In one of the receipes on the site it states to immediately wrap the cake layers in saran wrap. Can anyone tell my why? It doesn't state why in the receipt. I've never used this method. Thanks for any help.
Moisture and I'm sure it depends on the recipe. My recipe (Pillsbury Plus Cake Mix) doesn't require it. I usually lightly cover my cakes and then when completely cool wrap them and refrigerate....no problem. BUT, other scratch cakes I have found do better if I do this. I think it is a personal preference.
Beth in KY
I have been trying lately and I don't think I am fond of it. I tend to lean towards hevier more dense cakes and this just kinda makes them too wet to me. I don't like light fluffy cakes.
I use doctored cake mixes a lot, but not always. I have not tried it yet on a scratch cake. I would imagine that if you slightly overcook the cake, this would be a good fix for it to soften the edges back up.
i found the best thing to do is turn the pan upside down immediately after it comes of of the oven and put something heavy on the bottom of the pan (which is now on top), then let it cool for 10 minutes. then take the cake out of the pan and immediately cover it with two layers of plastic wrap and store in the fridge. it really makes for a very moist cake.
I do the same as Jescapades usually and my cakes are always super moist. Never had a complaint.
I have never heard of this method. Would someone tell me what this method is and how to do it? I'd like to try it and see what happens. Does it help to soften the cake edges if they are somewhat over done? I have always been told not to refrigerate cakes because it dries them out. Have I been informed wrong?
Sandy
The method is described above, and yes, it Might help if the cake is overbaked.
Buttercakes tend to taste dry if refrigerated, at least until it warms to room temperature, but refrigerating cakes can extend the shelf life. Many icings and fillings require refrigeration.
I do not wrap mine in saran wrap, but as soon as the cake comes out of the oven, I flip them out of the pan and cover them with my cake dome. This helps trap in the moisture as well. Typically, I remove the dome about 45 minutes prior to icing.
The cakes are always moist!
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