Hi - So a customer told me that her cake was on the dry side and I'm totally perplexed by this. She and her guests raved about the decorations but because there was a problem with the cake, I'm so upset.
I have never had any problems with the recipe. It is the Martha Stewart Devils Food chocolate cake. I've made it several times, keeping it in the fridge to stay moist, up to 4 days before eating and it was still moist. The only difference with this cake is that it was covered in fondant. The customer said maybe this was the cause. I don't usually cover cakes in fondant so I have no idea if that could be true or not.
Does anyone have any advice/similar situations? Does a fondant covered cake, left in the fridge for 3 days produce a dry cake? Because normally cakes that I decorate in buttercream have no issues.
Thanks for any advice. I would really like to know this for the future.
I think it might be that the cake was in the fridge for 3 days, so it may not have been as fresh as if it were just baked one day earlier. Usually, fondant seals in the moisture.
Fondant absolutely seals in moisture, like having a cake dome over it. The fridge is a giant dehydrator, though.
Store your cakes in the freezer instead of the fridge if you have to bake more than a day in advance.
i usually cover my cake in plastic/saran wrap befor putting them in fridge, even for a few hours, so that the fridge does not dry the cakes out.