I just made my very first cake and it turned out beautiful. The cake was very tasty but it was too dry. Is there any way to get a moist cake without altering a great flavor too much? Thank you for all of your help.
welcome, shelbycompany.
a simple syrup (equal parts sugar and water -- bring to boil to dissolve sugar and allow to cool -- can make at different concentrations -- 1 sugar:2 water, etc.)
can be brushed on to moisten cake.
syrup can even be flavored so as to enhance cake more (example -- lemon flavoring for a lemon cake, etc.)
(oh and warning -- this site is addicting!)
i have been adding a box of instant pudding and extra egg. sometimes, use milk instead of water. I think it has helped, everyone comminted on how moist my cakes are.
i just learned the simple syrup thing in my intro pastry class at the restuarant school in philadelphia. it soooooo works. we made a genoise which is really dry but really spongy. the simple syrup made it soo good. we did orange juice lemon juice, water, and sugar. its great!
Hi and Welcome, shelbycompany. 
Here's a list of CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
Great advice. 
Let me just go into a little more detail. 
Here's an overview on how to make a tiered/stacked cake:
(From preparing the pans to using dowels, with tips and tricks. Also includes how to make and use MMF, faux fondant, smoothing and so much more.)
http://forum.cakecentral.com/cake-decorating-ftopicp-592731-.html
(Disregard whimsical parts - here's regular stacking.)
http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html
http://www.countrykitchensa.com/wedding/assmeblingtypes.aspx
WASC cake with flavor variations:
http://tinyurl.com/2cu8s4
Cake Mix Extenders:
(Adding instant pudding, meringue powder, Dream Whip and more to cake mixes. Also includes all extender and enhancer recipes.)
http://forum.cakecentral.com/cake-decorating-ftopict-187421-.html
Moist Cake Recipes and Simple Syrups:
http://forum.cakecentral.com/cake-decorating-ftopict-95251-.html
Less Sweet Icing threads:
(Info on b/c's, meringue b/c's and hi-ratio shortening.)
http://forum.cakecentral.com/cake-decorating-ftopict-220591-.html
(Above also includes frosting & filling safe storage chart and more.)
HTH
Please, no "save" posts per Jackie. Thanks!!!!
I wrap my cakes in saran wrap as soon as they come out of the pan. It keeps the moisture in and people rave about my cakes.
I noticed a baker on the Food Network invert his cake onto a cooling rack or flat surface, remove the pan from the cake, then put the pan back over the top of the cake. He said it traps the moisture and makes his cakes very moist. Just a thought.
Wrapping hot cakes in plastic wrap is an unsafe food practice:
http://forum.cakecentral.com/cake-decorating-ftopict-332013-.html
HTH
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