{stories and snapshots from my new york city life.}

7.13.2010

Cake Disasters

Yesterday was my boyfriend's birthday, so I baked him a cake. I really went all out too; I bypassed the generic store brand and popped for the premium Duncan Hines Golden Vanilla. I poured the batter in two 9-inch rounds like the box told me to, baked them, and let them cool. I stacked, I frosted, I decorated...and ten minutes later, it looked like Mr. Miyagi used it for a teaching tool.

                                                                  July 12, 2010

The same thing happened last year! That time I ran to the store after "the crack heard round the kitchen" and quickly filled it with some canned cherry gloop to make it appear as though the effect was intentional. Please note exhibit 'B'.

                                  July 12, 2009                          

Has this ever happened to any of you? What am I doing wrong? Is there something I should be doing differently, or is it time to just embrace my ability to construct the ugliest cakes in the world?
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2 comments:

  1. WesleeJuly 13, 2010 at 6:57 PM

    Maybe...your cake layer is not even/flat. When you bake a cake, the middle usually rises while the sides are lower. You have to slice off the top so it is even and then when you layer it, layer it upside down...because you won't be able to frost on the side you just cut.

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  2. The Design DreamerJuly 20, 2010 at 8:03 PM

    Not sure if this will help with your cracking problem, but maybe doing a crumb-coat first would help? Once you stack the layers you put a thin first coat of frosting, then put into the fridge. Take it out a few hours later to do the final frosting. I know this is supposed to help with the frosting coming out nice and crisp, but it could also give the cake the extra stability it's missing.
    -Vanessa

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