I have a friend who is an event planner that has a baker that loses money at her taste test because her cake are so dry. I don't know what is she doing wrong but she is losing out. so my question is how to make a and keep a moist cake. Because I don't want to make the same mistake.
I always use a simple syrup soak for my cakes. It even keeps my white cakes from drying out. I add different flavorings depending on the cake flavor. There can be many reasons that your friends baker's cake is drying out. Could be recipe or storage method. Bottom line is you have to find your sure fire recipe/method to make a name for yourself and keep them coming back to you!
-Rezzy
There are pretty much 2 kinds of cake: box and scratch.
Box mixes will always taste like a box mix, even when doctored to taste like a better box mix.
Scratch cakes will always taste like scratch cakes no matter what you do to them.
Some people prefer the taste and texture of box cake and some prefer scratch. The best thing to do is to make the kind of cake that people prefer. In my experience, most people in America are used to the box mixes, so that is primarily what I use.
People honestly don't know the difference unless they are bakers themselves. It is the eternal disagreement on this site...scratch vs. box.
I use pillsbury. I agree boxes have a taste, but I extend the recipe, add various flavorings, and people don't question how I arrive at the flavor and texture. I add instant coffee, cocoa powder, milk, juices, almond flour, nut pastes, real vanilla, butter etc, to mycmix, and it is decadent tasting. And yes, it is from a box.
I have done alot of scratch cakes. I am in pastry school right now, and even the scratch cakes that my instructor made were dry dry dry. The taste is really good, but they are not moist enough, especially for fondant. I'd rather do all of my baking from scratch, but when I did a little experimental study, people preferred the box mixes. It is what sells, so it is what I use.......I decided to keep with my recipes. If someone could present me with a scratch recipe that is as moist, I'll try it. Until then.....box.
I have a friend who is an event planner that has a baker that loses money at her taste test because her cake are so dry. I don't know what is she doing wrong but she is losing out. so my question is how to make a and keep a moist cake. Because I don't want to make the same mistake.
Box cakes / Scratch cakes......What are these??? 
I just use a good homemade cake receipe, which I have tried and tested and modified to suit me and my cakes are lovely & moist. I even have a popular maderia cake receipe that my customers are now ordering quite alot. The main secret to moist cakes is in the eggs, milk & your oven temp. Maybe you are cooking your cakes at too high a temp. For sponge cakes you should have your oven at about 160 degrees C (325 degrees F/Gas3). I will share my maderia receipe with you.
For a size 6in square or 7 in round cake, adjust qty depending on size or shape of cake (tin).
6oz (3/4cup) - Of Superfine caster sugar (must be caster sugar)
6oz (3/4 cup) - Soft Margarine
Mix these together until very light & fluffy.
3 medium sized eggs
Whisk in seperate bowl.....here comes the secrets 
. To the eggs add 1 teaspoon of glycerine as this will help to keep the cake moist also once cooked (you can also do a another secret tick to help keep the cake longer by adding 1 teaspoon of brandy to eggs, please ensure it is only 1 teaspoon so that flavour does not come through. The alcohol acts a preservative.
Add eggs to mixed sugar & magarine a bit at a time until fully mixed in.
Here's were I change the receipe slightly:
4oz (1 cup) - Plain flour
4oz (1cup) - Self raising flour
1 teaspoon - Baking power (helps give cake extra rise, even when using self raising flour)
Sift flour into mixture, using a spatula or a metal spoon fold the flour in carefully, until all the flour has gone (this helps to keep the air in cake and light.......don't beat the cake too much after this stage).
Milk - 2 tablespoons
If you are adding flavours such as vanilla, lemon juice, almond etc. then adjust (reduce) the amount of milk that you add accordingly. Mix milk & flavourings in gently!
Please ensure that you PREHEAT your oven at the temp. I gave above. Cook for about 1hr 15 mins to 1hr 30mins - fan assisted ovens may take slightly shorter time (I suggest though check after about just after 1 hour, your cake should not sink at this stage as it is coming to the end of the cooking time).
You should now have a beautifully moist cake. If these are for testers. Wrap nicely in wax paper & then place inside a container or box. This will definately help to keep your testers moist.
Please let me know how you get on 
Happy baking 
I have a friend who is an event planner that has a baker that loses money at her taste test because her cake are so dry. I don't know what is she doing wrong but she is losing out. so my question is how to make a and keep a moist cake. Because I don't want to make the same mistake.
Box cakes / Scratch cakes......What are these???
I just use a good homemade cake receipe, which I have tried and tested and modified to suit me and my cakes are lovely & moist (I am a newbie to cake decorating but not to cake making, my Mum always baked with me and this is similar to a receipe she used to use
). I even have a popular maderia cake receipe that my customers are now ordering quite alot. The main secret to moist cakes is in the eggs, milk & your oven temp. Maybe you are cooking your cakes at too high a temp. For sponge cakes you should have your oven at about 160 degrees C (325 degrees F/Gas3). I will share my maderia receipe with you.For a size 6in square or 7 in round cake, adjust qty depending on size or shape of cake (tin).
6oz (3/4cup) - Of Superfine caster sugar (must be caster sugar)
6oz (3/4 cup) - Soft Margarine
Mix these together until very light & fluffy.
3 medium sized eggs
Whisk in seperate bowl.....here comes the secrets
. To the eggs add 1 teaspoon of glycerine as this will help to keep the cake moist also once cooked (you can also do a another secret tick to help keep the cake longer by adding 1 teaspoon of brandy to eggs, please ensure it is only 1 teaspoon so that flavour does not come through. The alcohol acts as a preservative.Add eggs to mixed sugar & magarine a bit at a time until fully mixed in.
Here's were I change the receipe slightly:
4oz (1 cup) - Plain flour
4oz (1cup) - Self raising flour
1 teaspoon - Baking power (helps give cake extra rise, even when using self raising flour)
Sift flour into mixture, using a spatula or a metal spoon fold the flour in carefully, until all the flour has gone (this helps to keep the air in cake and light.......don't beat the cake too much after this stage).
Milk - 2 tablespoons
If you are adding flavours such as vanilla, lemon juice, almond etc. then adjust (reduce) the amount of milk that you add accordingly. Mix milk & flavourings in gently!
Please ensure that you PREHEAT your oven at the temp. I gave above. Cook for about 1hr 15 mins to 1hr 30mins - fan assisted ovens may take slightly shorter time (I suggest though check after about just after 1 hour, your cake should not sink at this stage as it is coming to the end of the cooking time).
You should now have a beautifully moist cake. If these are for testers. Wrap nicely in wax paper & then place inside a container or box. This will definately help to keep your testers moist.
Please let me know how you get on
Happy baking
People honestly don't know the difference unless they are bakers themselves. It is the eternal disagreement on this site...scratch vs. box.
I use pillsbury. I agree boxes have a taste, but I extend the recipe, add various flavorings, and people don't question how I arrive at the flavor and texture. I add instant coffee, cocoa powder, milk, juices, almond flour, nut pastes, real vanilla, butter etc, to mycmix, and it is decadent tasting. And yes, it is from a box.
I have done alot of scratch cakes. I am in pastry school right now, and even the scratch cakes that my instructor made were dry dry dry. The taste is really good, but they are not moist enough, especially for fondant. I'd rather do all of my baking from scratch, but when I did a little experimental study, people preferred the box mixes. It is what sells, so it is what I use.......I decided to keep with my recipes. If someone could present me with a scratch recipe that is as moist, I'll try it. Until then.....box.
thats a general statement though. i can tell any mix vs scratch. thats just me...there is a particular smell that they have. then the texture is so different.
Here's my tried and true recipe and I give it to all my students (I'm a WMI). I have had over 300 students and everyone still uses this recipe to this day!!!! I'm a firm believe in freezing the cake, makes it more moist!!
1 Box Cake Mix (any flavor, I use Duncan Hines)
1 small Box INSTANT Pudding-do not use the cook and serve-flavor to match cake Van., Choc.
1 ¼ cups water
½ cup vegetable oil
4 eggs
Oven at 350 degrees.
Mix all ingred. Together at medium speed for 3 minutes (2 minutes with the stand-up mixer).
Bake for about 30-60minutes. Done when knife inserted comes out "JUST" clean. Remove from pan onto tin foil and IMMEDIATELY wrap and put into freezer. Can be frozen for a few months.
Pull from the freezer. Remove tin foil and IMMEDIATELY ice the cake. This will lock in the moisture. Some condensation on the top of the iced cake is normal, just leave it, the water will absorb. DO NOT try and wipe it off!!! Eat and enjoy!!
Will someone please explain as I really don't know what all this box mix & scratch mix is all about.......What is a scratch mix???? 
I'm really not liking the sound of it, as you all keep saying it is dry!
Being a lover of baking with fresh ingredients, and customers can tell the difference when the ingredients are fresh and not from a box. I thought that most people baked cakes from fresh ingredients not from pack mixes!
..............Ooooh, I think I have just worked it out 
Box cakes are pre-brought mixes & scratch cakes are those cakes started from scratch!!!
I guess it's is an American phrase, we don't call it that in London
After finally understanding, I can definately tell the difference in taste between box mix and a cake made from stratch. I would never use a box mix to give to my customers They come to me because of the way my cakes made from stratch taste. Cakes made from stractch just need alittle extra TLC. As in my previous message, just ensure you keep an eye on the 3 main important things - eggs, milk & oven temp. and any cake made from stratch will be moist
3 medium sized eggs
Whisk in seperate bowl.....here comes the secrets . To the eggs add 1 teaspoon of glycerine as this will help to keep the cake moist
In regards to this part of your recipe does the glycerine change depending on the amount of eggs you use ie if you double the recipe triple it even and can this trick be done in any cake recipe reason i ask is i have a client who wants a fruit cake but doesnt want any alcohol in it during or after cooking and of course i usually pour brandy or cherry over it when it comes out of the oven so will that trick work for it too?
thanks heaps by the way for sharing your recipe i have never made a madeira cake purely coz i was too scared to incase it is dry so now i will give yours a go...
happy decorating everyone!
Well, I tried a few homemade recipes but I always get holes and tunnels and a bit dry. I try so hard not to overmix the batter, but it seems like if I don't mix it enough there are still alot of balls of dry ingredients remaining. I will take Arty's advice on the heat, but what can I do for the holes and tunnels? 
ARty, you are going to laugh at me, but while I am reading your posts I am trying to imagine a British accent.
Yes, I am a dork
......You don't know the half of it, when I finally worked out what all this....box vs scratch cake thing was all about......I'm still very embarasse d
You are not a dork, it's ok to imagine. I do sound very British, I've got a very plumy accent.
3 medium sized eggs
Whisk in seperate bowl.....here comes the secrets
. To the eggs add 1 teaspoon of glycerine as this will help to keep the cake moist In regards to this part of your recipe does the glycerine change depending on the amount of eggs you use ie if you double the recipe triple it even and can this trick be done in any cake recipe reason i ask is i have a client who wants a fruit cake but doesnt want any alcohol in it during or after cooking and of course i usually pour brandy or cherry over it when it comes out of the oven so will that trick work for it too?
thanks heaps by the way for sharing your recipe i have never made a madeira cake purely coz i was too scared to incase it is dry so now i will give yours a go...
happy decorating everyone!
It is pretty much the same quantity even when the eggs are increased. If you are doubling the receipe just use slightly more glycerine - 1 & half teaspoons. It will work in any cake receipe, as you are adding it to the eggs only. Ground almonds also will give a moist texture (it is the natural oil from the nut that will help).
Just having another thought about your fruit cake dilemma......hmmmm no alcohol in a fruit cake. Is your customer allergic to alcohol??? If not then you can still add the 1 teaspoon of brandy to the eggs as I have suggested, it is only 1 teaspoon so the flavour will not come through once you have added you other flavourings, and the small amount of alcohol will also help to preserve your cake. Another alternative is to soak your fruit in prune juice and add 1 - 2 tablespoons of the prune juice to your mixture, the fruits soaked in the juice will add moisture to your cake as well as the addition of adding the prune juice. When your cake comes out of the oven spoon some prune juice over the cake (not too much as you don't want yo drown the cake and change the flavour too much).
If you are worried about your cake drying out again it is in the oven temp - here are all the cooking times I use depending on the size of the cake - Preheat oven to 140 degree C (275 degrees F/Gas 1). I know this sound low, but fruit cake mixtures are very dense and this is where people tend to make the mistake of making the oven too high the cake cooks on the outside and is not cooked on the inside and then you have to leave it in for longer, hence producing quite a dry cake (as the outside is very cooked too early and then you run the risk of the inside become too... ). It needs to cook from the inside out at pretty much the same rate, if the outside cooks too early it create a seal causing to much build up of heat and then the drying out process begins on the inside.......I know it is a bit technical 
OK so here are the cooking times, I have given times for standard square & round tins. If you are using a different shape you may have to change the length of time slightly:
Please remember - Fan assisted oven need slightly less cooking time. Also you can check cake toward the end of the cooking time about 15mins - 20 mins, cake will not sink as it is coming to towards end of the cooking time. This is just to make sure as the cake maybe ready to come out slightly earlier, hence saving yourself leaving the cake in longer than needed.
This tip is tried and tested I have made up my own cooking time on cakes as I make a note of them when I cook each cake: -
5in square or 6in round - 2 hrs to 2 hrs 15mins
6in square or 7in round - 2hrs 15mins to 2hrs 30 mins
7in square or 8ins round - 2hrs 30mins to 2hrs 45mins
8in square or 9in round - 3hrs - 3hrs 15 mins
9in square or 10in round - 3hrs 30mins - 3hrs 45mins
I guess you have the gist now.....just increase the cooking time by 15mins at each size increase.
The cooking times may seem long, but it will be well worth . Just ensure you give yourself enough time to prepare & bake the cake.....fruit cakes always take longer, but alitte extra TLC and your cake will come out great
I hope this helps & I have not confused you. Happy baking
Awww Arty, thanks you soooo soooo much for all those wonderful helpful tips.... i normally dont have a prob with my fruit cake but hten i have never made one wihtout the alcohol.
You are just fab and i will copy and paste all those helpful things to keepon record.
Hopefully one day i can repay the favour.
Well, I tried a few homemade recipes but I always get holes and tunnels and a bit dry. I try so hard not to overmix the batter, but it seems like if I don't mix it enough there are still alot of balls of dry ingredients remaining. I will take Arty's advice on the heat, but what can I do for the holes and tunnels?
As mentioned in my previous message, try the glycerine added to eggs, milk, temp of oven to help combat dry cakes.
Some easy points to solve your holes & tunnels:
1) Seive your flour to your mixture this helps to get rid of big lumps of flour and helps to keep your mixture light.
2) Fold the flour into the mixture with a metal spoon slowly, again this helps to keep air in cake and keep mixture light.
3) If once all of flour is folded in and you have given mixture a slight mix you still have balls of dry ingredients remaining, given the mixture a quick mixture with a hand held electric mixture (not for too long), until all your dry mixture has gone.
I don't know what order you mix your cakes in but I always stick to the simple method of :
* Mixing sugar & margarine first
* Whisking eggs in a seperate bowl & adding to sugar & margarine abit of eggs at time, untill all in sugar & margarine.
* Seive in flour & baking powder together
* Then you can add flavours, fruit, mixed spices etc.
I have tried other methods to change the order but always come back to the same order, coz it works
I hope this helps......if you don't have a hand held electric mixer, and ballon whisk will help.
Let me know how you get on.
Awww Arty, thanks you soooo soooo much for all those wonderful helpful tips.... i normally dont have a prob with my fruit cake but hten i have never made one wihtout the alcohol.
You are just fab and i will copy and paste all those helpful things to keepon record.
Hopefully one day i can repay the favour.
No problem, just let me know how you get on
ARty, you are going to laugh at me, but while I am reading your posts I am trying to imagine a British accent.
Yes, I am a dork
If it'll make you feel any better, I was hearing a british accent too! Guess that makes us both dorks...
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