I need help with my cakes. I am getting comments from a few of my customers that my cakes are very dry. Others are saying the cakes taste great. I am currently using box mixes that are super moist, and I am using two commercial convection ovens. I am not sure which oven the possible dry cakes are baked in, as I just started getting these reports of dry cakes. Is it possible that I am over baking some of the cakes, or my ovens may be off? Any advice will be appreciated. Thank you.
The most like cause of dry cakes is overbaking. Start checking your checks earlier than you used to. Remember those ovens cook faster/more efficiently than a home oven, so your time and temperature have to be adjusted accordingly for recipes/directions formulated for home baking.
Did you try putting a pan of water in the oven as others w/ convection have?
Both previous posters are spot on - lower your temp, for a commercial oven you may even need to go down to 275 (per indydebi) - put a small pan of water in the bottom of the oven - and watch your time. IF you take the cake out of the oven when a toothpick is CLEAN - you have already over baked it. You need to have a few cumbs on the toothpick - try these tips and I bet you will be fine.
You might also try brushing your cake layers with simple syrup before frosting them.
If your cake box recipe calls for water, use whole milk instead. Fats are a moistening agent.
I use 4 whole eggs per cake mix for mine and also bake at 325*...
Sorry for the delay in thanking you all for the great advice. Getting our cake business going has been a lot of work as the orders are rushing in and little time for anything else. I do not want to lose customers due to dry cakes. One of our ovens is a montague convection oven, but the fan is too strong so we turn the fan off when baking cakes. The other oven is a Turbofan.