I live in Florida and sometimes when I bake my cakes a day or two ahead and then decorate, they are almost mushy they are so moist. I even had one fall apart the other day! Any tips on baking in a humid climate? (I mostly use box mixes - Duncan Hines, etc.)
I live in VA, also humid, and have found that when I take cakes out of the oven and put them on the cooling rack, if I prop the rack up several inches off the counter, more moisture escapes. I use blocks that my husband cut from 2x4's to prop it up and make sure the cake has set for a couple of hours before leveling and putting it on the board. Since I've started doing it this way, I've had less problems with mushy cake. (I also usually doctor DH mixes.) HTH
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