I'm Baking a Fondant Cake...?

Question

How do I keep my Cake moist? I'm going to make the cake this friday and ice it with buttercream, than tomorrow I am going to add my fondant. I will be serving my cake about 24hrs after I make it. My recipe calls for 2eggs, should I add an extra egg to make my cake more moist? Or is there anything else i can do make sure my cake is as good as day one?

Answer 1

Moistness is not the same as being “wet.” Wet would be an undercooked chocolate cake with a “molten” cake-batter filling, or a cake that had so much applesauce added to it that it is actually mushy. Moist is a term that is descriptive of the freshness and softness of a good cake. In general, baked goods get their moisture from liquid ingredients and retain it best when fat and sugar are present, as both tend to hold on to moisture and prevent it from slowly leaving the cake.

Answer 2

yummmmm

Answer 3

FOLLOW THE DIRECTIONS FOR MAKING THE CAKE, AND BAKE ACCORDINGLY COOL COMPLETELY, THEN WRAP IN PLASTIC  WRAP TIGHTLY UNTIL NEEDED... YOU MAY WANT TO FREEZE THE CAKE AS IT IS EASIER TO WORK WITH BEFORE FROSTING IT., IT WILL THAW IN AN HOUR  SKIP THE FONDANT AS IT TASTE LIKE CARDBOARD AND JUST GO WITH THE BUTTERCREAM,,,,MMMMMMM...

Answer 4

It should be OK, as long as it's stored properly.

However, why both butter cream and fondant?  It's an odd combination - My wedding cake was both, fondant, then butter cream - I wouldn't recommend it at all.  It wasn't that good.  Unfortunately, living 3000 miles away from the wedding site, we didn't get to do a tasting, and didn't know the cake was going to have both.

Answer 5

I don't think that you should change anything. Right when you take it out of the oven, let it cool completely, then wrap it tightly and put it in the freezer. Take it out the day you are putting the fondant on and let it thaw for an hour. You need to put a THIN layer of butter cream on right before the fondant, or else the fondant will not stick to it. Not all fondant tastes like cardboard!! Satin Ice is a good brand but its also very simple to make your own, and have it be delicious!

10 oz. mini marshmellows

2 tbs. water

2 lbs. confectioners sugar

combine marshmellows and water in a microwave safe bowl and heat in 30 second increments, stirring after each, until they are melted. Add confectioners sugar and knead. The marshmellows may not take all two pounds, thats okay. You can use a mixer but make sure its industrial, I almost burned mine out. And if it gets too hard to work with, pop it back in the microwave for 10 seconds then knead. Best rolled out on a LIGHTLY greased (shortening) surface. Hope it helped!!

Answer 6

I'm not sure if you are using a cake mix or not, but if so, Then I would add the following to the cake mix

an extra egg, 1 pkg of instant pudding(same as or close to the same flavor of the cake mix), 1/2 cup of sour cream, and 1/2 cup of water.

Add all this ^^^ AND the ingredients called for on the box...

Otherwise if you are using a scratch recipe I would just add some Sourcream to the mix...

Not sure if you have heard of adding sour cream to a mix..but in all honesty(and i know from experience, you CAN NOT taste the sour cream...)

If you want you can also make the cake way ahead of time and freeze it...and then take it out the day you are going to frost (of course let it thaw...and then frost it) Freezing a cake makes it more moist too.

*an above answerer asked why both Buttercream and Fondant...I'm sure YOU know that the buttercream is One: for flavoring, most people pick or peel off the Fondant. Fondant is usually there for decoration and appeal purposes. Two: you need something for the Fondant to 'stick' to...You can always use a glaze...but then there is no real frosting...

Answer 7

Your cake is more likely to be soggy than dry.  

Bake your cake at the last possible moment.  And if you have to make it the day before, than you should try to make it a little more DRY because, your cake will absorb the moisture from the butter cream frosting.

My friends who make wedding cakes swear that the best wedding cakes are made from the old-fashioned dry-ish homemade cake mixes or recipes.  They tolerate the frosting stacking and transporting better than our newer "pudding in the mix) sort of cakes.