Welcome to the Cake Decorators Q&A

Heya, made your moist choc cake a couple of times now (sooooo yummy!!), but am finding it incredibly soft to work with.  I generally freeze my cakes for a wee bit to a=carve and cover, but have found that after covering the chocolate cake it’s really hard to cut neatly for serving?  I have followed the recipe and technique religously, but still soooo soft !

Hi Jean

I’ve baked Paul’s cake recipe a couple of time now, the first time it didn’t last long enough to get decorated. I did decorate the second one and haven’t encountered your problem. In the tutorial Paul mixes the batter with a balloon whisk, I mixed mine with a hand held electric mixer set on low for about two minutes. I think it makes a difference to the texture, blending with a balloon whisk makes more of a muffin type texture and perhaps that’s why it breaks when iced. The mix certainly should not be over whisked, too many air bubbles will make it form a hard upper crust and the texture won’t be lovely and fudgy.