The first reason is a change or difference in temperature. This happens when the temperature of the cake within the frosting is colder than the air outside the frosting. Condensation (or cake sweat) will happen with any big change in temperature.
Condensation occurs when warm air hits a cold surface.
So understand that condensation is a natural occurrence, it's unavoidable when warm air hits a cold surface. When it comes to cake making, this usually happens in summer, especially on really humid days.
A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness. A variety of liquids can be used as a cake soak.
Why is my Cake Sweating!? | What to use while decorating a Cake! | Sweet Kate Bake
How do you keep baked goods from sweating?
Preventing Condensation with Plastic Wrap
Since condensation comes from the air, the best way to protect your cake from getting all wet on the outside is to limit its exposure by sealing it in plastic wrap. That way, the condensation forms on the plastic wrap instead of on the surface of the cake.
So if you chill your cake layers, frost them in a cool room. If you freeze an entire cake, put it in the fridge for 24 hours to defrost before moving it to a cool room. The second way to avoid condensation on cakes is to wrap cakes in plastic before chilling in the fridge or freezer.
Cloth, being breathable, retains less moisture; the disappointment is that this doesn't translate into a crispy crust, but rather a hard one. So if you want to store bread for a day or so at room temperature, plastic or foil (rather than cloth) is the way to go.
A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while mixing the batter, or baking the cake too long or at too high a temperature.
Cakes typically bake between 325 to 450 degrees F (see chart with Tip #9). Most convection ovens require lowering the temperature by 25 to 50 degrees F, as well as turning off the fan.
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
Liquid needs to be added in order to achieve a cake that's moist with a nice texture. Does milk make a cake moist? Milk does help to make cakes moist. It also does a number of other things in cakes such as helping to provide the proper texture and it enhances the taste.
If you choose to leave your cake out overnight, make sure you put it on a clean counter. Another way to reduce the risk of contamination is to cover the cake. You may put aluminum foil or plastic wrap over the cake to seal it from outside elements. Covering it up will also help retain some moisture in the cake.
Ventilate the room daily to allow moisture to evaporate by opening the windows wide for 20 minutes. Use a dehumidifier to draw out and capture the moisture. Use anti-condensation paint on the walls to add an extra layer of insulation and prevent condensation from building up.
What ingredient provides moisture to a baked good?
Dairy products are a common ingredient in baking. Milk, cream and butter add moisture to the baked product, while yoghurt and sour cream can provide tanginess. Cheese adds flavour and texture to certain dishes like bread and scones.
Fats/Shortenings make baked goods moist, add flavor, and keep baked items fresh longer. Any fat, such as oil or butter, acts as a shortening in baking. The more thoroughly mixed, the more the fat will affect the item's overall texture.
You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.
Wait until your cake is fully cooled before removing it, this may take 2-3 hours. Run a butter knife or a palette knife around the inside edges of the cake tin. Get a cooling rack. Pop a clean tea towel over the tin, put your hand on top of the cake and turn it upside down onto the cooling rack.
If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
So if you chill your cake layers, frost them in a cool room. If you freeze an entire cake, put it in the fridge for 24 hours to defrost before moving it to a cool room. The second way to avoid condensation on cakes is to wrap cakes in plastic before chilling in the fridge or freezer.
If it is outdoors, be sure to have a canopy over the cake table so there is some type of shade.”— Scelfo of Gambino's Bakeries. “Indoors, the venue should definitely use the air conditioning and it should be set to a very cool room temperature of 72 degrees Fahrenheit.
Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.
