08/06/2022
Important Tip 👇
This is for Margarine or butter based Cakes (only )
If you are in an enclosed place that is fully air conditioned or very cold, then you can transfer your baked cakes on to wire cooling racks and they won't dry out because there is no air from outside to interfere.
But if you bake in a space where you are using fan or the window / door is constantly open, you need to always cover your cakes still in the pans with cake boards or foil or clingfilm as soon they are out of the oven and Always make sure before you cover the cakes, you gently remove the paper used to line your pans if any. When you cover the cake pans, try as much as possible to always turn the foil or board or clingfilm and clean off the steam every 5 minutes till the cake stops releasing steam and set to cool off.
Then when it cools completely, you can start decorating or if you aren't planning to decorate soon, just wrap with clingfilm and freeze.
With this method, your cakes can never dry out . They remain moist .
So i hope this piece will help those bakers that complain that their cakes were soft and moist as soon as it came our from the oven and after some minutes , it became strong or dry..😜 so from today, worry no more.. Not - this is not applicable to oil based cakes because the oil content in the cake keeps it moist all through except in rare cases of harmattan , then you can cover up.
Please Feel free to share...and please don't forget to mention
Tag other Bakers to see this post🙏🙏🙏🙏
