i have been hearing a lot lately about wrapping your cake in saran wrap while it cools. i have been told to let it cool for 10 minutes in the pan, then wrap it in saran wrap.. .is this correct? what is the benefit? won't the cake stick to it when you unwrap it (i have visions of it all pulling apart!)? how long can it be left in the saran wrap on the counter before you frost it? If this really is beneficial i want to start doing it but obviously i am pretty clueless... clue me in???? 
I am a newbie too....I wait 10 minutes then put a piece of "nonstick" foil on the top of the cake and then wrap it and put it in the refrigerator. It is so unbelievably moist that way. I have started leaving mine in the fridge over night to make sure it is completely chilled inside and out. Certainly makes it easier to scuplt and ice. Hope this helps 
I wrap mine in press'n'seal and it works really well! You won't have a problem with the cake peeling off with the wrapping if you let it cool completely. It just serves to hold the moisture in the cake, instead of letting it evaporate completely.
will this work with regular saran wrap? ... i am in alaska, not a lot of choices up here at the store.
Any kind of plastic wrap will work. When it's wrapped while hot, the moisture is sealed in. The wrap does not stick when you take it off. It can be kept that way for several days.
It does make your cake moist, but it also has a drawback. It changes the texture to a slighly spongy, rubbery tooth.
If you have every had one of the dim-sum cakes that are baked in a steamer instead of an oven, this is the same process. These cakes are really spongy and moist.
Unfortunately, when you do this for a cake that you want to be fluffy, and light in texture, like white wedding cakes, then you will loose this. It works better on denser cakes where the crumb is filled with nuts, raisins and the like and not so noticeable.
Here is the main thread on this topic;
http://www.cakecentral.com/cake-decorating-ftopict-25903.html
I wrap it in saran when it is cool. My cakes are moist from the recipe or if not up to par, then I use moistening syrup. You get the moisture and added flavor, a 2 in 1, lol.
If I am going to frost for more than one day, then the freezer is the best option until I am ready, thaw first though. Some have said the freezer actually adds moisture to a cake. I have no idea if this is true, but I know it does not harm them. Some will also say the freezer imparts a funny taste in cakes. I say, what dead animal is in your freezer? lol.
The refrigerator is the worst. It is designed to take the moisture out, so avoid at all cost.
BTW, If using cream cheese or whipped cream toppings on an already frosted cake, it is kind of hard to avoid, so then one knows the moistening syrups will definitely help in this case.
rodneyck... that was a fantastic link! i read each and every post! thank you!!!!!!!!!!
I baked a cake last night, let it cool for a few minutes, then wrapped it in saran wrap and then put it in a plastic shopping bag.
Tonite, I baked another, didn't wrap it at all - let it cool on the cooling racks.
When I leveled each, I tasted the cake scraps, and the one that I wrapped was SOOOOOOOOOOO much more moist and yummy than the other.
I don't find the taste or texture of my cakes changes at all with the saran wrap method. I primarily bake wedding cakes.
I started trying this with my cakes too. It definately makes a difference for me. I've also found I can control how dense it gets by putting the plastic wrap on sooner or later. If I want a really moist dense cake I flip my cake out onto plastic wrap after 10 minutes in the pan and wrap it up right away and put it in the freezer. If I do the same thing and leave it on the counter it's not quite as dense. I have no idea what the freezer does, but it definately changes the texture some. If I want a lighter fluffier cake that's still moist I can wrap it in plastic after I've turned out the cake on a cooling rack for 10-20 minutes. The cake is still warm to the touch, but not hot.
I have had some of the "skin" come off on the plastic wrap when I unwrap it, but it doesn't actually pull off any cake. And it actually helps if the wrap pulls off some of that "skin" because then it's easier to ice.
Quote by @%username% on %date%
%body%