Are All Refrigerated Imbc Cakes Doomed To Be Drier?
Decorating By Chef_Stef Updated 19 Sep 2006 , 3:03am by moydear77
I basically only use IMBC because of the flavor, but it requires chilling. Refrigeration dehydrates cake (mine are all scratch), so they always seem drier than they were when they were fresh. And I use Sylvia Weinstock's yellow, Rose L. B's white, and Toba Garrett's chocolate, so they CAN't be bad...lol...They're absolutely marvelous before a day in the fridge. I'm dismayed by this realization, but I really love that icing, and I can't do wedding cakes any closer to the wedding than the day or two before, so they HAVE to be fridged... 
Anyone else run into this, and if so, have you found a solution?
I find this is true even with simple syrup. They do best when brought back to room temp before serving, but if they're still cool to cold inside, they just seem....dry. 
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