why is my fruit cake crumbly
I am not sure why "crumbly" needs to be explained. 9. This happened to me tonight with a box carrot cake mix. The box instructions called for 3 eggs, but I used an altered recipe that added crushed pineapple, and a bit more flour and only 2 eggs. Chill the cake until that crumb coat is firm, then continue icing your cake. What would be causing Christmas cake to crumble on cutting? Problem: My cake has a gooey centre. Storage: when the cake is completely cold, remove from the tin but leave the baking paper intact and … I do grease the top of the muffin pan with the butter wrapper. But it paid off. The fruit cake may have been over-baked, so that the interior is too dry to hold together. It is delicious but also very crumbly when it comes out of the pan. The amount of sugar added in the recipe should be checked as excessive amounts may cause cake to crumble. If your cake is too crumbly to enjoy, you may have to opt for cake pops instead. This could either be because the cake didn’t go into the oven as soon as the mixture was finished or because the oven wasn’t hot enough when the cake went in. It is so frustrating to work so hard on a cake only to cut into it and watch it crumble. I have a white cake recipe that my family loves & requests for every possible occasion. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. The cake did not fall apart, but when slicing it, the bottom would just crumbled off. When you bake your cake, make sure you use the flour your recipes calls for, preheat your oven and bake the cake at the correct temperature. The cake hasn’t been cooked for long enough. —Sandra Johnson, Tioga, Pennsylvania Otherwise you could cover you cake in icing drizzle and disguise the crumbliness with cake decorations instead. Problem: My cake is flat and has large air bubbles on the top. A cake can crumble for a variety of reasons: overmixed batter, too much flour, not enough sugar or not enough shortening. I think that the 3rd egg would have helped bind it together better. There shouldn’t be a crumb in sight. Even when I make it as cupcakes, with cupcakes papers, it can be crumbly removing them. Don't open the oven door to check on the cake until it has finished rising. Adding moisture like a light buttercream layer or icing will help to hold some of the cake together. I recently made a wedding cake for a friend, something I have only done a few times, and the cake cracked on the way to the wedding and then crumbled when I cut it. The role of sugar in a cake recipe is to tenderise, moisturise and aerate as the fat, usually butter, and sugar are combined in a process called 'creaming'. There shouldn’t be a crumb in sight. Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. Fruit cakes are best cooked slowly on low temperature. I know exactly what you mean! Last, but my no means the least is the fruit cake which has it's own problems.