Published at Monday, September 30th, 2019 - 05:24:14 AM. Cake. By Lotye Sorel.
Actually I have heard and read in the last year that bakers do not subscribe to the idea of holding onto the cake for a year, since unless it is a whiskey or rum soaked cake it will be the worse for wear after a year, even in the freezer. Much like my husband said, that it was getting dry sitting in the freezer. The reason our particular cake was getting dry, had nothing to do with the ability of my baker, it was the ingredients I had requested. I was trying to give up wheat at the time and requested the top layer to be made from rice flour. Well, if you know anything about baking or even rice, you know that rice is one of those foods that absorbs the liquids around it, much like mushrooms, or potatoes do. Even though she used mayonnaise to add moisture to this cake, even after just five short months the rice flour had completely sapped up all the moisture in the cake itself and was already dry, as my dear husband told me as he was eating it.
When in doubt, make a test cake to see what happens when you refrigerate your cake with the intended filling and frosting/fondant. You don’t want to be surprised about this. Refrigerated fillings are delicious, though sometime they are a double-edged sword. Butter cakes do not taste their best right out of the refrigerator. Combine them with a refrigerated filling, and you have to make a choice. Cold cake or warm filling. Either one is not good. And, you don’t want people telling the host/hostess that the cake was ”dry” because it was cold. Switch to a different cake recipe or use sugar syrup on your cake layers before assembling to help the cake retain moisture so it doesn’t dry out while in the refrigerator. Remember that gum paste and royal icing decorations on a cake will be ruined if it is refrigerated.
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