5 TIPS TO HELP KEEP YOUR CAKES MOIST

1. Don't overbake your cake.

This may be obvious, right? Overbaked cakes obviously dry out. fragile. There may be a bit of burning and hard skin outside. But how can you make sure your cake isn't over-baked, besides obviously not completely forgetting your cake in the oven?

First of all, I recommend buying an oven thermometer. Household ovens tend to be hotter or colder than the temperature control plates. They may also have hotspots and cold spots, which will change the baking time of anything you put there.

Once you know that the temperature of the oven is suitable for the cake you are making and the recipe you are using, start checking your cake at the minimum baking time specified in the recipe. Do not attempt to start the check before this time - If the cake is not fully seated when the oven door is opened, the temperature drop will cause the cake to sink, and if this happens, it will not save. Therefore, the inspection is started within the shortest time. If the cake has not been completed yet, please use the best judgment before rechecking to leave again. After baking, note how long it will take to bake so that you can know it again.

Regarding checking whether your cake is finished, take a look at this article and I wrote for a while about checking when your cake is finished. If you use these test methods, then you will certainly know that your cake has been completed, and you will not be tempted to put it in the oven "to be a bit longer to ensure".

2. Use baking strips.

If you are baking a thick cake, such as a mud cake or a fruit cake, and it requires a long baking time, then using a baking strip will protect the outside of the cake and slow the browning of the eggshell, so it will not be on the cake Dry before the center finishes. You can wrap your cake tray or make aluminum foil baking strips in an old towel soaked in water. You can find my tutorial here.

3. Do not underestimate the importance of sugar.

I know that in these days, "sugar is not good," look at the recipe and think "it does not need too much sugar?" may be tempting! "But before you reduce the amount of sugar in the recipe, remember that sugar is not only baking sweetness.

Sugar is hygroscopic, which means it attracts moisture and has the ability to hold it. This keeps the moisture in the cake without evaporation when the cake is baked or the cake is stored. In fact, sugar can absorb moisture from the air (this is why, if you don't store biscuits correctly, the biscuits will become soft, especially in wet conditions). If you reduce the sugar content of the recipe, it will reduce the ability of the cake to retain moisture, which may cause the cake to become drier.

Keep in mind that brown sugar is more hygroscopic than sugar, so if you have a recipe for keeping light colors not important, you might consider replacing some sugar with brown. My devil's food cake uses white sugar and brown sugar at the same time, which is one of the reasons why the cake stays so moist.

4. If you have questions, please read it carefully.

If for whatever reason, the cake looks a little dry when you divide the cake into layers, or even if you just want to make sure that the cake stays moist during the decoration, you can also use a simple method of syrup.

The same portion of sugar is boiled with water until the sugar dissolves, then it is cooled and then brushed onto the cake layer with a pastry brush. You can also use syrup to add more flavor to your cake. Simple syrup flavors are limited only by your imagination, from adding some vanilla or vanilla bean seeds to citrus peel, instant coffee, any kind of liquor (Amaretto and Francelico are my personal favorite, they use one Very good chocolate cake is amazing).

  

5. Correct storage

It's not easy, but if you don't keep the cake properly, it will loose moisture soon.

After baking, depending on your recipe, you need to cool the cake in the cake pan (I do this with a chocolate mud cake, they cool thoroughly in the pan overnight, once the cake is a pan no longer feels hot) or after a specified time Place the cake on the cooling rack and keep it cool. Then, if you don't immediately decorate, the cake should be wrapped in cling film (wrap) and stored in a sealed container. You can also freeze it like this. Some people say that freezing your cake layers for a few days will make them moist. I haven't tested it, so I can't say for sure, but I would rather not freeze the cake I made for others because I like them.

Note:For tips on How to Transport Cake visit my blog post.