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Does anyone knows what can help

post #1 of 32
6/23/09 at 8:22pm
Thread Starter 
does anyone knows a secret or recipe that would make your cakes moist, thats my biggest fear about baking, the moister of the cake.
Any help? thanks in advance
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post #2 of 32
6/23/09 at 9:52pm
There are several recipes here on cake central that have a reputation for being moist. If you are okay with a doctored cake mix then you might give the WASC a try. Just go to the recipes section and browse through. There are lots there and they have a star ranking; higher the number of stars the more people have liked it. Your best option I think is to try a few recipes and see what you like. Happy baking!
Fran
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Fran
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post #3 of 32
6/23/09 at 10:04pm
Many say to bake it lower like 330 instead of 350....and I found the cake extender recipe makes it moister.....also adding a package of instant pudding some say will do the trick......do not over bake........thats what dries it
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post #4 of 32
6/23/09 at 10:15pm
I mostly make butter based cakes which have a tendency to be drier when it is overmixed and overbaked, so I have to be careful to time my mixing and baking to ensure they turn out right. I've tried the "doctored" cake mixes a couple of times and they to turn out moist and might be just what you're looking for.
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post #5 of 32
6/24/09 at 8:01am
Thread Starter 
thanks everyone, i will try to do all of those. Thanks for ur help
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post #6 of 32
6/24/09 at 8:35am
wrap the cake in saran and freeze it for a few hours. Freezing a cake actually adds moisture.

Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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post #7 of 32
6/24/09 at 11:19am
Isn't it funny how whenever people taste cake they say "oh, it's so moist!" It cracks me up every time.

Anyway, I use mixes, but I replace the water with buttermilk and add an extra egg. I haven't tried anything else, but this seems to work for me. I always get complements and it's easy.
~Mandy~
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~Mandy~
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post #8 of 32
6/25/09 at 12:01am
why does that crack you up?
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post #9 of 32
6/25/09 at 6:11am
I don't know....I guess I think it's funny because it seems to be the ONLY complimentary thing that people say about the taste of cake. It's like an automatic response.

How to eat cake:
1. Take a bite of cake
2. Say "Oh, it's so MOIST!"

I just find it amusing!
~Mandy~
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~Mandy~
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post #10 of 32
6/25/09 at 7:13am
Have you ever had cake that was so dry you needed a glass of milk with every bite? hahaha maybe they have
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post #11 of 32
6/25/09 at 7:18am
Quote:
Originally Posted by madgeowens

Have you ever had cake that was so dry you needed a glass of milk with every bite? hahaha maybe they have



HaHa! That's how my mother baked - I grew up not knowing what a moist cake tasted like!
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post #12 of 32
6/25/09 at 7:30am
To make my cakes moist, I do as I have learned here on CC, and that is to cool the cake in the pan the first 10 minutes on a wire rack, remove from pan, immediately wrap in Press-n-Seal, and cool to room temp. Torte then and ice. If you are going to use later, level and torte at this stage, insert waxed paper or parchment paper in between torted layers, wrap in Aluminum foil and toss in freezer.
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post #13 of 32
6/25/09 at 4:43pm
I actually posted this earlier, but if you're cake is already a little dry, you can use a sugar syrup or moistening syrup. It's basically one part sugar to one part water that is heated until boiling, pulled off the stove and covered to sit for three minutes. Then add flavoring as desired. Then brush it on or spray it on using a spray bottle (clean it out with warm water afterward or the syrup will clog it!). Usually my butter cakes are very moist, but occasionally I'll use this if it feels a little dry. I've never had a dry box mix unless I left it out for several days!
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post #14 of 32
6/25/09 at 4:52pm
Quote:
Originally Posted by mandysue

Isn't it funny how whenever people taste cake they say "oh, it's so moist!" It cracks me up every time.



My mother-in-law's stock phrase for tasting ANY cake or dessert I have made is "Ooooh, its very RICH..."

Like thats a crime? Its a freaking dessert, woman, its meant to be decadent!!

Don't know why her comment always frosts my butt, but it does. icon_mad.gif
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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post #15 of 32
6/25/09 at 4:56pm
Quote:
Originally Posted by BillaCakes

I actually posted this earlier, but if you're cake is already a little dry, you can use a sugar syrup or moistening syrup. It's basically one part sugar to one part water that is heated until boiling, pulled off the stove and covered to sit for three minutes. Then add flavoring as desired. Then brush it on or spray it on using a spray bottle (clean it out with warm water afterward or the syrup will clog it!). Usually my butter cakes are very moist, but occasionally I'll use this if it feels a little dry. I've never had a dry box mix unless I left it out for several days!

I also use the simple syrup method. I use it on box mixes and on cakes made from scratch and people love it. If you havent tried this, you MUST!
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