Cakes Are To Moist?

Decorating By ninatat Updated 23 Dec 2009 , 4:25pm by indydebi

ninatat Posted 16 Dec 2009 , 12:40pm
post #1 of 6

Hi all, i just made 6 cakes to freeze, now that they are froze and were completey cooled they seem flatter , when i unwrap them they feel wet on the bottom, kind of sticks to the saran wrap, also when i go to level them even with a sharp knife it doesn't go through smoothly, what am i doing wrong, thanks

5 replies
cylstrial Posted 16 Dec 2009 , 1:21pm
post #2 of 6

If you just let them thaw in the saran wrap out on the counter, that's kinda what happens.

After the cakes have been at room temperature for 6 hours, try to level the cake. The top might just still be frozen.

Classycakes Posted 16 Dec 2009 , 1:45pm
post #3 of 6

After they are thawed, just lay each cake on a piece of paper towel for 20 minutes or so. The paper towel will absorb the excess moisture.

ninatat Posted 23 Dec 2009 , 3:54am
post #4 of 6

ok thank you

cakesdivine Posted 23 Dec 2009 , 2:37pm
post #5 of 6

No such thing as a too moist cake IMHO icon_smile.gif

indydebi Posted 23 Dec 2009 , 4:25pm
post #6 of 6

I level the cakes before I freezer them.
1) easier to stack if they're flat.
2) easier to do any final trimming on a partially frozen cake.

I work with the cakes when they are still partially frozen.
1) easier to lift and stack, especially the larger layers.
2) easier to ice as the cake is not all super-moist and gooey as a totally thawed cake.

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