I use boxed cakes for all my cakes. I've only done for family so it's simple enough for me and they seem ok w/it. Problem last wknd i had 3 cakes to make. I started on Thursday i baked them, let them cool overnight til friday. Midnight Thursday i put them in plastic containers on top of the table. Friday night i started decorating them. I put them in the fridge back and forth. So that the icing would stay stiff and it'd be easier for me to smooth out. I noticed it was a bit dry. Although everyone said they were ok. SO question is. how do i keep them moist all the time? not just ok. Is there some sort of recipe or syrup i can pour over them?
I know some spanish people use liquor for the cakes. (i'm spanish)
I've never liked the taste of it. But i've noticed the cakes are definately moist.
can someone help? PLEASE?
thanks in advance
Kat
PS: sorry if i posted this already. I can't remember if i did, can't seem to find all my posts either. (not sure if that's possible here)
at the top of this screen, under where it says forums in larger letters, underneath are 2 "subtitles"...in there one phrase is: watched topics....thats where your posts should be...I think. If not, I'm sorry, but I'm thinking thats where they should be.
As for the moistness of the cake, sorry I can't help there, but I did read where people were saying to put the liquor or some syrup mixture on there. Maybe they'll respond.
Good Luck!
I work a full time job and have to use box mixes sometimes. I get rave reviews on the moistness of my cakes and no one knows they're boxed mixes. I use the Pillsbury cake mixes with pudding in the mix. My trick to keeping them moist is this - after they cool - I wrap them in celophane tight - no air getting in. I leave them out till I ice - I like you - bake the night before I need to ice the cake. Once I've iced the cake - the icing forms a moisture barrier and they stay moist. They sat iced for 2 days and have still been VERY moist. Hope this helps. 
Yes, it is called "Simple Syrup"
1 cup water
1/2 cup suger
Then just pour a little over your cakes and save the rest for later. you can make bigger batches just make sure you are using 1 part water to 1/2 part sugar, ei.... 2 cups water to 1 cup sugar. HTH 
Connie
I usually do something very similar to BJ...
I bake my cakes the night before as well, let them cool down on the table, then once cool I wrap them in plastic wrap tightly (I'll usually double it up too just to be sure no air is getting in) then I put them in the fridge overnight. (I like to get them cool so I can frost them easier). The next day I'll pull them out of the fridge and frost them. The frosting really does seem to create a barrier to hold in the moisture. I too usually end up using box mixes, and strangely enough, the most moist one I've found is Wal Mart brand! Bizarre, but true. Everyone always raves about how moist my cakes are, and little do they know... hehehehe 
I use the simple syrup method too......only I use equal parts of water and sugar.......usually just pop it in the microwave for 30 seconds or so......just til the sugar dissolves......then I use a pastry brush and brush the top and bottom of all of my pieces (I usually torte my cakes)........and they are super duper moist......everyone always thinks I have like this major special way of baking them or something...you don't notice that it's any sweeter with the sugar, but boy do you notice a difference in the moistness!!!
I use boxed cakes for all my cakes. I've only done for family so it's simple enough for me and they seem ok w/it. Problem last wknd i had 3 cakes to make. SO question is. how do i keep them moist all the time? not just ok. Is there some sort of recipe or syrup i can pour over them?
I know some spanish people use liquor for the cakes. (i'm spanish)
I've never liked the taste of it. But i've noticed the cakes are definately moist.
can someone help? PLEASE?
thanks in advance
Kat
Hello, Kat. I make only scratch cakes and always use the simple syrup to keep them moist.
You said that you use box cakes so I am not sure how much of the syrup you will need. Probably do a couple of cakes and do a trial and error on them by soaking them differently to see which amount of syrup works best for you.
The simple syrup I use is this:
For 2, 8" x 2" round cakes.
1 cup of water
1/2 cup of granulated sugar
1 tablespoon of vanilla
Optional: 1/4 cup of Brand + 1/8 cup of Amaretto
This is probably too much for 1 recipe of box cake, but you can make it and save the rest for other cakes...
I do two things to make my cakes extra moist. First, I add buttermilk in place of the water. Second, once the cakes have completely cooled, I wrap them airtight and freeze them for at least a day. This seems to lock in the moisture and it makes it easier to frost the cakes once you take them out. You should really give this a try, my cakes always come out extra moist and they stay that way for a long time!
I love to bake them and then once they have cooled a little wrap them tight in saran wrap and then in tin foil. I then stick them in the freezer over night so that torting them and icing them is easier. Plus I've heard that freezing them helps lock in their moisture too. I've never had a problem with lack of moisture on any of these either. I did one time let one of my cakes cool a little too long. Once it was cool I didn't wrap it or anything, I just let it sit there for a few hours. I then wrapped it and put it in the freezer. The next day when we were eating it (it was for my sisters birthday) I noticed it was dry. So I would say to make sure that they don't sit out uncovered for any length of time.
thank you all so much for your help and suggestions.
My only problem w/adding any type of liquor, is that i have only made my cakes for family. We are full of kids (1
, don't know if liquor would be ok?! Just a thought or more like worry in my part.
thank you all so much for your help and suggestions.
My only problem w/adding any type of liquor, is that i have only made my cakes for family. We are full of kids (1
, don't know if liquor would be ok?! Just a thought or more like worry in my part.
The liqour is completely optional. However, you can get rid of the the little alcohol amount that is in the liquor by boiling it with the syrup as well.
Meaning: when you are boiling the sugar and the water and it is near done, lower the heat just a bit and add the liquor (carefully). Stir and let it boil at low temp for a couple of minutes. That's all it takes to take away the alcohol in the liquor.
Then remove from heat, let it cool and then add the vanilla.
CBowen - LOL I know, Walmart - who'd have thought?! LOL I actually do add flavorings to them to give them a little extra oomph (and to make them a little more of my own). I've used butter extract in the chocolate cake which was delicious, and vanilla with butter extract in the white cake mix. Gives it a little more dimension. And hey, when you're short on time, these boxes (with my own 'secret' ingrediants) are a life-saver! LOL
The secret to a moist cake? Mine is trashbags! Bake your cake, let it cool for *only 15 minutes* in the pan. Immediately place the cake on your cardboard (must be waxed or covered with foil to avoid soaking the cardboard) and place it in a (obviously, clean) trashbag. Tie the bag tight but leave it loose, like a dome, and you will have a very moist cake the next morning or whenever you start to decorate it. I never place mine in the fridge or the freezer (I've always heard the cake should be room temp before applying icing). I can even bake my cakes up to 2 full days in advance and I still get rave compliments on how moist my cakes are.
I'm probably gonna get shot for this one (heheee) What kind of cake mix do you use?? I've done the DH brand and I find it very dry. I personally use Betty Crocker and have found it VERY moist!! That's the most common compliment I get when people want to order my cakes!! When I bake the cake I pull it out just when I get crumbs on my knife from testing it and let it sit. Usually its still hot in the middle so it's still "cooking" itself a tad bit after being pulled out of the oven. Hope this helps
TRASH BAGS???????????!!!!!!!!!!!!!!!!!!!!!!
That makes a lot of since. Its kinda like the same aspect as when people would sleep in plastic to try and loose weight by sweating, so i guess that's what makes the cake so moist, the sweating!
So, you keep it in the bag until you decorate it?
Thanks
Connie
Connie, yes you do keep the cake in the trashbag until you're ready to decorate it. After it's removed, the icing (as previously mentioned in this discussion) keeps the moisture in.
-Lisa
this is the simple cake syrup recipe I use... once you cook the liquor the alcohol evaporates and you don't have to worry about anyone getting intoxicated
CAKE SYRUP
1 part sugar
1 1/1 part water
1 cup alcohol (rum, vodka, gin)
Boil sugar and water until thick about 10 mins
Add alcohol and bring to boil add it to cake
Both cake and syrup must be warm warm
Does the alcohol in the simple syrup make that much of a difference in the taste of the cake? Which alcohol do you prefer to use? Have you ever tried a flavored liquor ei.... amaretto ect...
Thanks
Connie
Yes, the alcohol makes a huge difference. It gives it an extra kick!
I use a combination of amaretto and brandy on mine.
simple ? about sugar syrup. Do you brush it on the cakes immediately when they come out of the oven, or wait until they are cool?
It all depends on the recipe of the cake.
For example, the recipe for cake that I make has milk in it,. You need to let this cake cool completely before soaking it. The syrup has to be warm or cold.
If the recipe for cake does not contain millk and a lot of eggs (at least 12), then it is advisable to soak it while it is still in the pan and warm. They syrup also needs to be warm, not cold. It aborbs much better this way. This type of cake is very dense and it is best to soak it while it is still warm.
I'VE ALWAYS WANTED TO TRY THE SIMPLE SYRUP METHOD. THING IS, I DON'T EVEN DRINK ALCOHOL LET ALONE PURCHASE IT- NOT HTE HARD STUFF ANYWAY, I DO OCCASIONALLY BUY A BOTTLE OF WHITE WINE FOR COOKING PURPOSES. ANY TIPS ON WHAT I COULD DO?
I use a duncan hines doctored mix. I never freeze my cakes. I put a layer of icing over it(crumb coat) and let that sat uncovered for 1,2, even three hours. I then do a regular coat and let that crust over and smooth it. I decorate the cake and put it in the cake box. My cake has sat out approx. 5 hours without being covered and it is very moist. I put sour cream and whipping cream in my cakes. Very moist!
I'VE ALWAYS WANTED TO TRY THE SIMPLE SYRUP METHOD. THING IS, I DON'T EVEN DRINK ALCOHOL LET ALONE PURCHASE IT- NOT HTE HARD STUFF ANYWAY, I DO OCCASIONALLY BUY A BOTTLE OF WHITE WINE FOR COOKING PURPOSES. ANY TIPS ON WHAT I COULD DO?
You don't have to put alcohol in your simple syrup...you could just use vanilla, almond extract, or nothing at all. It is really a personal preference.
I just use straight simple syrup,,or over here we call it sugar syrup...It means you can make your cake up alot earlier and so have time to decorate it....It keeps the cake moist but not muchy..I use a pastry brush and brush over the cut layers..It works a treat..never make a cake without it..unles being eaten the same day...... 
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