Can anyone tell me why my cakes ( I made 3 different ones), all had a wet top layer? They were all wrapped in saran wrap. One was frozen, wrapped in plastic wrap, double layer, then in foil. The other 2 were wrapped and left on the counter. I am not sure what I am doing wrong. Had it not have been for this top, I would have not had to level the cakes any more because they were pretty level already. Underneath the goey top was nice moist cake.
Does this happen to anyone else?
Thanks,
Cheryl
When taking out cakes from the freezer or fridge it is a good idea to take off the cling wrap to let condensation that may have formed evaporate. If not it may leave the cake soggy.
This happens to me sometimes too. I always leave the wrap on so that the condensation can form on the outside of the foil, but sometimes it still seems like the top is a little gooey. I usually just slice that part off, so it really isnt a big deal. But I would be interested in more comments on this.
I am glad to hear that it happens to other people too. I also normally turn my cake over so the top is at the bottom, but I didn't know if that would still give the goey taste at the bottom of each bite, so I just sliced it off. A couple of the cakes, I did loosen the plastic wrap to see if the air would try it out a little bit. I think that it helped but I was just wondering if there was something I was doing.
Thanks
it must be the condensation. maybe the cakes didn't cool all the way before wrapping? if not, I imagine it's just moisture from the cake itself trying to get out.
I have a question hun,
Is it just the top "skin" the brown part that is all gooey? Or is it the cake itself? If it's just the skin (crust) then I wouldn't worry bout it. I always turn mine upside down too because that always gives me the smoothest side to decorate, and the fact that the skin is sticky is to my advantage because it makes the cake stick to the board better and it won't slide around like it would if it was dry and crusty.
I've had this happen also. I would wrap them while they were still warm, and open them later to find the tops of the cakes very soggy.
Now, I let them cool to room temperature, and then wrap them. No more soggy. Super moist, but not soggy.
I always wait until they are cool to room temp. before I wrap. It is just the "skin", top part that is goey. Underneith was moist cooked cake.
I never really thought about it helping the cake to stick to the board better. I was just concerned that the people eating it would get a goey bite, because what was coming off was goey. It was annoying, because I was happy that I didn't have any domes and they didn't really need to be leveled. Maybe next time I won't worry about it. Thanks
Can anyone tell me why my cakes ( I made 3 different ones), all had a wet top layer? They were all wrapped in saran wrap. One was frozen, wrapped in plastic wrap, double layer, then in foil. The other 2 were wrapped and left on the counter. I am not sure what I am doing wrong. Had it not have been for this top, I would have not had to level the cakes any more because they were pretty level already. Underneath the goey top was nice moist cake.
Does this happen to anyone else?
Thanks,
Cheryl
Let me guess....you are using some sort of doctored cake mix, right ? The slimy top is a byproduct of the fact that by adding acidic ingredients ( sour cream etc.) you have thrown the PH balance off in your cake. The slime occurs when the osmosis is triggered by the extra acid which then absorbs moisture in the air.
You can experiment with adding a smidge ( 1/4 t.) of baking soda to your doctored mixes, or just track down a good scratch recipe and avoid the adventures in chemistry.
Can anyone tell me why my cakes ( I made 3 different ones), all had a wet top layer? They were all wrapped in saran wrap. One was frozen, wrapped in plastic wrap, double layer, then in foil. The other 2 were wrapped and left on the counter. I am not sure what I am doing wrong. Had it not have been for this top, I would have not had to level the cakes any more because they were pretty level already. Underneath the goey top was nice moist cake.
Does this happen to anyone else?
Thanks,
Cheryl
Let me guess....you are using some sort of doctored cake mix, right ? The slimy top is a byproduct of the fact that by adding acidic ingredients ( sour cream etc.) you have thrown the PH balance off in your cake. The slime occurs when the osmosis is triggered by the extra acid which then absorbs moisture in the air.
You can experiment with adding a smidge ( 1/4 t.) of baking soda to your doctored mixes, or just track down a good scratch recipe and avoid the adventures in chemistry.
Two of the cakes were a doctored box mix and the other was a chocolate scratch cake. I do though think that the chocolate cake had less of a "wet top", than the doctored mixes. Beleive me, I would rather bake a scratch cake than a box, I just love to do it, but the doctored cake was requested!
I will try adding the baking soda next time, thanks for the tip.
I asked that same question of a very experienced baker on this site. She told me that it happens because I had baked a "really nice" moist cake, and that's what you want. Well I was so glad that I hadn't done something wrong, so I am sticking with her answer. That way I can feel good about my moist cake, and not be down in the dumps because I did something wrong!!!!!
Lilybird
What kind of paper? Wax paper, parchment ?
That's a good idea.
Thanks for the comment on feeling good about the moist cake!! They are probably eating it right about now, so I'll let you knowl
omg...this happens to just about all my cakes...
i do add sour cream to my doctored mixes...now i know why they're wet and gooey after wrapped in saran wrap...thank you for pointing that out...
i will have to leave that ingredient out or try the baking soda like you suggested and see what happens...
what i do..is of course, level my cakes, but i also let them all air dry a bit before decorating...it helps with the icing not getting
"wrinkled".
Well, the verdict is in folks!! They all loved them, and she said every single person at the shower came back for seconds to try a slice of a different cake. I guess that they were moist inside. I will try all of your suggestions next time, and not get as discouraged when I see that goey top.
Thank You
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