When I bake ahead of time and wrap my cakes in plastic wrap..they are too moist and soft when I unwrap to ice and decorate. What am I doing wrong?
I had the same problem. I let me sit a while to kind of dry off, if that makes sense. Hopefully, someone with lots of experience will answer.
I have found that it helps to put them in the freezer for at least a little while before I fill and stack them. They are way more sturdy when they are at least partially frozen. I don't know if it would change moisture but it takes care of the soft problem.
I never let my cakes completely thaw before I unwrap and start to work on them. I always start when they are partially frozen for easier handling.
Are they completely cool before you wrap them? Where and how are you storing them?
I let mine cool completely before I wrap them. They could go straight in the freezer after that; I have also been known to leave them out overnight (wrapped) and then put them in the freezer at least a little while before I started. Even a little but of firmness from the freezer helps.