What Is Happening Here With The Tops Of My Cake?
Decorating By mareg Updated 16 Aug 2007 , 5:57am by marthajo1
When I bake my cakes they are all fine. They rise well, cooked great not too done or raw in any way. I always poke it to make sure. After I bake them I wrap them up when they are still a little warm in plastic wrap and put in the fridge. When I take them out later or the next day the tops are too moist and a bit gooey. I know moisture is getting trapped should I wait till completly cooled?????
What do you all do?
Thanks! Mare
Never wrap your cake until it is room temp. Any steam that has not escaped will cause your cake to be mushy and soggy. I like to bring mine to room temp covered in paper towels or napkins. That way, they are not exposed directly to air conditioning and won't get dried out while cooling. Plastic wrap will not let that hot air escape.
I wrap mine when I turn them out of the pans. Then I am always running late so I cool them in the freezer! Usually the pans are so hot I burn myself a little! They are great and moist.... certainly not gooshier (? ) than a simple syrup would be.
Not much help am I!! I just thought it was funny! Good luck trying the other way.
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