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My Most Moist Cake EVER baking tips! - Page 6

post #76 of 122
Quote:
Originally Posted by annacakes

Dr. Tina, thanks for the info. I'd say that settles it once and for all. Thanks for looking out for us!



Doctors and scientists make mistakes. That's why there's malpractice insurance.

Having said that, to each his own either adopt cakesdivine method or not.

Cakesdivine, I looked at your website and your cakes are beautiful. I look forward to more posts by you in the future. Welcome to Cake Central and thanks for sparking a spirited debate to liven things up!
post #77 of 122
Limiting Growth: Microbial shelf-Life Testing:
(By: Michael S. Curiale, Ph.D.)

http://www.foodproductdesign.com/articles/1998/02/limiting-growth-microbial-shelf-life-testing.aspx

Reinforcing the Links in the Food Safety Chain:

http://www.foodproductdesign.com/articles/1996/06/reinforcing-the-links-in-the-food-safety-chain.aspx

Prolonging Bakery Product Life:
(Scroll down to Less Water Activity & Minimizing Microbes.)

http://www.foodproductdesign.com/articles/1998/07/prolonging-bakery-product-life.aspx

HTH
post #78 of 122
Thanks cakesdivine! I tried the moist cake recipe and my family and friends absolutely loved this cake. They said it was the best cake in the world.... and it was the same recipe I always use, but the cakes tasted sooooo different. It was wonderful the first night, and the next day even better! Thanks for your help... you're the best ever!
post #79 of 122
Wow..this is been a very interesting thread..would love more info on the scientific facts of cakes and bacteria.

I am a firm believer that everybody does things their own way.
I do already the same things cake divine does to the exception I use saran wrap from sam's
I believe bacteria lives everywhere around us, and you deal with it even sleeping.
This system do work.

I had a student I gave a recipe for making buttercream. She came to me and her recipe was all runny. I couldn't understand why, she said she follow the recipe. I never had trouble with it.
So I decided to do the recipe with her and it work wonderfully.
The steps she took were different than mine.
Sometimes little things we do do different, from person to person, will change the outcome on something we are working on.
Basically what I am saying.. if it didnt work for someone in here, maybe something you did different change the outcome.
Even grease in the walls of your oven will change the outcome.

This is just food for thought..enjoy the tips cakedivine gave you. If you feel uncomfortable, find what best works for you. At the end that's what matters.


Happy baking!...
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #80 of 122
thankyou for sharing this icon_smile.gif

do you know where i can find this recipe on here?


thank you!!!
post #81 of 122
post #82 of 122
Quote:
Originally Posted by Tany

is this the recipe???

http://cakecentral.com/cake_recipes_id-add_box-2322.html



Tany, there is no recipe given. The outlined METHOD is supposed to work with any recipe (except Angel Food) so just use your favorite. icon_smile.gif

Quote:
Originally Posted by cakesdivine

My tips for the most moist cakes ever was published in Cooking Pleasures magazine in December of 2004.



HTH
post #83 of 122
Thread Starter 
While my method works with any recipe other than Angelfood cake (or sponge cakes) it does fair better with cakes that have a pudding in the recipe. Butter cakes don't change much in texture but they are moister than without using this method. And believe it or not the best cakes to respond to this method is a box mix or a recipe that uses a mix as it's base.

Again, those that want to try this method great, those that are nay sayers, that's cool too. But, it does work and it is safe. And generally the cake won't last long enough for anything to grow on or in it, it will be gobbled up before you know it icon_wink.gif
post #84 of 122
Quote:
Originally Posted by cakesdivine

While my method works with any recipe other than Angelfood cake (or sponge cakes) it does fair better with cakes that have a pudding in the recipe. Butter cakes don't change much in texture but they are moister than without using this method. And believe it or not the best cakes to respond to this method is a box mix or a recipe that uses a mix as it's base.

Again, those that want to try this method great, those that are nay sayers, that's cool too. But, it does work and it is safe. And generally the cake won't last long enough for anything to grow on or in it, it will be gobbled up before you know it icon_wink.gif



Thanks for putting the caveat in now. We could've saved tons of banter if this was spelled out in the beginning.

Mike
post #85 of 122
A lot of what has been said in this post goes against a lot of what I was taught about baking and freezing so I guess I feel a little uncomfortable with some of the methods mentioned but each to their own. People have their own way of doing things and if it works for you great!

I never use cold ingredients in baking as it causes curdling of the batter especially when using the creaming method. I have tried using cold ingredients and it just does not work for me at all icon_sad.gif

I would never put anything hot or even warm in a fridge or a freezer this goes against what I was taught about basic preservation and bacteria.

I don't tightly wrap warm foods either as this increases bacteria growth and remember that freezing does not kill bacteria it just inhibits its growth until you defrost your cake!

If I want a moist cake I bake a moist cake and I don't rely on "sweat" to make my cake moist. Sweat being bacteria bestest buddy!

My best tip for making a cake moist is to add half a teaspoon of glycerine per egg used in the batter!
post #86 of 122
Banba, I have not tried it, but a friend of mine said to put a couple of Tablespoons of corn syrup in a cake mix to make it more moist. Would that do the same as glycerin?
I have no formal knowledge of food safety, but I thought another reason to not put warm or hot food in the fridge or freezer is that it lowers the temperature in the whole fridge/freezer and it could be unsafe for the rest of the food in there.
live to ride
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post #87 of 122
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by cakesdivine

I have yet to find a cake scratch or other, that yields the amount of moistness this method produces. Not to mention, it traps in the flavor as well. When steam is created in the cooking process (no matter what the food) when steam escapes so does some of the flavor. Now granted in most foods that is going to happen because you want to eat the food hot so the flavor loss is minimal.

It is a far better method than brushing with simple syrup (yuck) or liquor.



I don't know if all those pastry chefs over the last 200 yrs, or so are wrong about syrup. It can add a certain flavor level to a cake. Are you saying you disagree with the method?

On finding a scratch recipe that will yield moistness, just create one of your own.

Mike



I started reading this from the beginning just to see what the technique is, but man I tell ya mike you sure do like to challenge everyones opinion on things. Just enjoy someone sharing and let it be. You have posted to me in the past with a " I dont want to start drama BUT..." line and it seems to be repiditive.
Thank you everyone for your input and ideas I think all of us doing it differently is what makes all of our cakes yummy in our own way.
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~ A happy family is an earlier heaven ~
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~ A happy family is an earlier heaven ~
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post #88 of 122
Quote:
Originally Posted by SaraClassic

Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by cakesdivine

I have yet to find a cake scratch or other, that yields the amount of moistness this method produces. Not to mention, it traps in the flavor as well. When steam is created in the cooking process (no matter what the food) when steam escapes so does some of the flavor. Now granted in most foods that is going to happen because you want to eat the food hot so the flavor loss is minimal.

It is a far better method than brushing with simple syrup (yuck) or liquor.



I don't know if all those pastry chefs over the last 200 yrs, or so are wrong about syrup. It can add a certain flavor level to a cake. Are you saying you disagree with the method?

Not a challenge at all. I don't understand the need to trap moisture in when you can just bake a cake that is moist. Honestly I just don't get it. Thank You for pointing out my flaws.

Mike

On finding a scratch recipe that will yield moistness, just create one of your own.

Mike



I started reading this from the beginning just to see what the technique is, but man I tell ya mike you sure do like to challenge everyones opinion on things. Just enjoy someone sharing and let it be. You have posted to me in the past with a " I dont want to start drama BUT..." line and it seems to be repiditive.
Thank you everyone for your input and ideas I think all of us doing it differently is what makes all of our cakes yummy in our own way.
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post #89 of 122
I know this does not speak to the whole wrapping while warm controversey, But. I tried the corn syrup in a plain ol red velvet box cake with nothing else added, made cupcakes and cooled them in the traditional manner and iced them as soon as they were cool enough. They came out very moist. My niece said they were the best cupcakes she had ever tasted.
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post #90 of 122
Thanks Cake Divine, your tip help me a lot with a box cake, it was very, very good!!!!Thanks.
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