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Cakes are too dry.....HELP!!!!!

post #1 of 36
Thread Starter 
I am brand new to the forum and to cakecentral.com. I am in the process of starting my own cake business but have been noticing that for whatever reason my cakes are turning dry within a day or 2 of baking and decorating them. PLEASE DOES ANYONE HAVE ANY SUGGESTIONS???????? ANY AND ALL WOULD BE GREATLY APPRECIATED.

Thanks,
cmgary of the icings on the cake
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cmgary of the icings on the cake
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post #2 of 36
Welcome to CC. What would help is letting us know what your recipe is.
post #3 of 36
Yes. what recipe and temp you're baking at, how you're handling them once they're out of the oven.. details! details! icon_smile.gif
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #4 of 36
When I take my cakes out of the oven i spread some BC thinned with water over them, like a glazed donut. This helps keep them moist, then when i fill them i always " baste" them with simple syrup that i add vanilla extract to. It helps them stay moist also adds a little more flavor. hope this helps.
Life is short, eat dessert!
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Life is short, eat dessert!
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post #5 of 36
By any chance are you refrigerating your cakes? That's a sure way to speed up the "drying" process.

If the cakes are moist on day 1 and 2 then to me it's a storing problem.

Please give us some more info so we can troubleshoot for you.
post #6 of 36
I actually disagree with the refrigeration thing...I do refrigerate my cakes and my cakes have never been even remotely dry. I think it has more to do with the recipe, actually....and baking time. Overbaked cakes will be dry.
post #7 of 36
I too always brush my cakes with sugar syrup and leave them covered with saran wrap overnight to let the cake absorb the syrup, and fill and decorate the next day. I cannot tell you enough, what a difference this has made in my cakes!! They are soooo yummy and moist. I learned this from one of Peggy Porchsen's book..."Pretty party cakes". People are always telling me how delicious and moist they are. Hope this helps icon_smile.gif
post #8 of 36
Thread Starter 
Sorry I didn't provide enough details before. So here goes...I have two recipes that I use that are pretty basic:

Sour Cream Chocolate Cake that has baking cocoa dissolved in boiling water first before adding to the mixer, butter, sugar, 4 eggs, vanilla, 3 cups cake flour, baking soda, baking powder, salt and 1 cup sour cream. Baked at 350 but I turn my oven back to 325 whenever my recipe calls for 350 and then bake for 30-35 minutes and I usually bake for about 32-33 minutes.

Golden yellow cake that has 3 cups sifted cake flour, baking powder, salt, butter, sugar, 2 eggs, vanilla and milk. Baked at 350, which again I turn my oven back to 325 for 30-35 minutes and I again usually bake for 32-33 minutes.

I take out let cool in pan for 10 minutes, remove from pan then immediately wrap in saran wrap while it's still warm to keep moist. I never refrigerate my cakes as I am not cooking them ahead of time, nor do I freeze them.

I keep them wrapped until I am ready to decorate. Once decorated they are kept in a sealed cake container.

I am completely stumped on why they are drying out......please help!!!!!!
cmgary of the icings on the cake
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cmgary of the icings on the cake
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post #9 of 36
Are they drying out before or after they are cut for service?
post #10 of 36
Thread Starter 
They are drying within 2 days of being made. I bake them and they are as moist as can be, then decorate and store and when cut into they are dry.
cmgary of the icings on the cake
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cmgary of the icings on the cake
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post #11 of 36
You can try adding a bit of oil to your cake recipe. You may want to swap out some of the butter. The oil seems to retain and distribute moisture better than butter. You also may consider taking out some of the yolks from your eggs. Yolks are great for structure but they seem to dry cakes out. You didn't mention quantities of butter either. You may just need more fat in your cake or sugar to lock in the moisture. I inject my cakes with a syrup too using a large syringe from an animal-feed type store (they are super cheap there) before I wrap them. This ensures that I don't get a gummy sticky layer on the top where I have syruped.
post #12 of 36
great ideas for me thumbs_up.gif
post #13 of 36
Quote:
Originally Posted by summerki

You can try adding a bit of oil to your cake recipe. You may want to swap out some of the butter. The oil seems to retain and distribute moisture better than butter. You also may consider taking out some of the yolks from your eggs. Yolks are great for structure but they seem to dry cakes out. You didn't mention quantities of butter either. You may just need more fat in your cake or sugar to lock in the moisture. I inject my cakes with a syrup too using a large syringe from an animal-feed type store (they are super cheap there) before I wrap them. This ensures that I don't get a gummy sticky layer on the top where I have syruped.



NO, yolks are fat for the most part. Yolks do not add structure. The whites are protien they add the structure in an egg.

Mike
post #14 of 36
can someone provide me with a simple syrup recipe. I didn't see any in the recipe area just cakes

Thank you
post #15 of 36
Quote:
Originally Posted by Kakesbykay

can someone provide me with a simple syrup recipe. I didn't see any in the recipe area just cakes

Thank you



1-1 sugar water cook till sugar dissolved. Flavor if needed.

Mike
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