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Cakes are too dry.....HELP!!!!! - Page 3

post #31 of 36
Quote:
Originally Posted by Normita View Post

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

do you brush after cake has been left out to get cold?


Edited by funpets - 7/24/13 at 1:41pm
post #32 of 36
Mayo for cuppies and sour cream for cakes! Be careful how much you add! Tip: add a little at a time bc you can always add more but once you mix it in... Its final!
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post #33 of 36
Quote:
Originally Posted by live laugh cake View Post

Mayo for cuppies and sour cream for cakes! Be careful how much you add! Tip: add a little at a time bc you can always add more but once you mix it in... Its final!

yeah, i always let the cakes cool before dredging in syrup.

 

What do you mean live laugh cake? Mayo and sour cream, what, to stop cakes being dry? 

Do you have a recipe? thanks. icon_biggrin.gif

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Wizards first rule: People are stupid, they will believe a lie because they want it to be true; or theyre afraid its true.

 

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post #34 of 36

I too am having a really hard time with my yellow cake being too dry. I have tried so many recipes and am currently using Sylvia Weinstock's new yellow cake recipe but adding only 1/4 cup of milk to it. It seems that my cake tastes moist but, when I refrigerate it, it comes out dry. I don't know what to do because if I have a custard filling, then I can't let it sit overnight on my counter.  I 'm seriously considering using a boxed mix but really don't want to because I love baking from scratch. Also, my yellow cake is the only one that I have trouble with.

post #35 of 36

I have tried out many different recipes for different flavor cakes, and it seems like all my favorites, tasty, not dry,  have buttermilk or sour cream.  I particularly like Toba Garrett's Moist Yellow Cake.  I make it with full fat bulgarian style buttermilk. 

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post #36 of 36
Quote:
Originally Posted by cmgary View Post

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!!!!!!



One of the things that I have learned so far that has been a no fail is to bake at 325 until done, remove immediately from pans, cover gently but smoothing, with cling wrap, refrigerate. I have brushed with simple syrup just to see what it does but the cakes DID NOT need it. It works for me. Hth
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