Is My Cake Too Moist?

Decorating By mareg Updated 25 Apr 2007 , 6:29pm by KHalstead

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mareg Posted 25 Apr 2007 , 6:13pm
post #1 of 4

I just took out my cakes for the 3rd and final wilton's 3 class. I had to freeze them b/c I could not make them today and get it all in. Now that I defrosted them in the fridge and unwrapped them they seem very moist. Should I let them "dryout" a bit first before the crumb coat?

Thanks for the help!

3 replies
awolf24 Cake Central Cake Decorator Profile
awolf24 Posted 25 Apr 2007 , 6:23pm
post #2 of 4

You could try crumb coating and if it isn't working, let it sit out a while.

This might help for future cakes - I defrost mine sitting out on the counter (still wrapped in plastic wrap). I think that helps with the condensation.

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gingersoave Posted 25 Apr 2007 , 6:25pm
post #3 of 4

I would ice them immediately after you pull them from the freezer, that locks in the moisture and the crumbs and the cake will be scrumptious!!!

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KHalstead Posted 25 Apr 2007 , 6:29pm
post #4 of 4

i LOVE the taste of cakes that have been frozen.....in fact I make a point to freeze all of my cakes (if time allows) at least over night.....they always come out so much more moist and delicious!!

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