Comments on: My two layers cake won’t stick http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Bradley M http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/comment-page-1/#comment-11231 Bradley M Tue, 27 Mar 2007 23:20:07 +0000 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/#comment-11231 Lillian, I was just watching a TV program where the host recommended that you brush crumbs off of your layers before putting your binder between them, to help the layers stick together. Add this to my previous suggestions. :) Lillian, I was just watching a TV program where the host recommended that you brush crumbs off of your layers before putting your binder between them, to help the layers stick together. Add this to my previous suggestions. :)

]]> By: Nigel http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/comment-page-1/#comment-11202 Nigel Sat, 24 Mar 2007 15:10:57 +0000 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/#comment-11202 hi hi, if your cake is too dense and heavy and your sandwich is not glue-y enough, then it won't stick. As simple as that. In this case, cream cheese and sugar doesn't cream very well. Basically, cream cheese does not have the fat content of butter. The reason for creaming butter and sugar is to incorporate air. The step of adding eggs (liquid) is to emulsify the mixture and trap air. So when you bake the cake it's got a nice texture and is relatively light. Obviously this method doesn't result in as light a cake as a sponge but that's another story. Same ingredients, slightly different proportions, different method can result insomething entirely different. In any case, what happened here is simple. Your cake was slightly too heavy to be held together by the apricot puree. You could have tried butter icing or even butter cream. hi hi, if your cake is too dense and heavy and your sandwich is not glue-y enough, then it won’t stick. As simple as that. In this case, cream cheese and sugar doesn’t cream very well. Basically, cream cheese does not have the fat content of butter. The reason for creaming butter and sugar is to incorporate air. The step of adding eggs (liquid) is to emulsify the mixture and trap air. So when you bake the cake it’s got a nice texture and is relatively light. Obviously this method doesn’t result in as light a cake as a sponge but that’s another story.

Same ingredients, slightly different proportions, different method can result insomething entirely different.

In any case, what happened here is simple. Your cake was slightly too heavy to be held together by the apricot puree. You could have tried butter icing or even butter cream.

]]> By: f1re80 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/comment-page-1/#comment-11196 f1re80 Thu, 22 Mar 2007 11:52:18 +0000 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/#comment-11196 UHU hahahaha UHU hahahaha

]]> By: DadofFour http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/comment-page-1/#comment-11194 DadofFour Thu, 22 Mar 2007 05:01:38 +0000 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/#comment-11194 Looks like Victorian sandwich cake my mom bakes for hari raya. But dont ask me how it's done! LOL Looks like Victorian sandwich cake my mom bakes for hari raya. But dont ask me how it’s done! LOL

]]> By: Bradley M http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/comment-page-1/#comment-11192 Bradley M Wed, 21 Mar 2007 05:22:58 +0000 http://www.malaysiabest.net/2007/03/21/my-two-layers-cake-wont-stick/#comment-11192 I think you're correct that your cake is too dense. If you don't care about the density itself and just wan't the layers to stick together better, perhaps you want a stickier glue for the layers, like a buttercream, or just use a thinner layer of fruit preserve. However, if you want your cake to be lighter and fluffier, you may want to try using cake flour instead of all-purpose flour (if you're not doing so already) and creaming your wet ingredients very well. The creaming is an important step, especially once your eggs are in the mix, as that will add extra air into the mixture. Don't overmix once the flour is in, though, or you will undo all the work you put into it. I found a page that has tips for making your cakes light and fluffy. http://living.oneindia.in/do-it-yourself/bake-cakes.html I think you’re correct that your cake is too dense. If you don’t care about the density itself and just wan’t the layers to stick together better, perhaps you want a stickier glue for the layers, like a buttercream, or just use a thinner layer of fruit preserve.

However, if you want your cake to be lighter and fluffier, you may want to try using cake flour instead of all-purpose flour (if you’re not doing so already) and creaming your wet ingredients very well. The creaming is an important step, especially once your eggs are in the mix, as that will add extra air into the mixture. Don’t overmix once the flour is in, though, or you will undo all the work you put into it.

I found a page that has tips for making your cakes light and fluffy. http://living.oneindia.in/do-it-yourself/bake-cakes.html

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