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Does anyone knows what can help - Page 2

post #16 of 32
Quote:
Originally Posted by Evoir

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



Next time, hand her the plate of cake and say, AS you hand it to her, "Yes, you're right ... it IS very rich!" icon_biggrin.gif
post #17 of 32
"Too rich." I get that sometimes and always shake my head. For me, nothing is ever TOO RICH! The richer the better...that goes for dessert and men! Ha! Just kidding!
~Mandy~
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~Mandy~
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post #18 of 32
Quote:
Originally Posted by mandysue

"Too rich." I get that sometimes and always shake my head. For me, nothing is ever TOO RICH! The richer the better...that goes for dessert and men! Ha! Just kidding!




Good one !!!! icon_lol.gif
mary
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mary
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post #19 of 32
LOL! icon_lol.gif

Yes, "It's so moist'... Sadly I've heard someone use that line on a friends cake then tell me how dry it was... ever since I do quality control icon_wink.gif

Well, decedance in men... a given icon_biggrin.gif in cake?

I have to say, my cakes have been so moist its been a problem I've worked on for a bit now... they crumble and unfortunately, as an american, I have become accustomed to a spongier cake...

I worked it out... no oil and only 2 eggs does the trick with the mix... I prefer that for cupcakes so the liners don't peel away with it... cakes 3 eggs or a Mix Dr. recipe and scuplted cakes - WASC all the way baby!!!
post #20 of 32
My mother once, and i do mean once, baked a cake....I remember I was about 5 and we kept saying is the cake ready yet mom? She say not yet....then I watched her from the other room as she put her fist into the cake and said "Cakes ready kids" hahahaha I will never forget that and its well over 50 years ago haha....we liked it, and man was it dry
post #21 of 32
......... wrap in Aluminum foil and toss in freezer.........

Cake should never be wrapped directly in foil. Always wrap in wax paper or plastic wrap 1st.
post #22 of 32
Quote:
Originally Posted by kakeladi

......... wrap in Aluminum foil and toss in freezer.........

Cake should never be wrapped directly in foil. Always wrap in wax paper or plastic wrap 1st.

Agree with this.
On the catering side, I never wrap a food directly with foil. Too many times, I've found little microscopic holes in the foil and my baked ham has nice and pretty little silver tips on it! If the pan has to go in the oven, I'll cut a piece of parchment paper to size, lay that on top of the (for example) ham, then cover in foil. If it's not going into the oven, I'll wrap the whole thing in saran, then cover in foil.

The reason I double wrap, using the foil, is that foods tend to be juicy and the foil helps hold it in the pan during transport.
post #23 of 32
Some people actually could mean "its very rich" as a compliment, don't you think? Mother in laws NEVER get the benefit of the doubt.....remember what goes around one day has a way of coming around......in other words you may be the mother in law.....icon_smile.gif just a wee bit of food for thought
post #24 of 32
Madge, my Son-in-law tells all his friends that he has a great MIL! icon_biggrin.gif And they still make fun of me, and that's ok! thumbs_up.gif I can FEEL the LOVE!!!!!!! icon_lol.gif

But the poster said her MIL says it's rich Every. Single. Time. That would grate on my last nerve, too.
post #25 of 32
I still say, maybe she means it as a compliment. I wish my MIL were still around that I could make her a cake. I am glad you are appreciated, as I think I am with my DIL, but I think many people give MIL a bad wrap unfairly, while others deservedly so haha I try not to let petty little things bother me I guess.
post #26 of 32
I get along pretty well with my MIL as it turns out. But like any person in this world, there are some little quirks that irritate.

For the record, its no compliment when she says it with that moue of despair/distaste on her face. If she had ONCE qualified it with saying "but its sooo delicious, yum!" I would give her the benefit of the doubt
icon_wink.gif

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.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.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #27 of 32
Well Evoir if she does that, next time don't offer her any and see what she says lol....tell her with a moue, your sure its to decadent for her hahaha....yes I have to admit that,s catty of her...
post #28 of 32
In my white cake (from a mix) I replace the oil with 2oz of cream cheese and it makes a very moist cake. I've even had a few people tell me it's the best cake they've ever eaten.
~My little blog that tells about my little learning experiences~ www.cakerush.wordpress.com
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~My little blog that tells about my little learning experiences~ www.cakerush.wordpress.com
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post #29 of 32
I'm no expert, but I think it's a matter of finding the right recipes. For example, for a chocolate cake, I love the moistness (and taste) of the Hershey's chocolate cake recipe. Love it!!! I'm still on my quest for the moistest white cake, and so far my favorite is Rose Beranbaum's White Velvet cake. I tried WASC and (gasp!) didn't like it. It is true, though, that mix cakes are very moist.

Now I have a question: Do scratch cakes stay moist or get moister when frozen, like mix cakes do? (When I used to make mix cakes, I always froze them because they really did get so, so moist that way. But I thought I read on here that scratch cakes dry out from freezing. Yes? No? Help!)

Another question: Does simple syrup change the taste of the cake? Does it oversweeten it?

icon_smile.gif patti
post #30 of 32
my secret to that is to doctor up some betty crocker mixes! this way it is also less dense!
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