Amazingly Moist Cakes...

Decorating By caked4life Updated 26 Jan 2011 , 4:04pm by scp1127

caked4life Posted 26 Jan 2011 , 3:34pm
post #1 of 4

What trick (or proven techinque) do you use to get your cakes SUPER MOIST. Whether doctored box or scratch. Inquiring minds would like to know.

3 replies
caked4life Posted 26 Jan 2011 , 3:35pm
post #2 of 4

Freezing always gives me a beautifully moist cake! thumbs_up.gif

brensmom12 Posted 26 Jan 2011 , 3:49pm
post #3 of 4

WASC type cakes always produce very moist cakes, but I agree with freezing. I usually wrap my cakes in saran wrap about 15-20 min after they are out of the oven. I then double wrap in foil and place in the freezer.

scp1127 Posted 26 Jan 2011 , 4:04pm
post #4 of 4

For scratch cakes, look for ingredients like sour cream, buttermilk, oil, or milk. They contribute to moisture. Also, I take my cakes out of the oven just shy of being done... a few moist crumbs on the toothpick. It continues to cook after it is out of the oven.

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