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Table of Contents:
- Why does my fruit cake fall apart?
- How do you keep a loaf cake from splitting?
- What causes a loaf cake to split?
- How do you stick a fruit cake to a cake board?
- How do you stabilize a cake?
Why does my fruit cake fall apart?
Sugar attracts the moisture in the recipe, drawing it away from the flour and preventing the formation of gluten. ... However if too much sugar is present, the cake is so tenderised that gluten is unable to maintain the volume of the cake and it begins to crumble when cut.
How do you keep a loaf cake from splitting?
How to prevent a crack: If you really can't stand cracks, bake the cake in a tube pan, rather than a loaf pan. The hole in the center of the pan distributes the batter so it will cook more evenly and have a smoother surface.
What causes a loaf cake to split?
Too much flour or too little liquid such as milk or eggs, for example, will cause the batter to be thick and less 'flexible', and result in cracking on the surface as the cake bakes, as well as a heavy, dense texture.
How do you stick a fruit cake to a cake board?
Brush the plate or cake board with a little of the apricot jam where you want to place the cake. This will help it stick. Level the top of the cake using a serrated knife, if needed. Turn it over and stick it down to the cake board.
How do you stabilize a cake?
After the cake is stacked completely you can stabilize it further by running a long wooden dowel with a sharpened end through all the cake tiers from the top; the sharpened end should penetrate through each cake board and then embed itself into the base cake board. This will prevent any shifting.
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