hello all my name is huston and im very pasionate about baking and everyone loves my cakes one problem i see i have is my cakes always come out too tender really moist and soft and when you slice into them the texure seems to be crumbly instead of a clean solid cut what am im doing wrong ???? i do used cake florur but i didnt think that should matter

husbevjr - 19 December 2011 10:37 AM

hello all my name is huston and im very pasionate about baking and everyone loves my cakes one problem i see i have is my cakes always come out too tender really moist and soft and when you slice into them the texure seems to be crumbly instead of a clean solid cut what am im doing wrong ???? i do used cake florur but i didnt think that should matter

Crumbly and tender are two sides of the same coin.  If you want less crumbly, you need less tender.  The fundamental problem is that the gluten in the flour isn’t developed enough to hold the cake together firmly enough for you.  Cake flour certainly contributes to this “problem”, since it has less protein than all purpose flours and hence will develop less strength.  Aside from the flour, the mixing method is a big determinant of the cake tenderness.  In general, increasing the mixing time will decrease tenderness.

so other words i should beat my cakes longer then normally

husbevjr - 19 December 2011 12:10 PM

so other words i should beat my cakes longer then normally

Either that, or use a bleached all-purpose flour.  Are these Rose’s recipes?

no its my own yellow cake recipe i did also try the downy one and it did the same thing so im thinking it is the cake flour

husbevjr - 19 December 2011 03:59 PM

no its my own yellow cake recipe i did also try the downy one and it did the same thing so im thinking it is the cake flour

The two-stage mixing method that Rose uses will lead to a very tender cake.  The creaming method will likely produce a less crumbly texture, even when using cake flour.

thank you very much