I level and freeze my cakes while warm. Can this cause them to dry out? Also can refreezing them a couple times do it? What about keeping the decorated cake in the fridge versus freezing it? I really need help understanding what is happening when some cakes come out super moist while others are dry?
1. I level and freeze my cakes while warm. Can this cause them to dry out?
2. Also can refreezing them a couple times do it?
What about keeping the decorated cake in the fridge versus freezing it? I really need help understanding what is happening when some cakes come out super moist while others are dry?
as for the first question yes
as for the second yes again
freezing thawing refreezing I would not recommend. DO NOT cut your cake while warm you are allowing moisture/steam to escape that you want to remain in your cake. Let it cool before cutting.
I freeze my cakes after they've hit room temp. gives them time to settle too I avoid the frig like the plague, that'll dry them out faster than anything. When I do get a dry one it is almost always the cooking time(over cooked)but I have fixed them by wrapping them in damp (not wet) paper towels then wrapping in plastic wrap it moistens them right up. hth
If your cake is dry - don't lose any sleep. Throw some simple syrup on it and drive on.
I also recently discovered cake strips. Never used them or heard talk of them in culinary school, never used or saw them in any pro pastry kitchens, so all these years I thought they were "becky home ecy junk" WOW was I WRONG. They are a dream. Night and Day difference in my cakes! Funny the things you don't learn about cake in pastry school. And yes of course I agree with tryingcake : always, always use simple syrup. Even if it is moist when you go to torte it, by the time you decorate, deliver and it gets served the extra insurance of simple syrup is always worth it.
Katiebelle74, I always use when I have to bake way in advance. I just feel better. (wink)
I use simple syrup, even when I bake the day before the event. Just helps make the cake stay really moist, and the customers potential left overs stay moist longer with simple syrup.
Thanks for all the helpful tips! I will certainly put them into practice. As far as the cake strips...are these Wilton products? I have seen something like that and always thought they were a little gimmiky...If they really work, I will try them.
I think I may have overbaked this last one. Dry cakes don't happen often, but it is very frustrating when they do. i will def try the simple syrup!
Yes they are wilton and yes I thought they were gimmiky crap for years and never gave them a shot. Finally did and wow, why the hell did I wait so long? Some people use strips of towels i have not tried that yet but am planning on it especially since the wilton are for 2" deep pans and I have a number of 3" deep pans, so I plan to give the towel thing a try on the 3" deep pans. Wish I had taken photos of my first go baking two 8" cakes, same batter, same magicline pan, same oven, same temp, same time...one with strip one without SHOCKING difference!
Great! Thanks for the info! I will give them a try.
I've tried using the towel strips(dampened) and they worked like a dream!
The mix took a longer time to bake though, about 20minutes extra but it was definitely worth the extra time.