Cakes Are Too Moist...

Decorating By kinicto Updated 14 Jul 2009 , 4:05am by Renaejrk

kinicto Posted 13 Jul 2009 , 4:23pm
post #1 of 7

I've conquered the dry cakes and now I'm having trouble with the cakes being too moist. When I layer them, the bottom layer bulges. Any help?

I'm using a box cake mix and people RAVE over the taste so I didn't want to change.

Also, for those having humidity issues with your icing - what are you doing to help with this? I did a wedding cake over the weekend and I had the WORST time with the icing not crusting.

6 replies
eperales0411 Posted 13 Jul 2009 , 4:39pm
post #2 of 7

When I bake my cakes I let them cool inside the pan for about 10 min
then I turn them upside down and continue to cool them with the
pan over them, then I remove the pan and let it air dry a little bit
until the cake feels firm, then I layer it. I have found that doing this
helps alot with the bulging.

About the bc not crusting, I have this trouble sometimes also, even
thought the recipe does not change. I just deal with it when this happens,
I don't know if adding more ps will help, and if this does, this also
would make the icing extremely sweet ( I would think). Sorry I
can't help with this.

ZlatkaT Posted 13 Jul 2009 , 6:45pm
post #3 of 7

I just wanted to practice this weekend and were lazy to make cake from scratch, so I bought box cake. You are right, they are very moist, and I had trouble with it as well. Actually the cake ended up in the trash, because it broke inside, when I was frosting (one layer slide). I will never bake from box again. I ended up making new cake WASC, which is doctored cake recipe, and I tell you, this cake is the best!! Find WASC recipe in this CC site.

Toptier Posted 13 Jul 2009 , 7:15pm
post #4 of 7

You might want to try changing the fat in your recipe from oil to butter or part butter/part shortening. It makes for a firmer cake but still melts in your mouth. Oil at room temp is liquid, thus very soft but butter/shortening are solid so this makes a firmer cake that I have found helps stop bulging/settling.

Try it!


icer101 Posted 13 Jul 2009 , 7:25pm
post #5 of 7

am i correct? isn,t wasc... a box mix.... with added ingredients.. even cakes made strickly from scratch will break on your also.. i never ice a cake matter what type. until i freeeze it overnite.. for a few hours. or whatever.. this helps keep it moist and more stable for icing..

JanH Posted 14 Jul 2009 , 3:58am
post #6 of 7
Renaejrk Posted 14 Jul 2009 , 4:05am
post #7 of 7

I use wasc and my cakes never break. The added ingredients make the cake denser, but still tastes delicious like a box only mix. Wasc is considered a boxed cake extender recipe. It's also great to use for 3d cakes as it holds up so well. Everyone I make it for raves about it!. I always chill my cakes in the fridge at least, if I can fit them I'll put them in the freezer - it helps "chill" the BC faster too!

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