The Crust Is Literally Crumbling Off My Cakes!
Baking By cherrycakes Updated 20 Jul 2017 , 8:56pm by pursuing_perfection
Help!! Does anyone know why my crusts are literally crumbling off my cakes? This is a 7" WASC made with BC mix. I topped off the mix amount to make it the original size of 18.5 oz so I could add the traditional amount of flour, etc. This also happened to me two weeks ago when I made a 14" round for a wedding cake - I ended having to re-bake those too!! Is anyone else having issues like this? Is it the cake mix? I normally only use DH but it's becoming very difficult to even find where I live so I thought I would try BC.
I bake at 325.
Thanks for any suggestions - I'm getting frustrated with throwing out ingredients and time!! 
I've never seen anything like that. I use the original WASC recipe a lot and have never had a problem whether using BC or DH. Sorry! Hope you find the solution.
My gut instinct is to ask how you're greasing your pans and when you're taking the cake out of the pan.
This has happened to me when I tried to remove the cake when it was too hot. When I was new I remember some recipes said to take the cake out of the pan after only 5 minutes or so. If that's the case, wait until the cake and its pan are a bit cooler, maybe wait 15 minutes or longer after removing from oven.
Or, you might still be greasing your pans. My cakes crumbled so much more when I was still greasing and flouring the sides of my cake pan. Now I just use a parchment circle in the bottom of my pan and no grease whatsoever. Now, no more crumbly bits and the cake comes out so nicely. If you don't like the browned bits, you can trim those off with a serrated knife.
Thanks for your replies! I have been using this recipe for 14 years and have baked hundreds of cakes so I'm really perplexed.
I use parchment for the bottoms of the pans and cake release which I make myself (equal parts flour, shortening and oil) for the sides. I also let the cakes rest in the pans for 10 minutes before turning them out onto a cooling rack. Next time I'll try not greasing the sides next time to see if that makes a difference.
I am currently re-baking using DH - I'll let you know what the results are.
It sounds like you've been doing this for a lot longer than me, so you'll probably have a better intuition for your cakes then I will. But based on what you've said, I would recommend trying what I said if you can afford to try it. If you're already using a parchment underneath the cake then try leaving the sides of the pan bare. When it's time to remove the cake from the pan, just run a thin knife around the inside edge to release it. And like I said, if you're unhappy with browned edges compared to a greased cake, they can be trimmed down with a knife once the layers are assembled, before frosting.
Oh my - how I feel your pain :( That sure is odd. I can't remember ever having that much of a problem.....oh, I'm sure there might have been a time or two when something similar happened - I just don't remember.
.......how are you greasing your pans and when you're taking the cake out of the pan........REPLY: I use parchment for the bottoms of the pans and cake release which I make myself .... for the sides. I also let the cakes rest in the pans for 10 minutes ........
I'm thinking it has something to do with the mix. Maybe it's not fresh? Also, I have mentioned this several times in different posts, but I have used the smaller mixes w/o adding extra dry mix but keeping everything the same and didn't have any problems. Maybe the cake is a smidge not as tall but that's all.
You know, the mix companies are always changing their formulas - maybe they have done something and not said anything about it. I think I'd try a different brand and see if that helps.
I have *always* greased my pans, - usually w/homemade pan release as you said you use - sides & bottoms. Leaving a cake cooling in a pan longer than 10 minutes could cause it to re-stick so don't let it sit 15 minutes.
I have had two cake baking fails in the past two weeks. Since I live near you, cherrycakes, perhaps it is a change to the boxed mixes. VERY frustrating! Please post if you figure out how to avoid it.
I have no idea why my reply above is highlighted...! Glitches with the program?
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