Cakes dry out after baking mainly because of moisture loss and structure changes. Here are the key reasons, explained simply: 1. Too much baking time When a cake stays in the oven longer than needed, more water evaporates from it, leaving it dry. 2. Oven temperature too high High heat makes moisture escape faster. The outside may look done while the inside loses too much moisture. 3. Incorrect ingredient balance Too much flour absorbs liquid and makes cakes dense and dry. Too little fat (butter,
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🍰 Here are a few of my favorite tips when working with cakes: -After baking, let the cakes cool IN the cake pan for about 20 minutes. -Trim off any rounded tops -Set on a cake board to keep level -Cut in half while room temp -Place parchment paper in between layers so they don’t stick together. -Put in FREEZER for at least 3-5 hours. I usually bake a lot at night, and freeze overnight. And if you are wondering, the freezer does not dry out your cake. It actually does the exact opposite. It will
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