Keeping cakes moist

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Permalink Reply by Wendy Wegener on March 6, 2011 at 1:16pm

If I have to make my cakes a head of time, I freeze them and take them out hours before I need to ice them.

They keep the moisture and dont spoil. Some clients want them 3 days before the party, so try to find a recipe that stays moist and fresh for longer.

Enjoy

Wendy

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Permalink Reply by Deah on March 6, 2011 at 1:35pm

If your cakes are wrapped well and are still dry in 2 days you need to tweak your recipe.  Cakes should not dry out that quickly.  Could be baked too long or could need more oil/moisture in the batter. 

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Permalink Reply by Kathy Kmonk on March 6, 2011 at 2:47pm

When I take my cakes out of the oven...I let them cool for 10 minutes in the pan and then I wrap them with plastic wrap when they are still warm and then let them cool all the way.  This helps keep the moisture in.

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Permalink Reply by Rach on March 6, 2011 at 3:31pm

Hi Patricia,

You can add glycerine to your mixture.  one quater of a teaspoon for every egg.  Works well for me.

 

Rachael

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Permalink Reply by jeri c on March 7, 2011 at 1:49am

I take my cakes out of the oven... cool for 10 minutes in the pan... turn out on the cake board and allow it to cool for about 30 minutes.  Then I wrap them tightly in foil and put them in a very cool room.  I have baked on a Tuesday for a Saturday event and the cakes are just as moist the day they are served.   A few weeks ago I baked a pink champagne cake for our daughter on a Tuesday and we had 2 birthdays to celebrate that weekend so her cake did not get cut on Saturday.  They waited until Monday to cut it and she said it was soooo good.  We did keep it in a cold garage and it was in a box but the cake was wonderful.  We had to come home on Sunday so did not get to try it! 

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Permalink Reply by floursugareggsandbutter on March 7, 2011 at 8:15am

Some very good tips here.

Really like Kathy's suggestion.

I will add.. never keep an uniced cake in the fridge.

Dries out in hours.

 

mimi

* I freeze well wrapped cakes for weeks without any problems.

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Permalink Reply by Jenny Maynard on March 7, 2011 at 10:18am

Freeze it. You can also use pudding in your recipe. That has been my key to keeping a moist cake. I put it in just about anything. You can even change up the flavors to make new things. I usually bake on Tuesdays for weekend orders. I keep them in the fridge. They don't dry out at all.

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Permalink Reply by Dawn Becker on March 7, 2011 at 7:09pm

Simple syrup saves cakes that are already baked, cooled and came out dry.  I use coffee syrups.  Just easier to store and the variety of flavors are awesome.  When I'm not sure what Flavor I want to add, I use vanilla.

 

But I use the methods mentioned above and rarely have to resort to simple syrups.  I always bake on Monday (I have a counter full of cakes as we speak) for weekend deliveries.  I always hear about how "fresh and moist" they are.

 

But the Simple Syrups are great when you need them!!  Yes, you can make your own.  The coffee syrups are so cheap.... it's not worth it to me to make them.

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Permalink Reply by Wendy Wegener on March 8, 2011 at 1:20am

Dawn, Do you have a recipe for them? We don't have Simple Syrups in South Africa and we have a dry climate, so this does also affect the cakes. I am going grey with this heat and cakes. Don't even want to get started on chocolate cakes. We are having a heat wave for the past 4 months. Thanks.

Dawn Becker said:

Simple syrup saves cakes that are already baked, cooled and came out dry.  I use coffee syrups.  Just easier to store and the variety of flavors are awesome.  When I'm not sure what Flavor I want to add, I use vanilla.

 

But I use the methods mentioned above and rarely have to resort to simple syrups.  I always bake on Monday (I have a counter full of cakes as we speak) for weekend deliveries.  I always hear about how "fresh and moist" they are.

 

But the Simple Syrups are great when you need them!!  Yes, you can make your own.  The coffee syrups are so cheap.... it's not worth it to me to make them.

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