I would recommend after they cool because if you do it while they're still warm, they will stick to the wrap. HTH
~Nicole
Do you wrap with plastic wrap after the cakes are cooled or while they are still warm and then refridgerate?
I always wrap until they are cooled completely. Well, I have to admit that sometimes they are a tiny bit warm, but not too much. They come out okay.
For many years now, as soon as the cakes are out of the pan, I immediately wrap them in saran wrap. It keeps the moisture in & I get raves about how moist my cakes are.
Candyladyhelen, How long do you cool them in the pan before wrapping them in plastic wrap? After you wrap them in plastic wrap do you then wrap them in foil and stick them in the freezer? How long can you keep them in the freezer? Sorry for so many questions but when I saw this post I just had to ask these questions. I've been wanting to freeze some cakes for a while but were afraid to do so. Thanks!
I usually cool them in the pans for 10 minutes and then turn out onto plastic wrap and wrap up. I do leave them out at room temperature though until completely cooled. I haven't had a problem with the cakes sticking yet and they come out very moist.
I leave them in the pan about 10 minutes. Then flip onto a saran lined board. Wrap in saran & if they need to be frozen, in they go.
If someone does have a problem with the saran wrap sticking, can you wrap in parchment first then with saran wrap.
And do any of you all above wrap last layer with foil?
Thanks
You will not have a problem with the saran wrap sticking if you let the cake cool completely. People always ask me if the cake is sticky. It will not be if you let the cake cool COMPLETELY. They are SO yummy and moist when you wrap them straight out of the pan.
Oh no, another do you wrap your cake thread, lol.
Some people wrap their cakes straight out of the oven or after 10 min. of resting in the pan, others, like myself let them cool down first.
The theory behind wrapping them when warm is that the steam produces more moisture in your cake. It does do this and more. It also steams the cakes, continues to cook them and changes the texture to a more spongy, rubbery like texture. For some cakes, like the denser variety, this can be very good. But, for cakes, like the white wedding cakes, where you want a light, fluffy, crumb, you will loose this.
So experiment with your recipe, because the recipe does matter.
I get moist cakes without this process and if I think I need more moisture in them for whatever reason, then I use moistening syrups on the layers, maintaining the texture.
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