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NottawaChelle
Posted 18 Apr 2007 , 10:55pm
post #3 of 5
Two methods for moist cake:
I always add a box of pudding plus an extra egg to the box mix. When the cake is cooled enough to turn out of the pan, I cover with a terry towel and put a plastic bag on top until completely cool and ready to ice.
My friend who bakes awesome cakes lets her cake cool 10 - 15 minutes then wraps the cake tightly in aluminum foil and freezes it for at least an hour. Her chemistry lesson is this: hot + cold = moisture.
Hope this helps,
NottawaChelle
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