How Do You Make Your Cakes Moist

Decorating By lanaooo Updated 12 Mar 2009 , 11:21pm by yary184

lanaooo Posted 11 Mar 2009 , 9:04pm
post #1 of 30

Do you have any good tips for getting a moist cake. I am sure this depends on the recipe but wasn't sure if there were other things that I could do to make a cake that was more moist than what I have been doing. I was told by an instructor to add an extra egg, reduce the oven temp, and about wrapping to cool in wrap.

I was at a cake competition where they also sold cake samples and they were so moist. My cakes didn't even compare to them so I thought I might ask for tips.

29 replies
brincess_b Posted 11 Mar 2009 , 9:44pm
post #2 of 30

your best finding a moist recipie (i use a victoria sponge) and going from there. ive started adding a simple syrup of sugar/ water/ any flavouring for extra moisture.

KoryAK Posted 11 Mar 2009 , 9:52pm
post #3 of 30

simple syrup!

LittleLinda Posted 11 Mar 2009 , 10:22pm
post #4 of 30

I use bake-even strips and take it out of the oven as soon as it's done by checking on it five minutes early and continue baking based on the doneness.

sweetjan Posted 11 Mar 2009 , 10:28pm
post #5 of 30

brincess_b, do you mean adding simple syrup into the batter before baking?
Thanks in advance!

brincess_b Posted 11 Mar 2009 , 10:34pm
post #6 of 30

you do it once the cake is cooked, brush it over the top, and it will seep into the cake (im going to put little skewer pricks next time to help).

Sandy2008 Posted 11 Mar 2009 , 10:34pm
post #7 of 30

Here is a guideline. This recipie is wonderful and explains how to use the simple syrup and how to change it up a bit.

lanaooo Posted 11 Mar 2009 , 11:06pm
post #8 of 30

Thanks I think I will try the simple syrup. It doesn't react badly with butter cream?

hummingbird59 Posted 11 Mar 2009 , 11:11pm
post #9 of 30

sorry but I got a Bavarian Creme filling recipe at this link. Thanks, I needed it too.

luvsfreebies72 Posted 11 Mar 2009 , 11:16pm
post #10 of 30

the directions for the simple syrup are within the body of the bavarian creme, but:

all simple syrup is 1 part liquid (usually water) to 1 part sugar, heat on stive til sugar is completely dissolved. You brush it onto your layers with a pastry brush.

you can make it in any quantity you need. Just do equal parts

chrissypie Posted 11 Mar 2009 , 11:20pm
post #11 of 30

will it really penetrate right through or sit on top? do you need to poke holes? Best done straight out of the over? can flavoring be added? if so when?


jlynnw Posted 11 Mar 2009 , 11:28pm
post #12 of 30

simple syrup is so versatille. Use any water like liquid. Flavor it as you like. I love to make syrup with Gran Marnier, split the cake to torte, brush on syrup, fill with bavarian cream and fresh berries, finish off in a light buttercream (Italian), it is soooo yummieeee! Just pick your flavors. My mother dear just made a box choc cake and used thin hershey syrup. It worked, not my fav, but the cake had a decent flavor and was moist. OK, back to subject. You can make your syrup any flavor to match or compliment your cake. I usually chill my cake first. I also take the cakes while a bit warm and wrap up and chill. Just being in the air unwrapped will dry a cake out. HTH

tcakes65 Posted 11 Mar 2009 , 11:34pm
post #13 of 30

You usually add the flavoring after the mixture has cooled. I put mine in a spray bottle and spritz it onto the cake. Works great!

luvsfreebies72 Posted 11 Mar 2009 , 11:34pm
post #14 of 30

flavoring with the liquer is definitely yummy too. You can brush a coat on top and it won't penetrate to the point of soggy, or if you want more penetration, make some skewer holes and pour

I've read on here that wrapping a cake in saran wrap and freezing helps make it more moist, although I've never done that.

tonimarie Posted 11 Mar 2009 , 11:40pm
post #15 of 30

I use the enhanced cake recipes in the cake section...very moist, I think it is the sour cream added. I also swear by wrapping the cooled cake in saran wrap and freezing.........not sure what freezing does, but my cakes are always very moist when they have been frozen icon_smile.gif

yary184 Posted 11 Mar 2009 , 11:45pm
post #16 of 30

I need this receipt victoria sponge cake please

tallgood Posted 11 Mar 2009 , 11:47pm
post #17 of 30

I cool my cakes in the pan for 10 minutes, take out of the pan, and wrap immediately in Press and Seal wrap. Sometimes I let them sit on counter to cool to room temp, or put in fridge to cool if I'm in a hurry. Then level right before icing.

Everyone raves about their moistness.

audrey0522 Posted 11 Mar 2009 , 11:53pm
post #18 of 30

How can you determine how much simple syrup to use on a cake?

Cakeonista Posted 12 Mar 2009 , 12:05am
post #19 of 30

Audrey ther is no right or wrong when it comes to simple syrup on your cake, you just dont want to make it soggy so it will fall apart. I usually torte my cakes when cool or unfrozen and just brush the sryup on with a pastry brush. I'd also like to say that that bavarian creme filling sounds easy and yummy. Can I substitute Dream Whip for the Pastry Pride??? I have never seen Pastry Pride in my neck of the woods. Does anyone know?

jlynnw Posted 12 Mar 2009 , 2:17am
post #20 of 30

Love the water bottle misting idea. Heavy mist and that would be good. You want a generous syrup added to it but not make it soggy. The idea is to make the cake moist not a soggy mess. I have never used dream whip. I would think it would work. I have, in a pinch, used vanilla pudding made with half the amount of cream(instead of milk) and folded in coolwhip. Mix in the pudding then whip up, fold in the coolwhip. Add whatever you like then. I like the berries. DH likes butterscotch pudding, caramel cake, pastry pride iced with butterscotch ganache covering. I use a butterscotch simple syrup. Very rich. The more I think of the simple syrup, the more flavor combos I think of.

sweetjan Posted 12 Mar 2009 , 12:10pm
post #22 of 30

tonimarie, I read that wrapping and freezing a cake as soon as it comes out of the oven keeps the steam from escaping.....the steam is actually moisture. Made sense to me......

sweetjan Posted 12 Mar 2009 , 12:10pm
post #23 of 30

All of you are so smart!! Thanks so much for the generous information-sharing!!!

tonimarie Posted 12 Mar 2009 , 2:06pm
post #24 of 30

I always let the cake cool before wrapping and freezing because I read a post(sorry would never be able to find it) a while back that said cakes should be cooled before freezing because it can cause bacteria to grow?? icon_confused.gif Ever since I read that I let the cakes cool first icon_rolleyes.gif

tallgood Posted 12 Mar 2009 , 3:34pm
post #25 of 30

I've never heard of anyone getting sick from bacteria on cake. Eating too much maybe.

The wedding cake sits out at room temperature for how long between the baking and the wedding, then after? Seems to me the moisture from the steam is what is in any other moist cake that hasn't escaped yet. (Would make for a cute cartoon)

jlynnw Posted 12 Mar 2009 , 3:38pm
post #26 of 30

Don't get the bacteria thing. Wrap the cake warm, keep steam in, chill to get below the CCP (critical control point) in fridge, takes less than half an hour for most, when does the bacteria form? Sounds like a bacteria invested kitchen causing the problem not wraping a cake.

xinue Posted 12 Mar 2009 , 3:53pm
post #27 of 30

I was told that the best way to get th syrup into the cake is to have them in diferent temperatures; hot cake-cold syrup and the other way arround. it really works

artsywest Posted 12 Mar 2009 , 4:07pm
post #28 of 30

Would it work to mist the cake with simple syrup? That way you wouldn't accidently pour too much on.

tonimarie Posted 12 Mar 2009 , 7:24pm
post #29 of 30

okay on account of I don't want everyone to think I'm crazy, I went through my old posts until I found the one about the letting the cakes cool first: Sorry I know I didn't do the link to other post correctly, but I can't seem to get it to work, so I copy/pasted the wording into this post.

Forum Fanatic

Posted: Mon Sep 03, 2007 12:50 pm

Some people swear by wrapping their cakes still warm so that it seals in the moisture. There have been multiple warnings about the increased chance of mold growth with this process. I've done it both ways and yes the cake is very moist when wrapped warm, but it was all gone within 2 days of defrosting. I personally wouldn't do it for a cake that's going to sit for several days. You will get great results allowing the cake to cool completely (1-2 hours) then freezing as well. To defrost, keep the cake in its wrappings till defrosted so condensation forms on the wrapping and not on the cake (making it mushy). Defrost time depends on the size of the cake but a couple hours should be enough time for a small cake. I double wrap in plastic wrap then wrap in foil. I have one in the freezer now that I also wrapped in freezer paper b/c it is going to be in there for about 3 weeks before I need it.

yary184 Posted 12 Mar 2009 , 11:21pm
post #30 of 30

thanks for the link brincess

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