05/15/2026
Your cake is not the problem, your technique is...and I say that with love 🫶🏼
Spent way too long figuring these out the hard way so you don't have to! Droopy frosting, bulging cakes, sunken middles, and cracking tops that makes you want to throw everything away. We've all been there, here's exactly what's going wrong and how to fix it.
1. Droopy frosting
If your frosting looks like it's melted and slides off your cake...Your frosting is too warm, overmixed, or your kitchen is just too hot. To fix this, make sure to put your cake layers in the fridge and that they're cold before you add frosting. If your frosting is too soft, leave it in the fridge for about 10 to 15 minutes until it stiffens. Or if you use buttercream like me, gradually add more powdered sugar until it's stiffer and easier to work with.
2. Bulge on the side of the cake
That bubble on the side of your frosted cake is trapped air. If you have any fillings, make sure you don't overfill the layers and make sure to gently press everything together after filling so it becomes even. That will also help prevent a lopsided cake. Then you can add your crumb coat! A crumb coat is a foundational layer of frosting to "glue" crumbs for a smooth looking finish, make sure that it's thin.
3. Sunken middle and cracked top
If your cake has a sunken middle, your oven is lying to you. Make sure to lower the temp by 25 degrees of whatever the recipe calls for and bake your cake for longer. If it's pulling away from the sides, you overmixed the batter, make sure you fold in the flour gently. It's okay if you see a few streaks of flour, it will fix itself during baking.
Save this for the next time your kitchen is giving you a hard time 🍰
Which one have you experienced? Let me know in the comments either 1, 2, or 3 👇🏼