Hello Bakers,
I'm not even sure if this should be in "Cake Disaster" category, but I know you'll be able to tell lol
Here you go,
My cakes happen to become pretty hard after people put them in the fridge, Yeah, I know they should, but when I say they become hard, I mean REAL HARD, no moisture, no spongy texture, no nothing that was before! Thus, My question is, are all cakes supposed to do that? or it's just my cakes?? I know this sound kinda silly 
but, because I don't buy cakes from other people, I can't really tell whether it's only my cakes or every cake.
If you guys think it's only my cakes, then, what can I possibly be doing wrong??? 
Help please, I'm too confused right now 
Quote:
Are they butter cakes?
Are they still hard after they return to room temperature?
Hi AAtKT, Yes, they have butter. They actually are Dominican Cakes and they call for the same amount for each main ingredient Butter, Flour, and Sugar (e.i. one pound of flour, one pound of butter, one pound of sugar). One of cakes, according to my customer, never came back to normal, not even when he let it at room temperature. The other one, is a chocolate cake (not necessarily Dominican, it was a recipe I found online), it was very moist and spongy when I made it but now is just like a stone. I have a piece of it at home, I might leave it out the fridge to try and see if it ever come back to normal.
Quote:
Other posts indicate that butter based cakes, after refrigeration, never really "come back" to a just baked state and are often perceived as dry or stale. This is because butter remains semi-solid at room temp.
So, I should assume that it is not only my cakes or something I'm doing wrong?
ATo they taste dry after baking and cooling? I mean did you try cut offs? Do you always use the same recipe? Maybe try another vanilla cake recipe. Mine has buttermilk as an ingredient for example... And what foil do you mean? I use cling film and wrap the cake when it's still warm to trap the moisture.
Quote:
To they taste dry after baking and cooling? I mean did you try cut offs? Do you always use the same recipe?
Maybe try another vanilla cake recipe. Mine has buttermilk as an ingredient for example...
And what foil do you mean?
I use cling film and wrap the cake when it's still warm to trap the moisture.
well, just to make sure we are on the same page; I cover the cakes in foil and put then in the fridge, but this is after the cake is all done (iced, decorated, filled, etc...), what I put in the fridge is the leftovers, same thing with my clients, they save the rest in their fridge.
I have never had my cake go hard like that either. When I cut cake I always cover the cut part of the exposed cake that has no icing with a piece of saran wrap to keep cake fresh once I have cut it. Maybe you need to try a different cake recipe.
Quote:
I have never had my cake go hard like that either. When I cut cake I always cover the cut part of the exposed cake that has no icing with a piece of saran wrap to keep cake fresh once I have cut it. Maybe you need to try a different cake recipe.
@remnant3333 I do the same thing, and always leave it out on the counter at room temperature until it's gone.
I have never had my cake go hard like that either. When I cut cake I always cover the cut part of the exposed cake that has no icing with a piece of saran wrap to keep cake fresh once I have cut it. Maybe you need to try a different cake recipe.
@remnant3333 I do the same thing, and always leave it out on the counter at room temperature until it's gone.
so you guys never put your cakes in the fridge?
Quote:
Don't put them in the refrigerator. Baked goods in general do not go in the refrigerator.
Hi leha_s I thought the same thing, but ya know, we (people) don't like to throw away the rest of the cake after paying for it, and in order for us to keep it "fresh" we dump them in the fridge I mean, I know things that are in the fridge become hard, but that hard?? mmmmm.....
If you find that a number of your customers are refrigerating the cakes and they don't like the way they are after being refrigerated, you may want to try some other recipes. I suspect there is a cultural difference here. A cake shouldn't be rock hard when it is refrigerated for a day and if it comes to room temp it shouldn't remain rock hard. If refrigerating is the norm for your customers, work on a recipe that will work better for refrigerating. That might be better than telling your customers to not refrigerate the cake, if you know they will want to do that with leftovers. Just another side to think about.
A
Original message sent by denetteb
If you find that a number of your customers are refrigerating the cakes and they don't like the way they are after being refrigerated, you may want to try some other recipes. I suspect there is a cultural difference here. A cake shouldn't be rock hard when it is refrigerated for a day and if it comes to room temp it shouldn't remain rock hard. If refrigerating is the norm for your customers, work on a recipe that will work better for refrigerating. That might be better than telling your customers to not refrigerate the cake, if you know they will want to do that with leftovers. Just another side to think about.
AYour cake sounds very much like my Mom-in-laws Bouka cake. She was Polish....a pound of butter, flour, 12 eggs....etc. She never refrigerated her cake. I never put my cakes in the fridge unless as others have posted, there's perishable filling inside. I always leave my cakes on the kitchen counter covering the exposed portion with plastic wrap. If we're not going to eat all of the cake, I will put a portion of it in the freezer.
Quote by @%username% on %date%
%body%