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My Most Moist Cake EVER baking tips! - Page 3

post #31 of 122
Quote:
Originally Posted by cakesdivine

I just posted my buttercream recipe. You will get sweating at some point during the defrost, but it usually doesn't happen until after the cake is fully iced. Icing a cake should be a rapidily done task, if you move too slowly you will have a problem, not only with the icing forming condensation prior to the cake being fully iced but then you have the huge crum factor, especially with chocolate cakes, it can tear up hugh chunks if the cake is defrosted fully when you try to ice it after using the most moist cake method.

After you ice the cake allow it to fully defrost and the sweat to naturally dry before decorating, or if covering with fondant, do so immediately after icing, actually after you ice it before covering with fondant refrigerate the cake so the icing is set, then cover with the fondant.



Yes, you are right!
I'm extremely slow when it come to icing...I will try to speed up.

Thank you so much for all your help.

Can't wait to try this method and your BC sounds yummy icon_smile.gif
post #32 of 122
Quote:
Originally Posted by Steffen74

I have also always frozen my cakes and agree that it make them truly moist and delicious. I used to wrap them hot until I read in another forum about a year ago that this is dangerous, as the moisture trapped between the plastic and the cake is a breeding ground for bacteria, and this is the reason one should always, without exception, cool cakes before wrapping them. Not trying to challenge, and I have no scientific leaning, just offering what I have read.

Has anyone else heard this? I would love for someone with a scientific background to tell me for sure that this is in fact a safe procedure...



Bacteria needs three things to survive, temp, moisture, and food.

Mike
post #33 of 122
Quote:
Originally Posted by cakesdivine

I just posted my buttercream recipe.



How did you post the recipe? I can't find it.
Thanks.
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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post #34 of 122
I hate the extra step of using a syrup. I think the WASC recipe is the most moist I've ever had so I use variations of it for everything.

I did the taste test with my family on Halloween between a cake that was frozen for a week (after it cooled but still warm) and one that I had made the day before: The frozen cake won hands down with a 100% preference. (It was the same chocolate recipe).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #35 of 122
Thanks, and your right when it comes to plastic wrap it messes up shape of cake when it shrinks because of heat. Thanks for other info I guess we share the same info.
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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post #36 of 122
I too am looking for the buttercream recipe from cakes divine!
post #37 of 122
I have always used a similar method but never freeze the cake. As soon as the cake is taken out of the oven, I cover it with foil, then cover with the cooling rack and flip it right side up. So the foil is between the cake and the rack. I leave the cake in the pan on the rack for at least an hour. THEN I take the pan off and cover the cake with regular plastic wrap to cool completely. I wrap the edges of the foil around the plastic to lock in any remaining heat/steam. This way, the cake has cooled enough so that the wrap doesn't shrink and the pan retains the moisture after baking until it's uncovered. I will sometimes wrap the foil up around the pan so that no steam escapes. The cake is always very moist. I don't have freezer space for the amount of cakes I make each week. icon_smile.gif
post #38 of 122
Cakesdivine,

How do you handle cakes that need to be carved?

Pam
______________

Pam (pmaucher)
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______________

Pam (pmaucher)
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post #39 of 122
I originally tried Scott Woolley's method not because of a need to retain moisture, but because I sculpt a lot of cakes and freezing makes the cake easier to cut. The moisture retention was a bonus, but it really does work.

Concerned about bacteria...the cake put directly into the freezer cools down very quickly. It's also a great way to cool a cake quickly for a rush order. There's probably more bacteria on the sponge you washed the pan with icon_biggrin.gif .

I think that what we've discovered is that there are loads of different ways to obtain fantastic results. It's always nice to learn something new, and it can't hurt to try something new. If it doesn't work for you, it doesn't work for you.
post #40 of 122
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by Steffen74

I have also always frozen my cakes and agree that it make them truly moist and delicious. I used to wrap them hot until I read in another forum about a year ago that this is dangerous, as the moisture trapped between the plastic and the cake is a breeding ground for bacteria, and this is the reason one should always, without exception, cool cakes before wrapping them. Not trying to challenge, and I have no scientific leaning, just offering what I have read.

Has anyone else heard this? I would love for someone with a scientific background to tell me for sure that this is in fact a safe procedure...



Bacteria needs three things to survive, temp, moisture, and food.

Mike



Mike, that's what they tell us in pastry school. I do freeze cakes though and they are moist. I just don't wrap and freeze them until they have cooled completely.
post #41 of 122
Quote:
Originally Posted by Mike1394

Why not just use a recipe that yields a moist cake? Instead of using trapped steam to give you the moistness you desire.

Mike



My thoughts exactly!!! lol But I was taught to wrap in foil and I always have....I think it would be moist with out it. Of course I use only CC recipes!!! lol
When going up the ladder of life, be nice to people on your way up. You never know, when you will see them on the way back down.

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When going up the ladder of life, be nice to people on your way up. You never know, when you will see them on the way back down.

A Sweet Success
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post #42 of 122
Thread Starter 
Oh, I posted my recipe right here on the forum for recipes & tips.

As far as bacteria, freezing kills bacteria, and placing in the freezer flash cools the cake as well, a method all food handlers learn in food management courses. Bacteria breeds between 42 degrees F. and under 140 degrees F. Food left in this temp range is always open for bacteria. Also a hot cake fresh from the oven also has killed any bacteria present during the baking process. So freeze away without concern.

Mike, I personally don't care for cakes that use simple syrup, I'm not saying it is wrong I just don't think adding more sugar to your cake is not the best way to make it super moist. Yes you can still have a moist cake scratch or other without using this method, but this method makes the cake super moist and it lasts at this moisture (if covered properly) for up to 7 days.

Not sure why you seem so abrasive about this tip, try it or not, matters not to me. This method works wonderfully for me & my clients swear by me because of it. I now live 200 miles from where I started my business, and have had to reopen a location in my former city, with my daughter at the helm just because my former clients there keep begging me to come home...LOL! And I live in a tourist town now and the majority of my wedding clientel tends to still be from my home town, so many brides come here to get married because there are so many beautiful outdoor wedding venues here (right on the river). I have even had a few brides purposely get married here just so I will do their cakes because for years I have been doing their birthday cakes & other special occasion cakes.

Frozen cake carves easier, I either use my buttercream or a ganache to hold the cake layers together before carving, then ice with my butter cream before decorating or covering with fondant. I always re-freeze as needed so cake doesn't tear apart.
post #43 of 122
Thread Starter 
Sorry guys, I am new to this site, just found the recipe submission tab. I have also posted this here in the recipe & tips forum as well.
post #44 of 122
Not abrasive at all, just dfference of opinion. I don't agree with steaming a cake for moistness when I can do it with flour, eggs, and sugar.

Mike
post #45 of 122
Thread Starter 
No harm no foul Mike...to each his own. Bake ON! icon_wink.gif
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