Hi!!
I had made a tiered cake for Christmas. I had to make it approximately 4 days before Christmas because I had to work all the way up to the time I was going to be having my Christmas Party (and actually had to work as soon as my party was over). Anyways, my cake was tiered and covered in fondant. When I cut the cake it was like eating cornbread. It was very dry. Is there a way to keep it from getting so dry? It almost tasted stale. I threw it in the trash and did not offer any of it to anyone.

Thanks

Did you have it iced with buttercream underneath the fondant? I am one who uses the doctored cake mixes and have never had a problem with the cake being too dry, even after several days....was it a scratch cake?

Gosh, I have not heard of that before. I do not use fondont though. I do know it helps if you frost with buttercream first. Make sure you seal the bottom of each layer right to the bottom of the board or cake for the layers.

Yes I had Buttercream underneath and it was from scratch. I know that most cakes are covered with a cake plate top. But do they make them tall enough for a tiered cake?

I don't think it was b/c it was left out. Cornbread is pretty dry! Since it was a scratch cake, do you think it could have been on the dry side when you first cooked it? You could glaze it with a simple syrup next time or if you need to bake ahead of time, freeze the cakes, then decorate if time permits. I've frozen a cake for even 2 days and it seems to actually make it moister.

Actually I did think it was rather strange that the batter was sooooooo thick! Do you think that maybe it was the recipe? It was the first time I had used it.
It's the tiered cake that is in my photos.

The cake looks great, but it being tiered has nothing to do with the moistness of it. It probably your recipe. Had you ever made it before?
The thickness may not have anything to do with it either. There is a doctored white mix that I use quite frequently and it is a very thick batter but still yields a very moist cake. So, maybe it's your recipe?!

Susanrcp - I have never had good luck with scratch cakes.....to me most of them are heavy and on the dry side (which is why a lot of folks that use them have the moistening syrup they use on them) I would venture to guess that the recipe was on the dry side to begin with, and with having set for a few days - that is the end result. I am one (as I said above) that is a doctored mix believer - and that is one of the main reasons why. I have baked for many years and just prefer the texture of starting with a mix.....you never have that issue and you don't have to pour stuff over top to make it moist either.

This starting out learning to decorate is a rocky road sometimes! If you choose to do the scratch cake thing with a big cake like that, I would definately try the recipe out first to see how it performs. It will be a lot of trial and error, but I am sure you will eventually find the right recipe for you! There are a lot of ladies on here that are "scratch cake only" bakers, I am sure they can steer you in the right direction. (but there are those of us who LOVE DH too.)

I will second that Quadcrew. I only make carrot cake from scratch, not had good luck with anything else. Plus they are a different texture to me. Doctored mixes are the way to go for me too!

Most scratch cakes would be dry after sitting for days on the coutner. It's the price you pay for not eating all the chemicals that mixes have, that make mixes more tolerant of time and ingredients.

Well, for those of us who are not gifted enough to make cakes without horrible cake mix chemicals in a box, I love the fact that when I use a doctored mix, I don't have to do it the night before and it's always moist and tasty To each his own...

I'm usually not one to get into a touchy subject so I'll try to be brief. I only bake from scratch and my cakes are always moist, even after a few days. I agree it was probably your recipe. It does take some trials to get the recipes you like and are suitable. If you want to take the time to bake from scratch that's okay if not that's okay too. Take the time to experiment with no pressure of events or orders. Personally, I prefer recipes that call for buttermilk. Maybe find some of those and try them. I've had good results with recipes from many sources try bhg.com, epicurious.com, and recipezaar.com , don't overlook your fave cookbooks. Many baking books are filled with tips and info on ingredients so that you can make a good product. Baking from scratch is also about technique, overmixing can be a big problem for the outcome of your cake. Don't despair over one dry cake, it happens to everyone. Scratch vs. mix is an ongoing debate that many people are sensitive about. Be patient with yourself. Perfecting anything takes time, practice, and a little knowledge. Good luck and feel free to PM me if I can help you more so I don't get into hot water!

you know I tried the betty crocker cook book recipe for yellow cake last weekend and that thing turned out like a sweet corn bread. Dh said "UG!". He wouldn't eat it. Kids ended up scarfing it down. They aren't picky.

I thought for sure since it was in 'the cook book' that it must be fool proof.
Guess not! By the way that was the first time a cake ever overflowed out of my pans too. I measured carefully and everything. grrr!!

I'm sticking to the mixes from now on.

mommachris

I only use the doctored mixes and my cakes are moist. Can't stand those scratch cakes

I have an extensive collection of cookbooks - and have tried many many scratch cake recipes from goodness knows how many different books. I no longer waste my time, energy or expensive ingredients on them ~ Duncan Hines was made to keep me and my cake loving fans happy. In the 15+ years I have been making cakes for others, I have not one time had a complaint - and not one of them has ever been a "scratch" cake. It has always been quite the opposite - how wonderful, tasty, and moist my cakes always are. Kudos to those who have whatever magic it takes to get a good scratch cake....for me, Duncan Hines is my bestest friend.

Mixes for me...but on my website...i do offer "specialty cakes" that are not really decorated jsut beautiful kind of plain cakes..with simple whip cream and fruit and those are scratch.

Of all the people that I personally know that make cakes in Australia, none use cake mixes. I think it must be the quality of the mixes available here. I have been told the cake mixes in the US are a lot better.
I make all my cakes from scratch. I have done a lot of experimenting and I can't say that i have one recipe that I use that is straight from a book. All of them have originally come from a book, but i've changed the amount of ingredients to suit. I think it just takes a bit of experimenting to get a good recipe. My cakes are all moist, some are firmer than others if they require moist fillings. I think that you just got a bum recipe and that is why it turned out so dry.
Good luck in the future, if any of the ladies making mixes wants any t/t recipes im more than happy to provide. BUT the cakes sold in Australia are very different to the US, so they may not suit your customers.
All the best everyone
Happy New Year
Nati

Like one member said.. sometimes if you freeze it and defrost they come out moister (is that a word).. i commend all you scratch bakers.. i just dont like to bake, i love the creation and decorating of it all... my exhusband was trained how to bake the cakes i needed and wrap and plop into the freezer for me... ha... i dont have the guts to sit and worry if its going to taste good or not.. my Duncan Hines never fails me... and i add my own touch to it too!! with my fillings and icings etc..
i wouldnt be too concerned about one cake not being moist... typically, scratch or not.. the cake covered in fondant should be able to withstand a few days even...
btw - your cake is beautiful.. i'm doing a marble fondant for Valentines Day.. good job!

I'm with you Tye. I hate the baking part sometimes. Maybe I should go work at Walmart! J/K. There are people out there who are AWESOME scratch cake bakers, and more power to them. But not me! DH is my best friend too! Always know that cake is going to be moist and perfect, adding my "doctored" ingredients adds flavor that I know is great and I know EVERYTIME how it's going to turn out, unless I do something stupid like forget to turn the oven on
Our society has this idea of what a "box" cake is---like the picture with the yellow cake and canned chocolate frosting. Everytime someone has commented on my cakes, they cannot believe it's from a box.
Now, I just got Toba Garrett's book and I'm debating on trying her chocolate cake recipe in there for my mom's birthday....do I dare????
Here we go on this debate again!!

Whoooo-hooo nellie! I love the cake mix doctor! All the cakes turn out moist and still taste home made. The only success I have ever had with scratch cake recipes is pound cake and I do agree that buttermilk is a great ingredient to keep the cake from drying out. And I do freeze also and I'm not sure if it makes my cakes more moist or not but it surely doesn't dry them out any so go for it!

4 days is a long time for any cake to sit uncovered. Even cakemix cakes would be past the peak of freshness. If you're going to make a cake that far ahead, I would freeze or at least refrigerate the cake.

As others have said, not all recipes are created equal. Sorry to hear that your test recipe was for a tiered cake.

On one hand, this thread is full of scratch cake bashing. On the other hand, everyone says how they add to cakemixes to make them taste homemade. So, confusing!

I will readily admit if something is great, so-so, or just plain blah. I would never say that EVERY cakemix cake I've had tasted bland or had a strong chemical taste.

I don't see where there is any bashing......we all agree that those who can do it have got something special going on. No bashing. There are just several who are in agreement that the cake mixes are very predictable - and we like that....and all of the cakes are HOMEMADE (IMO anyways! ~ unless you buy them at a store, then they are store made!) Go with what works for you and be happy.....

I will agree! How is it bashing?? Everyone has their own 2 cents about what they like. All of us have even said that we can't do it, so if others can, great!
Almost every post people get away from the original point of the original question, and that's what we did. But it's not wrong. Geez, while we're at it, lets start the debate over a 100% crisco BC, that always gets everyone going.
One thing I have noticed is the ability of the decorator, sometimes that means just as much if not more. I have had several people tell me that the cake was beautiful AND looked good, which is rare in their opinions.
Ah, more of my 2 cents, someone should be rich by now

Just tired of hearing over and over and over again how "scratch cakes are dry, don't taste good, never turn out right, blah, blah, blah." If one is not a scratch baker, then how can one go on and on about how scratch cakes are awful?

When my first scratch cake turned out a crumbly mess, I just figured I didn't know what the heck I was doing. I was right and searched for recipes with clearer instructions.

Everytime someone has a problem with a scratch recipe, someone always responds "just use cakemix!" That doesn't answer the poster's question and I'm pretty sure everyone is aware that cakemix is an alternative. You don't have to go in some dark alley to buy DH."Hey, can ya score me some cakemix?"

Whew! I feel better. Been holding back that rant for a while. 'Night all and happy baking!

Hmmm, seems like I along with some others recommended that she use a simple syrup to help moisture and to perhaps freeze her cakes next time instead of letting them sit out. I think the cake mix thing was a side note

I think some cakes are made to be made from scratch and others take alot of work....I baked a betty crocker cake this weekend and it was very disgusting...Before when everyone talked about the chemical taste I couldn't relate I always use DH which I never taste an after taste but when I got a bite of that Betty Crocker I vowed never again would I use Betty Crocker cake mix.

I use cake mixes though only duncan hines...if a customer request a scratch cake then I give it to them...I also always bake strawberry, pound, spice and lemon cakes from scratch anything else I leave it to DH.

Well, there are some really good scratch cake recipes out there, that is for certain, you just might have to experiment before you find one that you like but...they are not all created equal, that is for certain. A lot of the times it is the recipe, sometimes it is the substitutions people make or the overmixing or overbaking. But personally, I don't think that it takes a whole lot more skill to make a from scratch than it does for a cake mix cake and often people are adding just as many ingredients with a doctored mix recipe, so it isn't a timesaver. But that is just my experience. I really don't find a cake mix cake more moist than certain from scratch cakes, at least not the ones I have tried. They are a different texture though and that is regardless of what kind of flour you use. For me, that is the plus but others prefer the consistency of a cake mix cake.
I agree that after 3 days, a cake is on the downside of being at its best regardless of whether or not it is mix or from scratch. A mix will likely not get as dry, that is true, but is still will not taste as fresh. But four days shouldn't have made a huge difference as what you are describing.
I like to use the watered down apricot glaze as my crumbcoat before the buttercream regardless of whether or not the cake is covered in fondant. Or a simple sugar syrup would work well also. I also like to seal up my cakes in a box and seal that box in a plastic bag and I believe that assists in maintaining the moisture in the cake. Also storing the cake in a cool, dark place if possible, this will also help.
I have been searching and experimenting for more than 40 years to find a perfect from scratch white cake and the search still continues. I must have tried thousands of recipes and though I have found some good ones, they are still not exactly what I have in mind. But chocolate, carrot or just about any other kind, yes there are some excellent recipes for from scratch cakes out there that would easily rival the moistness of a cake mix cake, doctored or otherwise.
It really is just a matter of personal preference. I grew up when cake mixes were introduced. Personally I preferred the original ones over the ones that are out there now based on the fact that I find the newer ones too sweet for my taste. I like to be able to control the amount of sugar or sweetness in a cake, that is just my tastes. For people that grew up with the newer cake mixes, they have acquired a taste for these sweeter cakes. It is really all in what you have grown accustomed to, I think.
Hugs Squirrelly Cakes