Hello CCers:

Iâve recently starting baking from scratch with pretty much success, Iâve been using Toba Garretâs moist yellow cake recipe and I love the flavor and texture, however I baked and freeze a cake two weeks in advance and when I starting working on it I realized it was SUPER dry...I was very disappointed but I got it a bit better with lots of simple syrup and I also made the filling a bit more watery than normal to help with the moistness. The client emailed this morning and said she loved the cake! Yeahâ¦.probably because of the two gallons of simple syrup I poured in it!!!
The cakes were wrapped in several layers of saran wrap, then aluminum foil and then in a plastic bag as usual.

When I baked box cakes I used to bake weeks in advance and never had such problem, the cake actually tasted better and it was moister the earlier I baked it!
I guess box cakes are more forgiving when it comes to freezing. I used the WASC recipe for all my box cake: choc, white, red velvet. Etc.

Right now, Iâm running a test with Sylvia Weinstockâs yellow cake recipe to see if the sour cream in the recipe gives me better result than the buttermilk in Tobaâs.

I baked the test cake this past Saturday, right now is wrapped in saran and in the freezer as I normally do; Iâm planning to fill and crumb coat tonight and put it back on the freezer for a few more days and see what happen by next Saturday. My freezer is on the higher setting.

So back to my questions: how early do you bake? What technique/ method do you use to preserve the freshness and moisture of the cake? Do you think my freezer temp. is too high?


TIA!

I don't. The earliest I usually bake is Tuesday for that weekend... most often Wednesday (that's my big baking day, usually) and sometimes Thursday for small/simple orders.

I don't do anything special to "preserve" the cakes. After they are cooled I wrap them in saran until I am ready to use them. I do use simple syrup (usually flavored with a coordinating liqueur), but I use that for another layer of flavor more than anything, as my cakes are usually pretty moist to begin with, but since I do refrigerate, the syrup is a little insurance against them drying out.

I'm with PinkZiab.
I don't freeze mine either. I'll start tomorrow with a few friday cakes,
but Wed. and Thurs.for the Saturday orders.
I have overbaked my white cake and it gets very dry and I too used the
simple syrup and it worked like a charm. But I've recently replaced the milk
with buttermilk and I like the recipe much better.
Good luck to you!
-Michelle

Im with soccermom17 and pinkziab, I only bake my cakes 3-5 days in advance and do not freeze them. Just saran wrap and a ziplock baggie and into the fridge. When I first started I tried freezing them and they tasted like they had been frozen. For me, the fresher the better, you can really taste the difference. HTH

Hummm? Soâ¦no freezing? Never thought about that option.

Now what am I going to do with the huge @zs freezer I bought? LOL!

Thank you so much! I will try your suggestions on my next cake.