I have a vanilla bean cake cooling right now and I am pretty sure I overbaked it so it will be dry.Â I was thinking that maybe if I use a pastry cream filling and vanilla buttercream frostingÂ Â it would combat the dry texture BUT I am concerned that the pastry cream may actually make the cake soggy....Â Should I maybe do a thin layer of buttercream against the cake as a barrier or will that taste funny?
The vanilla bean cake is a lighter spongier cake - not dense.
Any suggestions or advice would be appreciated!
if the cake was for me & my family at home, I'd keep it, slather it in creamy stuff & eat it.
However if the cake was for someone else & I knew that I had 'overbaked' it.....I would make them another properly baked cake. I don't sell cakes for a business, but why give a poor quality gift.
the cake is just for us - so would you recommend placing a thin layer of buttercream before adding the pastry cream?
no. ps: your avatar cake is lovely.
:)Â Thank you!Â So - I ended up filling with the pastry cream but the family was not thrilled - they said it wasn't "typical" for me,.... haha... the cake was waaaaay too dry and the pastry cream didn't help.
If that ever happens again and you overbake it you can always do it like a tres leche cake. Just poke holes in the cake and open a can of sweetened condensed milk plus a can of evaporated milk and let it soak into the cake for at least 3 hours in the refrigerator.
Most Tres Leche cakes use 3 milks. It makes the cake so moist. If you have never tried tres leche cakes please do so. You will be hooked once you try them!!!!! I always put stabilized whipping cream on top of them with strawberries, pineapple, peaches. etc.Â They are so good and yummy!!!!
if you ever want to fill a cake with any type of fruit, mousse, or cream, i always brush the bottom of each layer with white candy coating (or chocolate depending on the cake) it adds flavor and keeps the cake from going soggy!Â