Kay, I know a ton of people out there don’t like the word “moist” BUT I’m not sure how else to describe a cake that’s not dry in any way. SO I’ll probably use it a few times in this post – sorry.
Alright. You take the time to bake a cake, then you let it cool, and what happens? STEAM escapes and leaves your cake as it dries. All that moisture is going OUT of your cake into the air, and it’s drying out slightly. For most cakes its probably okay, BUT I don’t just want an OKAY cake I want to serve an amazing cake.
So the second my cake is cool enough that I can tough it without getting 3rd degree burns I wrap it at least twice in plastic wrap and throw it in my freezer. Yup, trapping that steam and cooling the cake.
BIG tip here – NEVER refrigerate baked goods. Nothing dries out cake or other breads/baked goods faster than the fridge. It’s a killer, better to leave in on the counter. BUT freezing is different, it STOPS, rather than slows and so your cakes will stay not dried out and still taste amazing when it thaws (without losing all that steam).
Of course if I’m CARVING a cake I let it stay in long enough to freeze completely, but you can just leave cake in until it’s cooled then immediately trim, frost and serve as well.
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