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My Most Moist Cake EVER baking tips! - Page 7

post #91 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?

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.
icon_wink.gif



Amen
Mike really if you don't agree with her method just don't do it. She's just sharing her tips not trying to get anybody to do it.
Cakesdivine thanks for taking your time to share with us your tips and experience.
post #92 of 122
I really want to try this. I have one question though. Do you have to frost it frozen? If not, do you unwrap it and let it come to room temp. I'm a slow "froster" icon_redface.gif and was worried abou the cake sweating while frosting it icon_biggrin.gif And thanks for sharing this tip! thumbs_up.gif
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
Reply
post #93 of 122
I thaw mine, still wrapped, in the refrigerator for 24 hrs - then frost while it's cold.
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 #94 of 122
Thanks for sharing!
Live, Love, Laugh
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Live, Love, Laugh
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post #95 of 122
Thread Starter 
I frost mine partially frozen. They are easier to level still slightly frozen. I never have a problem with icing them in this state either, but I have heard of others that do. It could be a difference in the icing being used. My bc recipe is a meringue based bc with butter and shortening.
post #96 of 122
I wouldnt be as scared of the creepy crawling bacteria as Iam of the serious toxins that are released when plastic is heated! icon_surprised.gif Perhaps I will try this method with foil...
I believe that every person is born with talent.
~ Maya Angelou
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I believe that every person is born with talent.
~ Maya Angelou
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post #97 of 122
Thread Starter 
That is usually attributed to microwave use and certain plastics.
post #98 of 122
I LOVE this cake method, best cakes ever!!!!! Try it, it works for me, and everyone loves the cakes.
post #99 of 122
This is a great tip and I do this but my concern is this, if the cake is just out of the oven and you do the plastic wrap, with all the concerns with plastic leeching I might want to wait until the cake is warm but no fresh out of the oven. Just a precaution because they say not to microwave with plastic wrap because it causes the plastic to leech into the food breaking down the chemicals with the steam. Sorry to be a pooper her guys. I again love the wrap in plastic and then freezing the cakes . I am not bashing anyone here, just wanted to say what I have heard about HOT items and plastic.
post #100 of 122
Hi a little more inforamation regarding the plastic

I called the GLAD 800 835-4523 and spoke with a customer service rep who was very friendly.

According to him Press and Seal it is a #4 plastic called Polyethelene. It is not recyclable (spelling?). According to him it would not leach out toxins.

He recommends for the use of freezing to use the Press and Seal Freezer which would do a better job in regards protecting against freezer burn.

He said they are currently working on creating a recyclable Press and Seal.



Hope this helps.
post #101 of 122
Thread Starter 
Press & Seal wrap will not be effected by the heat, But regular plastic wraps can melt from the heat...USE PRESS N'SEAL from Glad!
post #102 of 122
Or you can buy the heavy duty food wrap from Sam's - it doesn't melt from the heat of the cakes, and you can get 3000 ft for around $11 bucks.
post #103 of 122
This may be a silly question but I'm going to ask anyway.

Does his method work for any type of scratch cake? Being a butter cake or using whipped egg whites? I am just asking because I remember reading that someone made a butter cake and it did not freeze well, but that was just one person.
post #104 of 122
Thread Starter 
I have no clue how this method will react to this. I do know that I have done it with a box mix butter cake and all butter cakes are heavy and have a gritty texture, the freezing made it more moist but not to the level a non-butter cake will hold the moisture.
post #105 of 122
I add pudding mix to my cake mix to make it extra moist and dense. If i also used the freeze method would it break apart when i try to ice it.

Also I was always told to not frost frozen cake because it will crack is this a myth?
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