yep, add the oil/or butter. to increase the moistness. sometimes you can cover it and expose the top at the last say 15 minutes....depending on the overall thickness of the cake. Or just go ask Fabrice....he's a master pastry chef.
cake baking
- Thread starter iwishiwasthere
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I just made a coconute cream cake for a friend's birthday. While everyone raved about it, I thought the cake was dry. It was from scratch and not a mix. Any suggestions on how to make it less dry? I baked it 5 minutes less than the recipe said.
Eggs give cake structure but they also contribute to dryness. If you used large or extra large eggs, try medium size the next time. It's worth a try.
At first I thought IWIWT was back...where is she???
I sure hope iwishiwasthere hasn't been waiting all this time for advice.
I sure hope iwishiwasthere hasn't been waiting all this time for advice.
You've misread the post. She's already made the cake; she wants to know how to make it better the next time.
kathydwells
Darlene is my middle name, not my nickname
After it's baked, and while it is still warm, poke a few holes in the cake and douse it with Malibu Rum.
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YUM! or sweetned condensed milk!
p.s. Did you all notice this thread is a year and half old? I bet she has made several more cakes since she started this thread!
Do you add the yolks, and use peaked whites folded in? That is the way my recipe works, and find it is only dry if I overbake or beat too long. It is my very favorite cake! Yum, I would love even a dry piece!