Dry cake should be against the law. Maybe even exact a fine, too, for the perpetrator.
But, it’s not, so this crime against confectionary just goes on and on.
Why do I care so much, you ask? It’s only cake. To that I say, cake is more than just the ending to a celebratory meal. Cake seals a fate. What? You don’t believe me? Think about the couples you know who are divorcing. Now, think back to their weddings. Dry wedding cake, right? I knew it.
Children’s birthday cakes. Your child’s birthday cake. How can you live with yourself knowing that underneath the cloud of billowy frosting is a cake that’s more like particle board patched together with buttercream. This is the cake that holds the candles your sweet, trusting child is wishing upon. What kind of mother are you?
You don’t have to live like this; making dry cake or worse yet, buying a round of sugary sawdust from your local bakery. I’ll let you in on my secret to moist cake. And, no, I’m not drenching the layers in a flavored simple syrup to fool you into thinking the cake is moist. All you get from that is a fraction of an inch’s worth of soggy cake. Blech.
Bake your cake. Remove it from the oven after it’s done. Don’t over bake it, either, please.
Let it sit on a rack til you can touch the pan without dropping it like it’s hot.
Now, tap it on the counter top to loosen it from the bottom of the pan. Run a knife around the edge if you must. Turn it onto the rack, bottom up. Place your cardboard cake round on top and flip the cake right side up. You can trim the top of the cake now, or later. I trim quickly now.
The cake will still be warm. Very warm.
Now, wrap it tightly in plastic wrap. It’s counter-intuitive, I know. Just do as I say.
Then wrap it in aluminum foil* and put it in the freezer. Don’t wait til it cools. Do it now.
Moisture from hermetically sealing the cake rains down, literally, on the cake, providing extra protection from a normally de-hydrating freezer stay. Just move it from the freezer to the refrigerator the the night before you want to frost. A slow thaw is a good thaw. And, we all know a cool cake is a much easier cake to frost, too.
Now that you know my little secret, you’ll never cause another republic to fall again because the coronation cake was dry.
* I save the aluminum foil and use it at least twice before discarding.
That is why my first marriage failed, no cake. (We eloped for good reason).
Did have a cake, a moist one, at the second wedding, which is now almost 31 years ago, although she is wondering what to do with almost a pound of duck prosciutto.
Wow, who knew? Neat trick!
Thankfully, my wedding cake was delightfully moist!
So counter intuitive, and if anyone else had said to wrap a warm cake up in plastic wrap, I would have thought it was insane. But when The Tough Cookie sez to do it, I do. Thanks for a great tip. Also makes so much sense to completely chill the cake before frosting, something I’ve never even thought of. That’s why we all <3 you.
The only thing I was really demanding about in regards to my wedding? The cake. It was delicious, bold, colourful and I still love my hubby. So, there ya go.
I always throw them inside a plastic grocery bag ( i always rinse and dry before putting the cake in) wrap in aluminum and pop in the freezer.Before i put them on a board. I wrap tightly and out each in their own bag. Its super easy to handle a frozen cake and I’ve yet to break one hehe. Plastic wrap has never been my friend lol.
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What a great tip. Thanks for the info!
I will have to try that. I usually let it cool first.
It’s great w/ butter cakes….genoise, not so much. A sponge always needs a soaking syrup, I find.
Wow… You are brilliant!
Dry cake is the absolute worst… I am not a cake person in general, even when it is good and moist… So, I really can’t handle dry cake. I will definitely try this next time!
Ha, ha, ha, ha. No, we don’t want to cause the downfall of any government. But what’s your view on basting cakes with a syrup?
Who knew?! Are you going to give away all your secrets?
I’ve got lots of secrets stashed away, trust me!
Okay, I appreciate your sharing this most amazing tip with the WHOLE world, but now I no longer feel special. You’ll have to share another with just me. No one else, so I don’t start feeling like an unloved middle child.
xo
I promise you, Jennie, your very own secret.
xo
And by the way, Gail’s trick TOTALLY works. She shared it with me last May, and I’ve kept it all to myself. Mostly to make me feel part genius-like. Now I’m just another baking civilian…
Just wondering if you’ve rec’d a call from Buckingham Palace yet? They’d be wise to commission the wedding cake of Prince William and Kate Middleton from you!
Great tip Gail. Funny how the simplest of things work to make the greatest of things.
It is a great tip, and one that I heard for the first time in a cake decorating book by Scott Clark Woolley, the master of sugar paste flowers. I didn’t believe him until I tried it. Works like a charm!
brilliant, awesome, amazing! Thanks for your enlightening the world! I posted a link on my other site (ediblecrafts.craftgossip.com).
I am so flattered, Meaghan! Thank you so much for the link love!
BRILLIANT! I’d never thought of doing that. In our family, the “experts” are all stove top cooks, so I’m learning a lot baking with the kids. The girls have discovered the “next great baker” TV show. I keep watching it and wondering about the taste of those cakes. They never seem to discuss flavor.
I’m so flattered that you read this and commented, Lael.
Cake flavor and texture are really important to me and my clients, so I’ve tested a lot of recipes. And, this trick is just the ticket for my busy work week. The greatest compliment my clients can give me is that their guests have asked for a second piece of cake!
A pretty cake that’s dry or has no flavor is just a waste of time, energy and ingredients.
Happy Baking!
I read about this trick a few months ago but didn’t believe it so I just ignored it….because it went against everything I’ve learned. BUT now that you say it really works, I sure will give it a try
However, I must say since using Rose Levy’s Cake Bible, I haven’t had any problems with my cakes being moist (every recipe I’ve tried of her’s so far are exceptional and awesomely moist)….except when I make large cakes (same recipes)…I seem to struggle keeping them moist (and I don’t like using simple syrup either). Can I count on this trick to work for large size cakes too?
You can use this trick for any size cake you want to make in advance of serving. It works.
Flavored simple syrups are traditionally what’s used to soak cakes…they can be flavored with any kind of liqueur, as long as it goes well with your cake and filling flavors.
Good luck!
Oh…and any other tips for achieving a moist cake for larger cakes would be great too! The only one I’ve read about is simple syrup.
I would have never thought of this trick. Not in a million years. I appreciate your sharing your knowledge with the rest of us. It’s ingenious!!!
I love this! I usually stick it in a large ziplock to let it “steam itself” moist, but I love the freezer idea because then (like you said…) SO easy to frost. Brilliant!!
Well, if there is any place in this country that could use tips to prevent dry cakes…you talking to someone who lives there!
Altitude equals dry. And not just the air. Flour is drier, cakes dry out sooner (seriously…leave something on the counter for an hour uncovered and it has fundamentally changed!) as a result and I combat a bit by adding more moisture but even then, I notice that if left covered on the counter overnight that they are affected.
Makes such perfect sense…as always, thanks Gail and if it’s OK with you, would love to add to this page on my blog for High Altitude Baking: http://vinolucistyle.com/recipes/high-altitude-baking/
Barb, thanks for the info. And, by all means, provide a link. We want more people baking, right?
Genial, gracias por tan buen consejo
I discovered this techniques years ago when I started baking wedding cakes except I don’t use the plastic wrap and it works like a charm!! Everyone was always so amazed at how moist my cakes were.
My MIL ( a former home ec teacher) taught me this secret a while ago and it is the best ! It really works!
I enjoy your writing! Thanks for the tip.
Great suggestion freezing the cakes for moisture. I will definately try this!
This NEVER would have occurred to me, Gail. Again….you are so smart! I’m going to try this!
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So while it might be an utter pain to do, this also seems perfect for cupcakes. Those are one of the biggest dry-cake offenders [::cough cough:: CRUMBS]. Might have to give this a try with my cuppiecakes!