I too always brush my cakes with sugar syrup and leave them covered with saran wrap overnight to let the cake absorb the syrup, and fill and decorate the next day. I cannot tell you enough, what a difference this has made in my cakes!! They are soooo yummy and moist. I learned this from one of Peggy Porchsen's book..."Pretty party cakes". People are always telling me how delicious and moist they are. Hope this helps
do you brush after cake has been left out to get cold?
AMayo for cuppies and sour cream for cakes! Be careful how much you add! Tip: add a little at a time bc you can always add more but once you mix it in... Its final!
Mayo for cuppies and sour cream for cakes! Be careful how much you add! Tip: add a little at a time bc you can always add more but once you mix it in... Its final!
yeah, i always let the cakes cool before dredging in syrup.
What do you mean live laugh cake? Mayo and sour cream, what, to stop cakes being dry?
Do you have a recipe? thanks. 
I too am having a really hard time with my yellow cake being too dry. I have tried so many recipes and am currently using Sylvia Weinstock's new yellow cake recipe but adding only 1/4 cup of milk to it. It seems that my cake tastes moist but, when I refrigerate it, it comes out dry. I don't know what to do because if I have a custard filling, then I can't let it sit overnight on my counter. I 'm seriously considering using a boxed mix but really don't want to because I love baking from scratch. Also, my yellow cake is the only one that I have trouble with.
I have tried out many different recipes for different flavor cakes, and it seems like all my favorites, tasty, not dry, have buttermilk or sour cream. I particularly like Toba Garrett's Moist Yellow Cake. I make it with full fat bulgarian style buttermilk.
A
Original message sent by cmgary
Sorry I didn't provide enough details before. So here goes...I have two recipes that I use that are pretty basic:
Sour Cream Chocolate Cake that has baking cocoa dissolved in boiling water first before adding to the mixer, butter, sugar, 4 eggs, vanilla, 3 cups cake flour, baking soda, baking powder, salt and 1 cup sour cream. Baked at 350 but I turn my oven back to 325 whenever my recipe calls for 350 and then bake for 30-35 minutes and I usually bake for about 32-33 minutes.
Golden yellow cake that has 3 cups sifted cake flour, baking powder, salt, butter, sugar, 2 eggs, vanilla and milk. Baked at 350, which again I turn my oven back to 325 for 30-35 minutes and I again usually bake for 32-33 minutes.
I take out let cool in pan for 10 minutes, remove from pan then immediately wrap in saran wrap while it's still warm to keep moist. I never refrigerate my cakes as I am not cooking them ahead of time, nor do I freeze them.
I keep them wrapped until I am ready to decorate. Once decorated they are kept in a sealed cake container.
I am completely stumped on why they are drying out......please help!!!!!!
One of the things that I have learned so far that has been a no fail is to bake at 325 until done, remove immediately from pans, cover gently but smoothing, with cling wrap, refrigerate. I have brushed with simple syrup just to see what it does but the cakes DID NOT need it. It works for me. Hth
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