Aside from the general comments about how amazing my cakes are (of course), I am most frequently complimented on their moistness. Unfortunately I can't take all the credit as I was given a great tip by my cake decorating instructor, Terri. Just over a year ago a friend and I took a "Cake Decorating 101" class at our local community center. While the class was mainly decorating focused, Terri did give us several tips on baking the actual cake.
- Tip #1: For a deliciously moist cake, be sure to wrap the baked cake in Saran wrap shortly after you've removed it from the oven. Give it 10 minutes or so to cool, remove it from the pan, and then immediately wrap it in Saran wrap. Doing so will allow for the majority of the moisture to remain inside the cake, making for a decadently perfect, never dry, cake. Unwrap right before you're ready to apply icing.
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