What Can I Do With A Ruined Cake?

Why is my cake crumbling when I cut it?

One of the most common causes of a cake becoming too crumbly will be because there is something going on with the dough of the cake.

This could be that there is too much gluten in the cake flour.

Gluten plays a role in cake-making too, just as it does with many facets of baking..

What happens if a cake is not cooked in the middle?

If your cake is not cooking in the middle, then pop it back into the oven and cover tightly in tin foil. The tin foil will trap the heat and help to cook the inside of your cake. Bake for another 10-15 mins checking after 5-7 mins to make sure it’s working.

Can I put an undercooked cake back in the oven?

So how do you fix undercooked cake? If the cake is undercooked overall, put it back in the oven for 10-15 minutes. If the middle part is still wet, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the upper heat or cover with foil, and cook for a few minutes.

What does undercooked cake look like?

After you test your cake with a toothpick or paring knife, you’ll want to gauge the texture of the cake another way. The best way to do this is to gently press on the center of the cake with a few fingers to see if it springs back. If your fingers leave little indents, your cake isn’t done baking.

What do you do with a messed up cake?

If your cake is too broken up to be cut into slices, simply place big piece in a greased casserole dish, cover it with a custard—this recipe should work fine—and bake in a 350-degree oven until it takes on the texture of bread pudding, with crispy edges (about half an hour or so).

How do you fix a ruined cake?

Toast It. If you were making a layer cake and only one layer has broken, ice the intact layer as normal. Then crumble half of the broken layer and tear the other half into irregular pieces. Toast the irregular pieces in a toaster oven just until they get a little crisp around the edges.

Why is my cake still raw in the middle?

If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven.

Why did my cake break apart?

In an oven that’s too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you’ve used a pan that’s too small.