No matter how long I let it cool, when I go to frost a cake I had just made and start to spread the frosting on the top, chunks of the cake start to tear off! This has happened to the last few cakes I have made. I didn't know if maybe the cake isn't cooled off enough even though it may seem to be or if it was the brand or what. I usually use Duncan Hines. It just makes it difficult to try to frost a cake and have it start falling apart and tearing chunks into it like that. Anyone have any ideas as to WHY this is happening? Thanks.
2007-04-12
06:48:00
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19 answers
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asked by
♣Ally♣
4
in
Cooking & Recipes