Dense Cake Only After Refrigeration

Baking By LeighLeigh11 Updated 9 Feb 2010 , 7:25am by JanH

LeighLeigh11 Posted 8 Feb 2010 , 9:10pm
post #1 of 2

Anybody have this issue, anybody know how to fix this issue?? My cake is awesome when it comes out of the oven and sits, but after it is placed in the fridge and then taken out it is just so much more dense than before it went in. Any clues for a fix, or what I might be doing wrong?? Any help would be appreciated.

1 reply
JanH Posted 9 Feb 2010 , 7:25am
post #2 of 2

If you're making butter cakes, the butter firms up in the cake in the refrigerator. Eating a thoroughly chilled butter cake right out of the refrigerator isn't the most popular way to enjoy it. Before eating, the cake should be brought to room temperature, at which time it will be more eater friendly. icon_lol.gif

But this firming process happens in all cakes, but to a less degree than in butter cakes.

Quite a few members chill their frosted cakes before carving (any type of cake) to firm them up. Additionally, a lot of members chill their decorated cakes (any type) to firm them up prior to delivery.

FYI, it's not necessary to refrigerate any cake, unless there's a perishable frosting or filling involved. Otherwise, just putting the cake in a box to keep away dust and limit exposure to bumping, etc. is necessary.

But an airtight container is not recommended as that might cause your decorations to melt.

HTH

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