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How Do I Get My Cakes To Be Moist and Fluffy?

post #1 of 25
Thread Starter 

Hello everyone,

 

I started baking in June this year.I have an issue with getting very fluffy cakes. Initially when d cakes come out of the oven,they are moist and fluffy but after a while they become hard and not so fluffy.

 

Kindly advise on what to do.

 

 

Thanks.

 

*Shouty caps not necessary.  

post #2 of 25

keep reading recipes and keep practicing

 

sounds like you're either overbaking, have a separated emulsion, bad recipe or a combination, or oven could be too hot

 

you'll get it

 

what kind of cake are trying to bake? probably good to focus on one kind till you succeed.

 

then on to the next

 

;)

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #3 of 25

Try adding an extra egg and an extra 2 tbls oil. Too many eggs can be drying, but create the lightness, hence the oil adds moisture. Too much sugar in a recipe can make the cake dense, but sugar also lends to moistness.

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #4 of 25

These tips are helpful:

Butter, eggs, milk need to be room temperature.

Sift dry ingredients (even if the recipe does not say so) together-mix until combined- do not beat the mix to death.-UNTIL COMBINED.

Calibrate oven-make sure temperature is correct.

DON'T RUSH!!!!!

Cake Mixes-Duncan Hines-beat two minutes on low-When mixing more than one-it is still two minutes-do not keep mixing.

Happy Baking and Decorating,

Chef Angie

post #5 of 25
Is there a trick to moisten a cake after its baked?
post #6 of 25

Simple syrup. But it's often better to work with a good recipe and proper technique to come up with a cake that does not need to have moisture added, unless for modifying the flavor profile or as part of the recipe itself e.g. genoise.

post #7 of 25

What kind of flour are you using?

 

I had trouble with regular "all purpose" brands like Gold Medal and Pillsbury.  I switched to cake/pastry flour and cakes are properly tender without drying out. 

 

You must also measure the flour correctly--best to use recipes that WEIGH ingredients.

post #8 of 25
I think the trick is getting the right ratio of ingredients. For a vanilla sponge try Peggy Porschen recipe, also cream your butter and sugar until very pale and creamy then add your beaten eggs very very slowly. Works for me icon_smile.gif
post #9 of 25
I have shifted to purely using cake flour since pastry school.

I have been trying varies recipes to find my go to base recipe for a white/yellow and chocolate,
The cakes I have tried have tasted good as I read alot it reviews before trying out a recipe but the only issues I have faced is the softness and melt in your mouth factor.
Getting into this profession I need my bases recipes sorted out before I can go experiment further.

All tips and suggestions are welcome icon_smile.gif.
post #10 of 25
Hello All,
I'm excited to say this is my first time being on here and I LOVE to bake. I have been baking for about 10-15 years and I usually try to bake from scratch, but a recent back injury has caused me to not bake as much or use boxed mixes. Anyway I was curious about how to make a boxed mix more moist. I was thinking if the eggs were separated and beaten. The whites beaten stiff and adding 2 tsp's of sugar and the yokes beaten until they are broken and have a uniform yellow color by adding a minimal amount of Lemon juice. Has anyone else heard of this method? icon_smile.gif
post #11 of 25

If the box recipe asks for milk to be added, substitute with sour cream.  

post #12 of 25

No, but I think of eggs this way: Consider a hard boiled egg. The yolk is dry, the whites are moist. Using all whites would seem to produce a more moist cake. 

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #13 of 25
I'm no professional, but I've been told that egg whites makes a cake dense and a little drier (wedding cakes) and the yolks is what gives more moisture along with vegetable oil.

The first chocolate cake I made was okay, the second was awesome (both from scratch, I don't use box cake mix). I used no butter, only vegetable oil. I was very shocked and everyone loved it! 👍
post #14 of 25
Quote:
Originally Posted by MacsMom View Post

No, but I think of eggs this way: Consider a hard boiled egg. The yolk is dry, the whites are moist. Using all whites would seem to produce a more moist cake. 

Interesting. I've always experienced the exact opposite, though, with cake.
Half-baked cookies in the oven
Half-baked people on the bus
There's a little bit of fruitcake left in all of us
J. Buffett
Reply
Half-baked cookies in the oven
Half-baked people on the bus
There's a little bit of fruitcake left in all of us
J. Buffett
Reply
post #15 of 25
If you whip egg whites, you incorporate air. Air is dry. It will not make your cake more moist.
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