I am baking a cake for a birthday on Saturday, but due to time constraints, I have to bake it tonight (thursday). How do I keep this cake moist and soft until Saturday. Do I refridgerate it or wrap it tight and leave it out. It will basically be a devils food cake.
2006-10-05 03:23:54 · 8 answers · asked by TP 4 in Food & Drink ➔ Cooking & Recipes
Glaze it with a little bit of simple syrup before you frost it. Then once you frost it that will lock in the moisture of the simple syrup. The simple syrup won't add or subtract from the taste. Or if you don't want to do that you can always add a box of unmade (dry) pudding and an extra egg. This is what I do to all of my cakes and they are always quite moist. I usually make my cakes about 5 days before an event.
Good Luck Hon!
Also, in case you don't know what simple syryp is:
"The syrup they are referring to is a simple syrup which is made of equal parts water and white sugar. Bring both ingredients together in a pot and simmer until the sugar is melted. Cool and then use in your recipe."
2006-10-05 03:35:00 · answer #1 · answered by Julie 3 · 0⤊ 0⤋
Bake your cake as normal, and cool it enough to remove it from the pan. The cake can be completely cool or still a little warm before wrapping it in foil (it needs to be sealed, but be careful not to deform your cake layer(s) in the process. Place the layer(s) flat in the freezer until you need them (I don't suggest for more than a week). Before removing the cake to decorate, make sure all of your supplies are out and ready to use. Decorate the frozen cake as normal. Depending on the type of icing used and the decorating techniques used, you may see some condensation on the cake -- but don't touch it. The condensation will evaporate and it will not change the look or taste of the cake & icing. The cake will thaw from inside the icing within a few hours, and will be unbelievably moist -- more moist than eating it fresh out of the oven! Everyone will ask you your secret! (Don't tell!)
:o)
2006-10-08 07:13:40 · answer #2 · answered by southernserendipiti 6 · 0⤊ 0⤋
Bake cake now, freeze while cake is still hot, wrap with plastic afer it freezes. Take out on Saturday, frost while the cake is frozen, it will thaw on the way to the party and be perfect. Moist and soft.
2006-10-05 03:29:11 · answer #3 · answered by Anonymous · 0⤊ 0⤋
When I bake a cake I usually put an 8 oz container of sour cream in the batter and it comes out really nice. Also after you bake it let cool cover with a layer of plastec wrap and store in refrigerator.
2006-10-05 03:33:00 · answer #4 · answered by Anonymous · 0⤊ 0⤋
This sounds gross, but believe me it works.
Put a large spoon full of mayonnaise in with the mix if you haven't made it yet.
The mayo leaves no after taste and if you put it in a cake tin in the fridge as well it will stay super moist.
If you are nervous to try it, leave a little of the cake mix aside,(maybe two cupcakes worth) add a small teaspoon of mayo, bake it with the cake and compare taste and texture on Saturday.
2006-10-05 03:36:21 · answer #5 · answered by Anria A 5 · 0⤊ 0⤋
When baking the cake use only half the water called for and substitute the rest with applesauce. No refrigeration is required with this and will stay perfect for four days.
2006-10-05 03:52:29 · answer #6 · answered by tdm1175 4 · 0⤊ 0⤋
I don't know about cake, but with cookies you can put them in a air tight container and place a single fresh piece of bread in with it. The cookies will stay fresh and moist via chemical reaction receiving moister from bread. In a few days the bread will be hard and the cookies will be as fresh as the day the were baked.
2006-10-05 03:35:12 · answer #7 · answered by HW2000 2 · 0⤊ 1⤋
put it in an air tight container and put it in the freezer
then you can ice it Saturday
2006-10-05 03:27:53 · answer #8 · answered by RayRay 5 · 0⤊ 0⤋