is it true that some people add glycerine inside cake?,the person that used it said it will preserve the cake for longer time.We bake mostly from scratch in this part of the world.Let me have your opinion on this
I'm no expert.. AT ALL,
But I would think the glycerin may help in some cakes... I don't think it can behave as a preservative...
But I think it can provide some enhanced texture... especially with cakes that need to be smooth.
Depends on the recipe. Mostly I use it in fondant, or some icings.
I have, in an emergency, used it in ganache to keep it smooth.
Glycerine/glycerin is commonly used in baking.
Glycerine, as an ingredient, absorbs and retains moisture. It does not preserve a cake - just keeps it "moister" longer.
Glycerine can be used in cakes; it prevents the cake from drying out, so it stays moister for longer.
As it's liquid, it would alters the texture, so that, when fresh, the cake is a bit heavier.
It was not unknown to have glycerine in a domestic baking recipe, in the past. There are still some fruitcake recipes around that use it but I'm not familiar with any other.
Glycerine is also ised in making Liqueurs, icing, frostings:
next time you purchase a pre-packaged cake, read the back - it is probably an ingredient.
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