Ok, I want to make a double layer round cake for my daughters 1st birthday but it always crumbles!?

What is best way that you have found to do this without it crumbling on you? that and it always looks lopsided? at least it tastes good?.....Ok, I want to make a double layer round cake for my daughters 1st birthday but it always crumbles!?
I have done a lot of cakes in my day. I am no pro I just did it in cake decorating and it's a fun thing to do.





Some tricks I have learned over the years. Use parchemnt paper s a liner in the bottom. Spray both sides of the parchement paper.





When spreading the batter in the panmake a small almost not noticable dent in the center. The middle may dome, and this will help it be more even when finished baking.





Keep every one out of the kitchen as much as possible. The more havy foosteps and banging around the oven increases the chances of your cake falling.





After cooling for 10 min, turn out onto a cooling rack, let cool for another 10 min. While still warm wrap well in searan wrap and freeze. This helps lock in the moisture.





When ready to frost remove from freezer, unwrap and use a crumb layer first. Thisis a thinner layer of icing that just helps to stickall thise crumbs down. It doesn't have to be perfect.





Let the crumb layer air dry for about 10 min. Then continue on to the icing of your cake as usual.Ok, I want to make a double layer round cake for my daughters 1st birthday but it always crumbles!?
You have to cut the top off. When you bake a cake, the center rises. If you put another cake on a cake that has risen in the middle, it will always fall lopsided. Just cut the top part of the cake off, so the whole bottome layer cake is level. Before frosting and stacking make sure that both of the cakes are completely cooled. It usually takes about an hour. Do not rush of you are going to make a layer cake, it will never turn out the way you want it if you do. After frosting, put the cake on immediatly. I like to wait about a half an hour before frosting th rest of the cake to make sure that the icing in the middle (basically an adhesive) has done just that and then I frost the rest of the cake. Just make sure you level off the bottom layer and your cake will not fall! Happy Baking!








Oh also, with the icing, because some is so thick, I like to put 2 containers of it in a bowl and add about 4 tablespoons of milk and then whip it with a hand mixer until is smooth and creamy, this usually make it easier to frost and no crumbles. Just keep practicing! :)
Baking is such an art!!!! Lots of things to consider and it starts with the ingredients you are using. Some cake mixes are so delicate that if you donot let cool completely they fall apart, if you are making from scratch, be sure to follow directions completely. To get even layers I always measure the amount that goes into each round pan. Your icing might too heavy for the type of cake you have too. But definitely let cool for several hours before attempting the icing. I do over 2 days. Bake the cake , let cool, put what is called a crumb coat ( or 1st layer of icing which is a very thin coat to set the cake) , then I put the cake in the fridge for several hours or overnight, then ice again and decorate. Hope this might help. Good luck!
are you using a box mix or homemade?





if it's crumbling, it's too dry. Add more oil/butter or milk. I find that adding sour cream or creamcheese to the batter keeps it moist.





also, don't flip it out of the round pan until cool. once you take it out of the oven, it still cooks until cool. Take it out a little bit before you think its totally done, or when you think it's just right, and let it cool. it'll cook a little bit more.





you can make it unlopsided by frosting it strategically. Put more frosting on the side where its lower to even it out. or use a serrated knife to horizontally cut the cakes top when cool.
usually the cake gets a hump in the middle after baking either cut it flat with a serrated knife and place the cut side down on the plate so the surface is smooth then do the same with the 2nd layer and place the cut side down again.


if the hump isnt to big you dont have to cut it off you can just lay the top side down on the plate





my cakes are no longer lopsided :)


crumbles? u could be to rough when icing...place a big pile in th emiddle then spread carefully across the cake
I used to have that problem its soooo frustrating!! I suggest you boil a pot of water. Put the boiled water in a rectangular pan (like a casserole pot) put it on the bottom shelf of the oven. bake the cakes as directed (i usually bake for 45 min) the steam from the water below keeps the cakes moist. When you take them out of the oven let cool... take them out of the baking pan and cut excess cake if nec. i also like to oil the pan with butter it gives it a great taste and the cakes always come out moist. make sure you either use strawberry preserve or frosting between the layers!
Breaks, Crumbles Batter under mixed


Too much sugar


Not enough eggs


Eggs too small - use large eggs





Lopsided


Batter not spread evenly


Uneven pan


Uneven oven heat


Under mixed


Pan placed too near one oven wall


Oven racks not level


Opened oven door during baking





Make cake layers:


Preheat oven to 300掳F. and grease pans. Line bottoms with rounds of wax paper and grease paper.





Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.





Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.





I did not give receipe because I knew you would already know what your making and of course you can frost and decorate it.
maybe you didnt let it cool down enough when you took it out the oven, next time just put it in the fridge and forget about it for a couple minutes, then work with it. also, to get the lopsided look away you need to cut around it like kinda shape it with a knife and cut the top flat...thats what i do and it comes out pretty. :)
well.. I make these for birthdays all the time..


what you do..


is..


Make the two cakes..and let them cool COMPLETELY.. when they are entirely cool.. put them on a plate and cover one of the cakes with icing.. stack the other cake on top and put on the rest of the icing all around.. and viola!
Before you take it out out the pan, take a knife or string and cut of the tops to make it flat. Do that to both, then they will not be lopsided and will not crumble. Then, icing it. It will turn out perfect!
Try freezing the cake layers before you frost them. Once frosted it only takes about a half an hour for them to thaw out, and it doesnt dry out the cake.
i use round-cake pans w. the spiniey thing so its easey to get out, and i usually use betty-crocker cake mix!





frost between the cakes and yeah, i have been doing that sence i was 12
For a flat, level cake, cut the rounded ';tops'; off each layer before putting together with frosting.
Put the bottoms together so they are both flat when they lay on top of each other leaving the hump away from the other hump. Happy B'day little girly!!!
make the top and bottom layer and let them cool first a few hours. THAN put on the icing on the center put on the top than ut icing everywhere elts. Good Luck
you need to put a crumb coat of icing on first. refrigerate it for an hour and then put on your final coat. Good Luck.