I always make my cakes from scratch n always use basic sugar syrup to moisten it. But at times i get complaints from ppl saying tht the cakes r not as moist, its rather dry. After making the cakes i generally keep them in the fridge. Could that b the case? i really wanna get over this problem. pls help!
I usually wrap and freeze my cakes right out of the oven. Then let them thaw still wrapped on my counter the day I'm getting ready to decorate.
I wrap mine in plastic wrap after 10 min cooling in the pan . At first I didnt think this really worked but people started telling me they loved how moist my cakes were . A lady at my church who has made cakes for years told me she would know who to come to now to make her a cake because she loved how moist they were. HTH 
I generally bake the cakes fresh everyday except if i have to send them early the next morning. I usually make a madiera sponge. I ice the cake and only then refrigerate it, n tht too only till my client comes to pick it up ( thts generally 3-4 hours) so its not like ive kept it for days in the fridge. I noticed one thing when i was training in the pastry dept. of a hotel, tht they make the fatless sponge which remains very soft. i tried making a genoise atleast 8 times but wasnt happy with the results so just decided to stick to the madiera.
Not all my clients complain tht its dry... its probably only 5 % but then I still wanna improve it.
There's really no need to keep your cakes in the fridge.
Think about it...refrigeration occurs by the removal of humidity from the air, so the fridge is a dry place. I would think that the icing would prevent the cakes from drying out, but if you are making moist cakes AND brushing them with a simple syrup, something is definitely drying them out.
I bet that leaving your cakes at room temp and not refrigerating them will solve the problem.
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