The last 2 times I have made a cake it has been a little dry, I'm used to them being really moist. I haven't changed the way I make the cakes, so I am not sure what is wrong..
I use DH and add a box of pudding, 4 whole eggs and a cup of sour cream.
I have never used a simple syrup, but am thinking about it for a wedding I have coming up.
Simple syrup is just sugar and water right? boiled and then cooled?
The cake is going to be french vanilla so should I add vanilla to the syrup to flavor it?
Any tips would be great!
Thanks.
you can use a syrup and I would add a bit of vanilla. Some tips on keeping a cake moist. I'm sure you already know these, but just in case. Bake at 325 instead of 350. It will take longer, but won't dry out the cake as much. Use heating cores or inverted flower nails to make sure bigger cakes get done in the center around the same time the edges do. As soon as you take the cake out of the oven, cover with foil or plastic wrap or wax paper. This would also be the ideal time to brus on simple syrup. I hope this helps. Good luck!
Thanks for responding, I actually do bake them at 325 but I was just thinking about something, I usually wrap the cakes up and put them in the freezer as soon as they are cool enough, either overnight or just until cooled down. I didn't do this with the last 2 cakes i've made....hmmm
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