how do i put duncan hines cake together after cooling? How do frost it without crust breaking off?

Question

i dont understand, do both bottoms face each other. both tops face each other?? how bout frosting? every time i ry the crust breaks off then i have a huge mess? help??

Answer 1

I always stacked then layers one on top of the other--both tops facing up.

Make sure your cake is COOL--even pop it in the refrigerator for a while before you frost.

If you are using stiff frosting or canned frosting, warm it up a bit. Just set the container of frosting in a bowl of warm water--stir frosting before spreading.

cool cake+warm frosting= no broken cake

M

Answer 2

To make it really pretty, you level the tops of the layers first. Just cut off the "bump" with a serrated knife. I like to face the tops together, because you get less crumbs in your frosting that way.

Frosting is a subtractive process, not an additive on. Put a whole giant glob of frosting on top of your cake ( be sure to beat it well to soften it up first or it will be stiff and break the cake.)

Then just start spreading it outward and down the sides, then take off the extra. But you're less likely to have crumbs and broken cakes if you put on way too much frosting to start with, then take off the extra.

It takes a little practice, though, so be patient.

Answer 3

I would face the bottoms together. The top is a bit rounded and the underside will flatten. Frost the in between first after cooliing awhile. Warm cake frosts by crumbling. Frost the cake as if you were using a feather in your hand to keep from crumbling.

Answer 4

You would bake 2 cakes in seperate pans. Let cool completely in pans then take a plate and put the first one on plate, top down. When doing this support the cake with your hand so it does not break. Then frost if you have a filling. Best secret is to get a metal knife really hot by running it under hot water then frost. This way the cake wont stick and break. Then put your next layer down same way as first.
Hope this helps...good luck!!

Answer 5

First of all, chill the two halves. Then use a very sharp knife, or electric knife to cut off the bulge on the top of one half to make it flat. Smooth frosting over that one, and put the other one bottom down, on top of it, pressing lightly to bond them together and squeeze out a little of the frosting at the "seam." Chill again.

Warm frosting spreads well on chilled cake. Keep dipping your spreading knife into warm water to create a smooth finish.

Answer 6

I don't know the correct way. But I put them "top down" on the plate.
When frosting, make sure the cake is completely cool.
I also like to heat my frosting in the microwave for just a few seconds to make it softier and easier to spread.
Use one of those rubber or silicone baking spatula for frosting, works better than a butter knife. I also have a great recipe for frosting, you may want to try.

Satiny Chocolate Glaze

"A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts."

Original recipe yield: 1 cup

INGREDIENTS
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Answer 7

The bottom goes with the round side DOWN. The top goes with the round side UP.
I stick the pieces in the freezer for a while before frosting. Maybe half an hour. That makes them harder, and less likely to crumble.