Has anyone used Signature Secrets to make their cake moist? Does it affect the texture?
Thanks Jan...I had read all of those earlier but was still wondering if there were any cc'ers using it. My cakes are usually dry by day 3 and I'm trying to figure out what to do to keep the moisture in.
What types of cake are you making, and how are you storing them?
Have you ever used a simple syrup wash?
How to make and use simple syrup washes:
(Usually used on scratch cakes.)
Hi Jan, thanks for the links...I have to give this a try.
I mostly make cakes from scratch (except for choclate where I love kakeladi's WASC version - very moist). I'm always trying different recipes. I've even pulled the cakes out of the oven when the toothpick has a few crumbs attached to it and used a heating core on the cakes 9" or larger (I haven't tried using a flour nail yet).
For a Sat cake, I bake on Thur morning. Depending on the filling, I either fill and crumb coat in the evening & put it in the fridge overnight to set or do the filling, dirty icing, decorating all on Friday.
I'm still learning and greatly appreciate all the tips, hints and support all of you give...thank you!!!
I mostly make cakes from scratch (except for choclate where I love kakeladi's WASC version - very moist).
Try using Rebecca Sutterby's recipe which uses 2 Tbsp. oil per cake mix:
[quote"Angel Food4"]For a Sat cake, I bake on Thur morning. Depending on the filling, I either fill and crumb coat in the evening & put it in the fridge overnight to set or do the filling, dirty icing, decorating all on Friday.[/quote]
The refrigerator is not your friend (when it comes to keeping a cake moist) only refrigerate those cakes which have perishable fillings.
Here's how I mix the WASC cakes:
One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
Also, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
Handy cake troubleshooting charts:
A great site for learning/improving the science and techniques of your scratch baking is:
CC member contributed scratch cake recipes:
I love you, Jan!!! Thank you!
You're very welcome, AngelFood.