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sturdy cake

post #1 of 7
Thread Starter 
I want to know when I make my cakes sometimes they fall apart easily .They are store bought cakes batters,is there anything I can add to the mix to make them stronger or maybe I'm putting a little bit of batter in my pans Help!
post #2 of 7
There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.

1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps icon_biggrin.gif
post #3 of 7
Thread Starter 
Thanks....Have to try the recipe. Will the sour cream off set the taste and these cakes are heavy as well are cakes suppose to be that heavy?
post #4 of 7
No, the sour cream make the cake moist and dense. This is the recipe I use for stacked and carved cakes. It has a good crumb and is really moist.
post #5 of 7
Thread Starter 
will this also work for red velvet cake mix
post #6 of 7
Quote:
Originally Posted by nicunurse

There are alot of recipes for sturdy cakes here on CC. One of my favorites is Sharon Zambito's cake recipe. I don't know how to link it so here is the recipe. It is a very thick batter. I usually fill my tins about 2/3 to 3/4 full then I can level them right in the pan with a long serrated knife.

1 box cake mix (Betty Crocker works well)
1/2 cup water
1/3 cup veg, oil
1 whole egg
3 egg whites
1 cup sour cream
1 small box flavored instant pudding to match cake flavor
1 tsp extract vanilla, almond etc. to match.
If making chocolate cake, add 1 extra TBSP veg oil.
I bake at 325 degrees.
Hope this helps icon_biggrin.gif



I would like to try this also. How long do you bake it for? Thanks! icon_smile.gif
post #7 of 7
If you want to stick to the usual store bought batter - try adding some extra milk or even one extra egg to help moisten the cake and make it less crumbly, and the egg may help bind the ingredients a little more!
Madie Gostin - MAD ABOUT CAKES
Check out my delicious creations at www.madaboutcakes.com.au
and like my facebook page at http://www.facebook.com/pages/MAD-about-Cakes/123546574394557?sk=info
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Madie Gostin - MAD ABOUT CAKES
Check out my delicious creations at www.madaboutcakes.com.au
and like my facebook page at http://www.facebook.com/pages/MAD-about-Cakes/123546574394557?sk=info
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