how do i keep my layered cakes(3 or more) from falling apart at the center of cake?

Answer 1

use cake supports like wooden sticks. You put them in after you bake the layers. It's like a bra for cakes!

Answer 2

Be sure to grease the round pan, then dust with flour before you put the batter in to bake. Make sure you're cooking the cake appropriately so the middle is actually done. Let the cakes cool completely, then add plenty of frosting in between each layer. When I make layered cakes, I actually frost all around the side of the cake, as well, and add goodies like raspberries or chopped nuts. Leave the top open for a nice garnishment, but don't make it too heavy or the center will continue to fall out.

Answer 3

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Adding Dowel Rods To Tiered Cakes

Courtesy Of Wilton Industries

Use the upper tier for size reference when determining dowel rod placement. All the dowel rods must be placed within the area you will mark (see steps below) to provide adequate support.
Center a cake board the same size as the tier above it on the base tier and press it gently into icing to imprint an outline. Remove. Use this outline to guide the insertion of the dowel rods.
Insert one dowel rod into cake straight down to the cake board. Make a knife scratch on the rod to mark the exact height. Pull dowel rod out.
Cut the suggested number of rods the exact same length, using the mark on the first one as a guide.
Now, insert rods into tier, spacing evenly 1 ½ inches in from the imprinted outline. Push straight down until each touches the cake board. Repeat this procedure for every stacked or pillarded tier on the cake.
* NOTE: The larger and more numerous the tiers, the more dowels needed. If the tier above is 10in. or less, use six 1/4in. wooden dowels. Use 8 dowel rods for 16in. and 18in. cakes; on these larger tiers, use 3/4in. plastic dowel rods in the base tier. When using white plastic dowel rods that are wider and provide more support, the number needed may be less.

Answer 4

LAYERED CAKE

1/2 lb. butter
1/3 c. Crisco
2 c. sugar
1 lg. spoon vegetable oil
3 c. plain flour
3 tsp. baking powder
1/4 tsp. salt
6 eggs
1 c. sweet milk
1 1/2 tsp. lemon flavoring
1 1/2 tsp. vanilla flavoring

Cream first four ingredients well. Add eggs, one at a time, beating after each egg. Mix together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Add flavoring. Bake in 9 inch greased and floured cake pans at 350 degrees for 30 to 35 minutes. Makes 3 to 4 layers. Use frosting and filling of your choice.

Answer 5

Get a different recipe. Tougher cakes.

Answer 6

do you use the tort-maker thing (or a knife) to slice the top of the cake to make it flat? wilton also makes these silver strips that you wrap around your pans to even out the temperature so they dont come out with a domed top

Answer 7

keep holding them