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keeping a cake moist

post #1 of 12
Thread Starter 
How can I keep a cake moist for a couple of days. I have to make 140 mini wedding cakes by Friday at 4pm. I work full time so I wanted to start making them tonight and finish them tomorrow night. I did a test run last weekend and they came out kind of dry by the 3rd day how do I keep them moist?
post #2 of 12
Thread Starter 
come on people I have a ligitiment problem here. Any help?
post #3 of 12
Well I have seen on the Amazing Cakes show they are using some kind of sugar mixture and they rub it all over the cake and then continue to layer there cake.

I think it is just extract, sugar, water made to a runny syrup like I am not sure as to the mixture or measurements but I would like to know myself. I hope to have helped alittle.
post #4 of 12
the mixture you are referring to is called simple syrup, and yes it will help to keep your cakes moist. It is simply a solution of equal amounts of sugar and water and you heat it on the stove and bring it to a boil then let it cool a few minutes. Not sure how long , it doesnt really matter though, then you take a pastry brush and brush it over the tops of your cakes after they have cooled. This will help add moisture to your cake. I am a pastry chef student and we have done this in our class many times, good luck with your cakes. marie 1152
post #5 of 12
Does it make your cakes sweeter? Adding that sugar, I'm worried about it changing the flavor of the cake?

TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

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TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

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post #6 of 12
Quote:
Originally Posted by Neddyk

How can I keep a cake moist for a couple of days. I have to make 140 mini wedding cakes by Friday at 4pm. I work full time so I wanted to start making them tonight and finish them tomorrow night. I did a test run last weekend and they came out kind of dry by the 3rd day how do I keep them moist?



Did you have them covered? If you leave them exposed to the air they will dry out.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #7 of 12
Okay I have been thinking about this. So I think if you use the syrup mixture and even though it is time consuming maybe you have to wrap them in plastic as well.

But I saw a episode of Amazing cakes this past week and they did 180 mini wedding cakes and they had them wrap in the refrigerator. I don't know how long though.

Hope this helps.......
post #8 of 12
using simple syrup will not make your cakes overly sweet or change the flavor. You just brush enough over your cake tops to make them moist, dont soak them and the most it would do is add a slight sweetness you wont even notice once its frosted anyway. 1152 marie
post #9 of 12
I think putting a good crumb coat will hold in the moisture. I have baked cakes 2-3 days head of time to work on as I can and people still exclaimed about how moist it was. Do cover it or keep in tupperware type product.
Sue

"Too blessed to be depressed. Too annointed to be disappointed."
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Sue

"Too blessed to be depressed. Too annointed to be disappointed."
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post #10 of 12
This is what I do, I bake them let them cool, take them out of pan and put on cake board and then if they are a double layer I do the filling or BC, put them together, wrap them in heavy towel I have towels just for this, then I put them in a plastic bag and put them in the fridge. Then when I am ready to frost, I just take them out and frost them. And Put back in fridge until delivery and I don't cover them after I frost them and they are fine. My cakes are always moist.
post #11 of 12
Hi, the weather in my country is really dry dis season and no matter how I brush with syrup or store in airtight containers, my once soft moist cakes stil end up getting so dry,crumbly and reali hard as a rock after some hours. Its so frustratin. Any oda ideas pls?
post #12 of 12

When I have had large orders of cupcakes, after they cool, I put them in a plastic container with  cling wrap or waxed paper between the layers. Finally, I lay several slices of loaf bread on top and put the lid on the container, wrap it in cling wrap,  and then put them in the freezer.  When I am ready to frost, I remove them from the freezer, but leave them covered with the bread in the container and only take out a few at the time to frost.  If the bread appears to have dried out, I simply add fresh bread.  I have also done this with cake layers successfully.  The simple syrup works well with cake that might have stayed in the oven a little too long.  I use a little less sugar than water so that there isn't so much extra sugar added to the cake. Hope this helps others. Merry Christmas!
 

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