how do i keep a double layer cake from splitting?

Question

every time i try making a double layer cake it splits. i cool it put the cake together and frost it,then 1hour and it crumbles!!!!
HELP PLEASE!!!!!!!

Answer 1

The problem is your fillings between the cakes.



Try new fillings here: http://www.allcookmakeeasy.com/strawberry-shortcake.html.

Answer 2

play around with the recipe to get more dense of a cake. Try omitting some of the oil & make sure that when u take the cake out of the oven, the surface of the cake is golden brown Removing the cake early ensures a moist cake, but isn't good for layering.

While the cakes R still in the pan, using a sharp, longbladed knife, level off the tops, using the edge of the pans as ur guide. It'll give u a more stable cake! Insert a long wooden scewer in the middle of cakes after u have stacked them.before inserting the scewer, measure it along side the layer cake and cut off excess.

Dumb question, but u ARE frosting between the layers-right? It's ur glue. Also, if your using storebought icing, don't get the whipp or anything that wont hold ur cake like glue. U can always add a little powdered sure to the tub to thicken it and try a few drops of extract to get an orange, banana, coconut, rum, spearmint (goes good with devils food cake. For the devils food, I like the contrast between the black cake and the white icing. Afew drops of spearment to the frosting gives the cake a little extra somthin special. Also, refrigerate after frosting,it will let the cake "set up" and get a lil firmer :)

Good Luck and Happy Baking!

Answer 3

you need to freeze the cake before you frost it and when you take it out cut the top of each layer so it is completely flat. You know the puffy part at the top, just take a knife and slice it off. Shouldn't have any more problems with the cake falling apart.

Answer 4

Use wooden kabob sticks to stabilize the cake use about 4, trim them to the correct height before inserting.