello" gelatin products at your grocery store. We JUST got glycerin at the Michael's here, so maybe you could ask the store about getting it??

As for your recipe, again I agree with the oil....it's the oil or the sour cream, both in those amounts aren't needed. (I'd keep the sour cream)

my "recipe" when I'm using a box cake is

Duncan Hines Classic White
4 eggs
1 1/3 cups milk
2 T oil
pudding (small box)
2 T heaping sour cream
my extracts

I have done minimal sculpting with it, but I didn't have any problems when I did. (cold cakes are (to me) easier to carve)


I have used the WASC & I don't remember having a problem with it, I just don't need that much cake a every time I bake. (If I'm remembering correctly)

Good Luck.



Yes, I live in Mississippi. I will ask Micheals about the glyerine. At your store, was it in the cake isle? The gelatin I really had no clue in the first place where to look, so that information helps a lot.

We do have a WinnDixie, so I will try them next. It doesn't seem like I live in the boonies since we have 2 Walmarts in 1 city, but I looked those flours over for 5 minutes thinking I might have just missed it, and couldn't find cake flour. Those names might help out though. Thanks for the tips.
post #13 of 30
Thread Starter 
Quote:
Originally Posted by shannycakers

WASC cake recipe with no oil is as firm as it gets unless you use a pound cake, which is pretty much what buddy uses all the time. He aslo DOES refrigerate or freeze his cakes, they bring them right from the frig when he slaps them down.. there is no way a large cake shop like his dont freeze there cakes.



Ah, good to know! I will also start doing this then as well. Maybe that will make cutting it easier.

I also may try to move to round cakes instead of square ones, since I am having trouble with the drooping and edges being really off.
post #14 of 30
The Swan's Down cake flour generally is on the lowest shelf and near the cake mixes in a Wal-Mart. And, that is in every one I have ever been in looking for it. Further, in the grocery stores, I believe it is in the same place. For whatever reason they don't put it with the flours. I guess because it comes in a red box (with white writing on it) instead of a "bag" like most flours do....HTH
post #15 of 30
I changed the way I mix my cakes a few weeks ago, I didn't tell my daughter, and she said right away that she could tell something was different because the cake was firmer than it used to be and much easier to move around.

I use the following:

Pillsbury Moist Supreme White cake mix
1 cup of milk
3 eggs
1/3 cup of oil
1 small pkg of vanilla pudding

If it seems to be a little thick when I am mixing it I will add extra milk.
However it takes longer than 30 - 35 minutes to cook, it takes around 40 - 45 minutes at 350
I don't know if the milk and pudding make it take longer or what.

In the end the cake comes out moist and firm.
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