Hi, maybe someone can help me, I don't freeze my cakes, so once The cake has cooled i wrap it in plastic and leave on the counter, the issue I have is that they become kind of humid, sticky, do you know why is that?
Are these cakes levelled before they are wrapped? Are you certain they are completely cool before wrapping? What temperature is your room? Are these cake mix cakes or?
the moisture is readjusting all over and incorporating the surface because it's all enclosed
Hi, yes the are well levelled, i let them cool 1.5 hr, room temperature is about 79f outside is about 100f, the are made from scratch, tks!
Might try cooling them longer - sometimes they are cool on top but not underneath. The temperature inside and out might be an issue too. Humidity level too. Is this every kind of scratch cake?
My carrot cake takes about 2 1/2 hours to cool.
i'll take your advice and let them cool longer, yes this happens to me with every single cake :(
tks for your time!
The only time I wrap my cakes in plastic is when I freeze them so I wouldn't have noticed this. I know if I wrap a warm cake, it gets wet and scummy and that is why I asked if the cake was completely cool first. Next cake I bake I will check it out and wrap it and leave at room temperature.
Thank you so much, you are so kind!
SquirrellyCakes may have nailed it. I had an instructor say that cakes should cool a MINIMUM of 2 hours (longer for "heavy" cakes) because they are not completely cool in the middle, even though they feel cool to the touch.
btw, I freeze a lot of my cakes and they come out great.