WASC cake. I wrapped and put in ziplock. Last night iced with bc and today I had to tear it down as it is extremely moist. What can I do to try it out? Thanks so much for your response.

Hi,

I use that recipe very often but never encounter the over moist problem.

Did you let it cool down a bit before you wrapped it and put in the ziplock? sometimes, that can cause the cake to be very wet if it doesnt cool down a bit.
I would have let it sit out awhile at room temp before i iced it.

try this and see if it helps

HTH

Sometimes I will find a cake very moist when I unwrap it. I just let it sit out on the open air for 10 to 15 mins or so, and that usually helps.

Thanks ladies. I've always had great luck with this recipe. I let it cool down, wrapped in suran wrap, then I sealed it in a ziploc bag which is something I've never done. Guess all the moisture stayed in. Plus it's been rainy and humid here. I ended up tearing the whole thing (after I had torted, filled it and put buttercream - which my buttercream totally dyed the cake GOODNESS!) down as my simple syrup added to the moisture and it was a mess. I placed it out in front of the fan full blast overnight and I'm happy to report it did the trick. I filled and applied the buttercream AGAIN this morning and checked it at lunch and it appears to be crusting although I don't think it was totally aired out but I'm just about out of time. My smash cake did the same thing so I totally took off the buttercream where my icing was running and I have it as well as the other in front of the fan full blast now - fingers crossed. LESSON HAS BEEN LEARNED. From now on I will unwrap and leave out for a day. If it dries out I can always apply a small amount of simple syrup.

Sorry you are having problems w/the recipe. Which recipe did you use? Certain flavors seem to need just a bit extra baking to prevent over moistness.
You mention using simple syrup....with the *original* WASC recipe that is totally NOT necessary as the cake bakes up nice and moist as is.

Rebecca Sutterby's recipe. Aahhhaaa that makes sense. Thanks.