I read somewhere that if you cool a cake for 10 minutes and then wrap it in plastic wrap while hot, you will get a moister cake. Does anyone know if that is true?
Yes, I've done it. It traps in the moisture evaporating as steam. I do it more like 5 minutes after it's out of the oven. 10 might be too late...
I think the best technique though is to freeze your cakes in advance, then finish them. The freezing redistributes the moisture though out the cake so even the edges are very moist.
It works for me and many members on here do it.
I usually wait about 15 minutes and then remove cake from cake tin -
Wrap in 3 layers of Glad Wrap (cling film) and pop straight into the freezer.
I find it also helps to develope the flavour of the cake....as well as give you a moist cake.
Then when i need it -
Take from freezer -
Sit on bench over night - still wrapped in layers of glad wrap -
Tort and ganache/crumbcoat that same day.
Allow to settle then decorate the next day.
Some tort, ganache, crumbcoat whilst frozen -
That is a personal preferance.
Some say to place wrapped cake in an airtight container after wrapping - so as no smells can contaminate your cake - but if you are using a good sturdy brand of glad wrap/cling film - you shouldn't get any contamination of smells or other food stuff. I have never had this happen - as all my food stuffs are well and truely wrapped and i keep my freezer clean.
Good way to be ahead of time also if you are busy with alot of cakes
Most cakes can be frozen for up to 3 Months without any adverse affects happening.
Hope this helps you.
Here is the original thread detailing that process with pros/cons: