Moist Cake

Baking By Eh4642 Updated 18 Jan 2010 , 12:47pm by Mensch

 Eh4642  Cake Central Cake Decorator Profile
Eh4642 Posted 18 Jan 2010 , 1:20am
post #1 of 12

How do I make my vanilla cakes moist. I had a customer tell me that me cakes taste good but that they are too dry. Help!!!

11 replies
 niccicola  Cake Central Cake Decorator Profile
niccicola Posted 18 Jan 2010 , 1:25am
post #2 of 12

I add pudding to the mix and freeze my cakes.

I always have compliments on the moistness.

 cakesrock  Cake Central Cake Decorator Profile
cakesrock Posted 18 Jan 2010 , 2:39am
post #3 of 12

I use WASC - have you tried it? It's always moist.

Oh and I freeze too...

 HarleyDee  Cake Central Cake Decorator Profile
HarleyDee Posted 18 Jan 2010 , 2:47am
post #4 of 12

Or you can add sour cream too.

 tracey1970  Cake Central Cake Decorator Profile
tracey1970 Posted 18 Jan 2010 , 2:57am
post #5 of 12

I too love the WASC. I freeze my cakes as well. Sometimes, I also doctor a boxed mix to get a denser crumb and a cake more suitable to carving/covering with fondant. I use one box mix, 4 eggs, 1 cuup milk, and 1/3 cup butter (this is in place of the instructions on the box, not in addition to them).

 kricket  Cake Central Cake Decorator Profile
kricket Posted 18 Jan 2010 , 2:59am
post #6 of 12

I think I'm the only one on this site who doesn't care for WASC cake. The surface is a bit "gummy" for me. Anyone else had this problem?

 pattycakesnj  Cake Central Cake Decorator Profile
pattycakesnj Posted 18 Jan 2010 , 3:16am
post #7 of 12

agree with Harleydee, sour cream, about 1/2 cup per standard recipe

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 18 Jan 2010 , 3:18am
post #8 of 12

Kinda hard to give advice without knowing how you make your cakes. Box or scratch? If scratch, what is the recipe? When do you bake? Do you freeze, refrigerate or leave on the counter before they are iced? How far in advance do you ice?

 Jeep_girl816  Cake Central Cake Decorator Profile
Jeep_girl816 Posted 18 Jan 2010 , 3:19am
post #9 of 12

My moist "secrets", depending on what flavor/effect I'm after are adding (not all in the same cake!)pudding mix, sour cream, buttermilk or use a heavy "moistening" syrup. I never have dry cakes. The last WASC I made stayed fresh and moist in the fridge in a cake keeper for almost four days!!!!

 Mike1394  Cake Central Cake Decorator Profile
Mike1394 Posted 18 Jan 2010 , 9:55am
post #10 of 12
Quote:
Originally Posted by indydebi

Kinda hard to give advice without knowing how you make your cakes. Box or scratch? If scratch, what is the recipe? When do you bake? Do you freeze, refrigerate or leave on the counter before they are iced? How far in advance do you ice?




Kind of what I was thinking.

Mike

 Eh4642  Cake Central Cake Decorator Profile
Eh4642 Posted 18 Jan 2010 , 12:37pm
post #11 of 12

My recipe is as follows:

3 cups of cake flour sifted
2 bars of salted butter
2 cups of sugar
4 eggs
3tsp of dominican vanilla
3 tsp of baking powder
1 cup of milk

I bake, then crumbcoat once they cool down w buttercream icing.
I use the inverted nails and bake strips.

I bake at 325 convection for 37 minutes

 Mensch  Cake Central Cake Decorator Profile
Mensch Posted 18 Jan 2010 , 12:47pm
post #12 of 12

It's a basic 1-2-3-4 cake, should be okay. Are you over-baking? Leaving them out to long? Putting them in the fridge unwrapped (the fridge dries out baked goods enormously).

and remember, people sometimes think that scratch cakes are dry, even when they are not. Those folks were usually raised on the gummy sogginess of boxed mixes.

Quote by @%username% on %date%

%body%