Why does this happen every time I frost a cake?

Question

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.

Answer 1

I used to have that problem because normal frosting is really, really hard.

Try using a "whipped" frosting (I think Betty Crocker makes some) - it's soooo much softer. :) When you put it on the cake, apply a HUGE gob of it on top, then squish it down and smooth it over the cake, spreading it from the gob. It should glide over the cake like butter.

Another suggestion is cooling it off for an hour to an hour and half, maybe even refrigerating it for part of it.

Hope this helps!

Answer 2

I use DH also, and if the cake is coming off when you're frosting it, then you're putting too much pressure on the cake when you frost. First, make sure you stir your frosting before you use it to soften it up a little bit. Put a small amount of frosting on the cake and gently go over the cake until it's covered enough to frost the next area. I've done what you're doing without thinking and the same thing happened, but when I used smaller amounts and was more careful, I didn't have the problem.

Answer 3

It sounds like you're going too fast, or putting on too much frosting in one go. Use room temp frosting, or sit the container in a bowl of warm water to make it even softer. If it's from a can, mix it really well with the knife so it's soft, then put a thin layer on very gently. It's called the "crumb layer", it helps it look smoother and stay together better. Once you've crumbed it, it's easier to frost it like normal, just go slowly and be patient.

Oh, and if you're frosting a cake in the pan, small chunks will fall off because the top expands with heat in the oven and then falls, leaving a loose layer. While it's still warm, flip the cake out of the pan onto a plate or sheet pan, so you're frosting the underside. Works much easier.

Answer 4

The cake has to be completely cooled in order to frost it properly. If you want to do it sooner then try refrigerating breifly then frost. Also try a lighter frosting or even a pour on frosting that will eliminate the problem all together. Also start out with A LOT of frosting and work your way out from there. This will avoid any pressure on the cake because you will not be moving the frosting that is touching the cake directly.

Answer 5

It's probably the frosting. If you are using canned frosting, take a bit out of the container & microwave it for about 10 seconds. Stir in a tiny bit of milk to make a thinner consistency. Spread this layer very thinly on the cake. This is the crumb coat & it will hold in the crumbs so you can go back over it with the next layer of icing.

Now take the rest of the frost and microwave it for a few seconds to get it soft. If you need to, add a bit of milk (a tiny bit at a time) to loosen it up. Use this icing to frost your cake.

Answer 6

The cake is moist and tears easily. This used to happen to me, but I learned how to frost a cake properly.
You do know you have to frost a thin layer to hold the crumbs, then frost again. This way you won't see crumbs in your frosting when you serve it. Use the proper knife for frosting, go slow and if you see tears, run the knife in the opposite direction to prevent it from tearing any further.
Did you make your icing? If so, make sure it's not too thick. I've done this before & it tears the cake easily. If it's store bought icing (yuck!), then your fine.
You'll figure it out with practice.

Answer 7

After your cake has cooled thoroughly at room temperature, you might try putting it into the freezer for 45 minutes or so. Not long enough to freeze it solid, obviously, but enough to harden the outside of it (which is where the frosting goes, anyway).

Or, you might try softening the frosting you're using, by putting the container in the microwave for a few short "bursts" (like, 10 seconds each). Keep checking it periodically, because you just want it softened, not liquefied.

Answer 8

You need to blend the frosting so that it is smoother. Use a wide metal spatula to spread the frosting so the pressure is spread out across the cake (think of a snowshoe vs a regular shoe). You will spread out the pressure more. Make sure the cake is cool. Wait a couple of hours before you frost it to be sure.

Answer 9

Your frosting needs to be softened down a bit. When it's very thick and or cold it likes to stick to your spatula instead of releasing. Try adding just a small amount of milk to the frosting. Also, some bakers make what is called a crumb layer. It is a very thin layer of frosting that doesn't matter if there is crumbs in it then they put on a layer of frostingon top of that to hide the crumbs.

Answer 10

Usually box mixes are very tender, so the cake crumbles easily when adding frosting to it. You could try thinning the icing a bit with milk or...what I do with a lot of my cakes...freeze them before assembling. Freezing it should keep it solid during frosting, and it also makes the cake easier to cut and handle when making multiple layers. Just give yourself enough time for the cake to defrost after frosting, before eating. Hope this helps!