Any ideas on how to make a moister cake
to make it have a longer shelf life would be appreciated.
Baking for a tea room and some cakes are hanging around for a week before they are sold (all cakes are sold by the slice).
I make a wine cake that holds up pretty good because it is soaked in wine
But, tomorrow I want to try an Oreo Cake. Any ideas? Thanks, you guys are the greatest!
For a moister cake I add 1/2 tsp of glycerine per egg used in the recipe.
Longer shelf life? Apart from fruit cakes laced with alcohol can't help you there.
I would just bake smaller cakes, so they will go faster (fewer slices per cake).
I double the amount of oil/butter most cake recipes call for to make a moister cake (does make it more dense, too, though).
Thanks! These are great ideas.
I have a bottle of glycerin and never used it.
Does anyone know of a simple syrup recipe?
Seems like I remember someone mentioning it once to revive a cake.
Is it a good idea to do a simple syrup on a cake when it is first baked? Thanks again.
Why can't the finished, whole cakes be kept in a fzr until needed?
A simple syrup is nothing more than 1 part granulated sugar & one part water (ie: 1 cup each) bring to a boil; boil 1 minute then cool.
Any flavoring can be added as it cools.