Anyone here good at baking? I'm wrecking my cakes

[Marty]

I can't figure out how sometimes when I go to frost the cakes that I bake, I seem to tear up the top of the cake when I spread the frosting?

I know the cake is fully baked and cooled when I frost it and then whammo, there goes the top part of the cake peeling away when I put the frosting on it.

Usually I just use Duncan Hines or Pillsbury cake mix and their frosting from the can.

It doesn't happen all the time but about half the time.

So, what's my problem here?

 

[CyndiM]

Marty, usually it is because your icing is a little to stiff or cold. You could stir it a bit before spreading it. Or if you want a fail safe method put a small amount in a seperate bowl and thin it with a little milk. Ice the cake with this and let it set a few minutes it will crust up and seal the cake then you can ice the cake as usual. (Some bakers who do this call it a crumb seal. Not all bakers do. But Martha does

: )

Or a super easy way is, freeze the layers first and ice while frozen.

 

[Kim]

Making sure your cake is fully cooled before you put the frosting on is a must. Also, if the frosting is cold when you're spreading it, it is probably contributing to the top of your cakes tearing up--try leaving it out at room temperature for awhile before using it, or putting it in the microwave for a few seconds to make it more spreadable.

 

[REO]

Warm up the frosting. Set the jar of frosting in a bowl of hot water. Keep the knife you spread the frosting with in hot water to heat it. (the knife)

Frosting is not thin, but goes on easy from being warm.

 

[Robin1]

i had a lady that used to live next door to me that baked wedding cakes professionally. After the cake had cooled she would put the cake in the freezer until it was solid enough not to be pulled up like that. She made REALLY good cakes!!!

Robin

 

[Horsefeathers]

Hi Marty... I bake birthday cakes and such, I only use Duncan Hines cake mix... try (when you bake it) put a layer of parchment or wax paper at the bottom of your pan so that when you take it out of the pan, once cooled a bit, and pull the parchment or wax paper off it takes most of the crumbs with it and helps keep the cake from sticking to the pan. Level the top of the cake, the top you cut off is the BEST! especially wen it's still warm... they fight for it in my household...lol After it's cool to the touch, put it in the freezer, cut side down, until firm then ice it. And make sure to stir your icing in the container to loosen it up...

Hope that helps,

Chris

Edited, 'cause I had myself confused when I re-read what I wrote...lol

 

[MBennettp]

Okay, I'll share another bakery tip.

The way we did it in my bakery was while the cake was baking, get a piece of parchment paper and sprinkle it with sugar. As soon as the cake comes out of the oven, flip it upside down on the parchment paper. Leave the pan on it for about 10 minutes. Let it cool completely then turn it over, the top and bottom of the cake will both be flat and the sugar melts to the top of the cake and seals it so it doesn't tear when you frost it.

Also, you do need your frosting heated a little, the canned frosting is a little heavy. You can also whip it with a mixer and get the air back into it and it will spread easier.

Mary

 

[ChrystalPaths]

Welllllllll, I haven't used a box cake or canned frosting in forever. I love to bake the old way but can understand the lack of time it takes to scratch bake. But frosting is so easy Marty. That canned stuff'll kill ya with all the fat!

Here is a simple recipe for icing.

Use a whole bag of confectionary sugar in a huge bowl, 3/4 stick of soft butter (no margerine), then measure a 1/4c of milk and little by little add it. You can use an electric mixer so it's quicker but I use a whisk, and mix ti til it just forms soft peaks. Stick in your finger and swipe it. Is is soft and rich? Now it's ready for the cake or cookies. Put the left over in a tupper bowl and refridge, it'll keep quite a while. For chocolate frosting add your powder chocolate to the sugar and mix it BEFORE the butter and milk. If it is too sweet add more butter, too bitter add more sugar.