5 Moist Cake Tips that work Every Time - Never Dry Again!

[@thatswhatshesaid.literally737]

I'm not a big fan of plastic wrap, but when I cover my cake/cookies/cupcakes in my glass cake stand, I always put a half piece of bread sitting in there right next to it. (Trust me- it works!) The bread will dry out and turn into a crouton while the sweets stay soft and moist. Works every time.

[@JillianButler]

Trying this tip as soon as possible. love it, love it, love it! J

[@QueenBee-gx4rp]

She Who Knows All Thanks-I had forgotten that one.

[@AwesomeCakeDesigner]

That's because sugar draws out the moisutre of whatever it's put with, like when you make jam and mix sugar with the fruit for several hours, before cooking. Also if your brown sugar gets very hard and solid, put a slice of bread with it and leave overnight. Next day you'll have soft brown sugar again.

[@shadowlesswalls]

So the bread would stay on its outer edge i guess? standing? I'm trying to figure out a visual of it. Maybe they have it online. Thanks. I heard something like it but for microwaves where you heat up your food with a glass of water. This reminds me of that..

[@AwesomeCakeDesigner]

Serin Black Just a slice of bread with whatever you want to moisten, in a covered environment (jar, container, etc). It can be on its side or flat down; it doesn’t matter - just leave them together!

[@margaretdell25]

Wow, I have been baking for 5 decades and I have learned a lot in 5 short minutes.

[@s0neskim]

Using a little bit of buttermilk also make the cake moist. I always use buttermilk or sour cream for chocolate cake,red velvet etc.

[@lizzybennet7792]

Wonderful! After 15 years of baking and decorating artisan cakes and having to find out tips like these through trial and error, it's great to see you sharing your experience with others like this. Especially glad to hear you debunk the toothpick clean method! Lol every time I hear a pro baker suggest that I cringe and feel so bad for the the dry result I know will follow their advice. I hope your channel grows and grows! You deserve it and are such a knowledgeable source for bakers of all types!

[@JillianButler]

Thanks for the comments and the encouragement, Lizzy. I really appreciate it!

[@anna9656]

My cake turned out dry.. courtesy toothpick. Wish I had come across this your video earlier. Thanks so much for all your 5 most useful tips.

[@dwightmann6297]

Best tip for keeping cake moist is by eating it all in one sitting

[@classiclady6052]

Dwight Mann hhhhhhh

[@zhahirasofia8873]

hhhh lol

[@ladyamba1]

Well, I rather like you! I bet food and cakes will never waste at your home. LOL.

[@ayannajbooker78]

😂😂😂

[@joytate6187]

@@ayannajbooker78 😀

[@DS-lp1te]

The toothpick thing.... I knew! But I was too scared to try 😭 Thank you for sharing! God bless you

[@JillianButler]

You’re welcome 😊

[@Highinsight7]

She also mentions wrapping the cake in cellophane... about 15 to 20 min after it's out of the the oven... THAT always works! and she's SPOT on about the freezer...! GREAT video!

[@erzcav4793]

Can i use foil?

[@Highinsight7]

@@erzcav4793 of course...

[@erzcav4793]

@@Highinsight7 im using rice cooker. This is the frst cake im ever gonna make, i dont even know if its gonna turn out as cake. Ok il use foil later.

[@erzcav4793]

@@Highinsight7 thanks.

[@Highinsight7]

@@erzcav4793 oven works best

[@geraldbrienza4474]

If you eat the cake whole, you’ve technically only had one piece. Works for me.

[@flowforever9084]

Hilarious lol 😆 🤣 😂 😄

[@diahri1676]

😭😂

[@jeananderson3008]

God love you.

[@margote8072]

How my mum taught me because she was a professional baker and had her own dessert business for 30 years, so the cake doesn't dome, she would measure around her cake pan with a paper towel, then cut it in half, then fold it and dunk it in a glass of cold water, squeeze most of the water out, open the towel again and take a long piece of foil the same measure as the pan and lay the wet towel in it and fold it inside the fiol to the width of your pan and wrap it around tight. This will 100 percent NOT dome your cake because the cake will be cooking evenly throughout. Works every time. Now, mum had cloth coolers as well that she made, but you can buy them on Amazon. They just look like a 2 to 3 inch belt that you can loosen to width and you just dunk that in water and it's reusable for about 30 bakes.

[@rohitnair8331]

Its called a cake strip

[@JillianButler]

Yes, it's such a great idea! Thanks for sharing.

[@3m3c7]

That’s a diy cake strip she’s clever 💜

[@krissy8888881]

I made one chocolate moist cake & i freezed it and wow its looks like fudgy moist cake & i love it thanks for sharing

[@donaldschaefer6860]

Thank you Jillian for these tips. I'm hoping to become a better baker. Your video was easy to follow and very practical for a novice like myself. Thanks again.

[@rositaqescobedo3896]

Thanks for the tips they were awesome. One tip that we use is placing toothpicks on the cake before wrapping the cake that keeps the frosting neat

[@susannay.3437]

Great tips! With the last one, though, I tend to think the plastic wrap would take off most of the icing when removing.

[@sweetangiegirl1]

Also, for chocolate cake, use hot, strong, fresh coffee instead of water! It brings out the flavor od the chocolate AND makes it moist. 😊 You wouldn't happen to need a worker in your cake shop would you? I'd work for free 😁

[@lorrainejkoschock6294]

Doesn't the "hot" coffee mess up the cake? I've always heard to use room temp all the time. This is interesting.

[@sweetangiegirl1]

LORRAINE J KOSCHOCK Not at all! It does thin the batter out a bit as it's the last ingredient to go in, but the results are divine!

[@lorrainejkoschock6294]

Thank you so much. I truly appreciate the tip.

[@JillianButler]

How great that we are all sharing our tips! Yes, I do the same thing with my devils food chocolate cake, hot espresso/coffee added last.

[@rebeccahernandez2107]

True I just made a red velvet with coffee it was amazing, did not taste the coffee at all!

[@sa_ra2496]

Who else thinks she look like a cross between Madonna and J.K. Rowling?

[@JillianButler]

LOL, thanks Saksham. I've been compared to Madonna and Jane Seymour before! JK Rowling/Madonna is one I've not heard before! Thanks for the compliment and I wish I was as famous and rich, but alas!

[@sa_ra2496]

Jillian Butler you're as amazing and talented, and I wish that level of success for you! Thank you for all the great tips!

[@JillianButler]

Wow, I'm humbled and thankful!

[@princessmw]

Saksham Ranga She also looks like Faye Dunaway.

[@lupegutierrez9776]

She's a dead ringer for Dr. Quinn, Medicine Woman aka Jane Seymour.

[@eunlee2936]

Thanks so much for these tips. I baked a cake a few days ago and decided for the first time to wait till the toothpick came out dry and he cake was definitely too dry. Will look for the springiness instead. And cooking in a regular oven vs convection is brilliant! I think I found the answer for my unfortunate domed cakes.

[@kennyhumble3699]

I'm trying that simple syrup! Best advice ever on cake! I just know all your cakes are delicious! 😍

[@momof2momof2]

I always cover my baked goods when they are warm just for the reason you said, It works everytime

[@msmegs93]

Wow! I used some of your tips when I baked my next cake, and what a difference it maked. Baked perfectly, moist, got alot of compliments. Thank you so much, you are awesome. I subscribed after this! 🍰

[@JillianButler]

So great to hear that! BTW, I'm just about to launch a new tv series call Passion...Food on my channel. Check it out when you have a moment!

[@nisreensaadi8802]

I have a convention oven. Do I use bake or convention for cake making? When we wrap the cake before it comes to room temperature do we use cling film or foil?

[@jyotizonejaipur5344]

Hey dear.... today i tried ur tip no. 1 - the toothpick cheching....and i was wooowsss.... my cake was super soft.... i usuaally use to moist it with sugar syrup but now ...no need to do that extra effort..... thanks dear for ur lovely suggestion..😍😍

[@conishkee]

I have never heard of the toothpick trick, but I'm gonna try it. TFS!

[@ninachege6100]

Wow very well explained thank you for sharing...my challenge has always been the heat....the top part of my cales,cookies or bread always burn even when they are not ready so i get confused on how many degrees to turn down..

[@meganb4432]

Using oil instead of butter makes for a softer cake once refrigerated, & more moist.

[@JillianButler]

Great tip Megan - do you have a conversion for my fans? For example if it calls for 250g of butter would you sub in 250g of oil?

[@jnl.7988]

Yes it does but the TASTE isn’t good enough for me ( and I think everyone else agree that) I choose wait a little bit longer for the cake comes to room temperature and not use oil for my cakes unless it’s just a little bit ( thing you can do in order to moist the cake [ 1-2 tablespoons of oil ] ) ....

[@76adrienne]

I found that out too. Oil. It even seems to keep getting more moist as it sits Yummmm

[@placidusmascarenhas1838]

@@JillianButler has

[@emerge9224]

Depends on the batter..and what texture and flavors.. It's All Science and preference. I prefer. Butter in my cakes.

[@feryallrahman4890]

I used to hate cake (!) and now i know why! They were inevitably too dry! I love your tips in this video! Thanks a bunch!

[@yogendraghale9986]

Short and reliable information Thank you💕

[@AA-po6tw]

I love you 😘😘 it's my mom's birthday tomorrow and I'm SOOOOOO GLAD i saw this video today !!! ❤❤

[@gloriaescoto7037]

Thank you! I knew that toothpick rule was BS!

[@JillianButler]

LOL! Thanks for commenting Gloria!

[@veracrews5340]

Sorry but no...I test all my cakes with the toothpick method or a knife and I haven't had a dry cake in years

[@TheKonga88]

The only use for a toothpick is to get all the bits of cake out in between your teeth and let some queen ants eat it.. 👸👑🐜🐜🐜🐜🐜🐜🐜🏃🏃🎅

[@Richard-vq7ud]

Im too afraid of a cake that is mush in the middle. I have never had a dry cake. I like to make a cake 1 day before and leave at room temp. The frosting and cake moisten and blend after sitting. But 7 minute egg white is better made only a few hours before eating. Even with that, the cake is better made the day before.

[@corrineweber1007]

My girlfriend told me when you can smell it......it's done! Usually I can smell it about a minute or two before the timing instructions. And yes, it continues to cook in pan after baking.

[@Ella_EW]

Thumbs up. Thank you for the tips. I’m a little nervous about the simple sugar, but I’ll give it a try. I also see Madonna and Jane Seymour in you 😊

[@aanebby]

Thank you Jillian. Great tips! How about adding little vinegar and wrapping the cake pan with moist cloth covered in tin foil while baking to keep the moisture in and avoiding dome formation?

[@katrinatate796]

I use the cake strips and they have worked for me!

[@haggiefatigue2971]

WOW, you really know your stuff! What a pro. I've never heard of so many of these tips, thought I'd heard it all. You have a really great video, thank you!

[@Saucyakld]

Thank you, that's why my cakes are dry, fan forced. Try again tomorrow

[@lynnharding9928]

Hi thanks for all the information. Quick question do you let the cake thoroughly defrost before adding the simple syrup?

[@JillianButler]

Hi Lynn, no you don't need to wait until its fully defrosted but make sure it's able to soak in the moisture. Too cold and it'll just roll off the sides of the cake and not actually soak into the cake!

[@ladyamba1]

Chill the cake a bit BEFORE wrapping/covering the total. That way the frosting won't stick to the covering, and there's no wastage nor damage to your frosted cake. Also, correspondingly, remove the wrapper BEFORE the cake thaws. By all means, thaw in the refrigerator first, before letting it sit on the counter to bring it to room temperature. As for slicing, I like to portion-slice my cakes before freezing, where possible. That way you dont need to thaw the entire cake just to get a slice.

[@eshaabdul7620]

Hey. I’m making chocolate cake for my husband. His birthday is tomorrow. And i bake the cake today. I let it cool down and then wrap it in the cling wrap properly and then refrigerate it for 1 night. Would it be fine by tomorrow? Or is it gonna dry out? I have no idea

[@Appaddict01]

@@eshaabdul7620 It’s better to freeze it. If it’s wrapped in plastic wrap one day should be fine. I like to wrap my cakes when still warm. Like she said it keeps the moisture in.

[@mrs.m.b.3630]

😮Wow! Thank you so much for these tips! So much was like you said, what we've been told all our lives!

[@LovingAtlanta]

👍Thank you. I’m no expert baker but I like to entertain and I have to say everything she said is the absolute truth. I no longer have dry cakes. 💞

[@harrodsfan]

Excellent tips from Jillian Butler.

[@kinkeynaturalley]

Thank you for the Tips! Passionate people about culinary art will love them!

[@Shruti14334]

I only knew about sugar syrup trick. Thanks for sharing such wonderful tricks which I never heard before

[@HeidisHereAndThere]

Question: For freezing the cake, one day ahead, is this with the frosting already on it, or just the naked cake itself?? Thank you, and great tips! Washington State USA🎄

[@JillianButler]

Hi Heidi! Thanks for asking, it’s the baked cake itself! Merry Christmas and happy baking! J

[@HeidisHereAndThere]

@@JillianButler Thank you Jillian😘 I will remember this for the next big holiday! ❤️ Take care!

[@davidmorrison4027]

I have just discovered your channel. Bloody brilliant girl!!!! You saved me yesterday. It was the family Christmas gathering, and I made two yule logs. I had them in the fridge, I made them a couple of days before hand. Yes they dried out. But thankfully after I stopped crying I remembered this video. The sugar/water combo saved them. I have started baking lol and was so proud of them thought they were going in the bin. So after all this waffle THANK YOU!!! MERRY CHRISTMAS XX

[@JillianButler]

LOL, wonderful!! Thanks for sharing this success story, it brightened my day!!!! Merry Christmas and happy baking! J

[@ginakendrick2581]

Thank you. I’m starting a vintage cake business in my small town, from my home in western Mass. Old fashioned good recipes from historical church recipe books. This site will really help me. I have been preparing two weeks out my cake rounds and freezing them. Should I do this while they are a bit warm?

[@JillianButler]

Hi Gina, wow congratulations on starting your own business, I wish you all the luck in the world. What is your business called? If you would like to contact me directly for any advice please do. I can be reached at [e-mail] and I'm more than happy to help you with anything. The answer to your question is yes. You'll want to wait until the heat from the cakes are almost totally cooled but when you put your palm on the cake it still warms it a touch. As far as exact temp, I've never actually thought about putting a thermometer in but I can do that next week and let you know. It's more of a lukewarm feeling just above body temp. This way the cake will not sweat too much but just enough to make that all important difference in moisture! Looking forward to hearing from you and hope this helps. J

[@ginakendrick2581]

Jillian Butler two years later. I was watching your video again and see you left me this awesome message Thankyou Jillian need to send you pics of my cakes. Please send me email. I stopped selling. I can’t make $ for the hours spent on some of these cakes, especially in this area in Western Mass. I gave it a go in my home kitchen and I received AWESOME reviews. All my cakes are completely homemade and I use All quality ingredients even my own Vanilla. When you see what I do with Some of the cakes you will see why I’m just not able to do a cake and come out with just $20 profit. Thank you so much for your response two years ago. Uggg so disappointing I did not receive notification. Sorry. I would have responded.

[@grammyb5216]

Wonderful tips! Thank you so much. I’m 60 years old and these are so much help.

[@DeeaM33]

Yes instead of sugar syrup you can put fruit juice or the liquid from those canned sweetened fruits, pineapple juice, etc

[@JillianButler]

Hi DeeaM33, yes you can but it would impart an interesting flavour if it's a chocolate cake. But if you're putting a fresh fruit on top that matches the syrup flavour I think it would work. You just have to make sure it doesn't make the cake soggy so use in moderation. Hope it works for you!

[@walterwhite3018]

Excellent tip thank you

[@angeliquesabbatini5205]

Hi Jillian, just joined. I was told best to use thermal fan, going to try normal oven top and bottom see if my cakes don't come. If my cakes do come, I get a CLEAN hot dish cloth and press slightly on the cake and level it out. Worked so far. But will definitely try normal oven. Especially for cupcake cakes, My pet gate is domed cup cakes, that happens alot

[@JillianButler]

Hi Angelique, Great tip!

[@angeliquesabbatini5205]

@@JillianButler 🤗

[@pbkkps81]

Instead of plastic wrap all the time .. u can use glass cover .. good for our health and environment

[@ladyamba1]

I'm sure you can. Some of those wraps give off a taste - like soap powder. Ever noticed it with cheese?

[@ritatjahjadi508]

I use Tupperware

[@9929kingfish]

Padma kps 🌲 🤗

[@TitaMariamLovesfoodandtravel]

Padma kps , yap. that’s what I did all the time. 👍🏼😍

[@kerrissarebekah3287]

Can u jus shut ur ass

[@SirgalDelRchannel]

WOW! Thank you for sharing these awesome tips on how to make cake moist. Have a happy, healthy and blessed New Year!

[@peter5807]

1:22 My next oven will have a camera in it.

[@SimranBharti]

Hahahahah! 😂😂

[@namrata-dutta]

😆😂

[@oishi7992]

Haha u dn need, modern electric ovens have both top and bottom heater button.

[@janicebradford9780]

What do I do when the cut cake has a soft icing that will stick to the plastic wrap.Thanks for the tips. Most I had not heard about so definitely learned something and saved the video so I won’t forget.

[@elainaweeks7937]

Thank you perfect. Was wondering why my carrot cake was coming out dry.

[@annaloghabaluyas3175]

Hi if I plan to bake a one later cake can I still soak it with simple syrup? And if I soak it can i freeze it overnight or would it make it too soggy upon thawing?

[@ladyamba1]

What I sometimes do, is to make the cake deliberately less sweet. Then later on, I poke the cake all over with a skewer, and pour simple syrup all over using a spoon. That way I achieve a moist cake that's not overly sweet. Works great.

[@JillianButler]

Great tip. Thanks for sharing.

[@Jeremy-wp4yh]

This video was really informative.

[@Tink1881]

Thankyou for the great tips. Can you please give us that chocolate cake recipe you ate.😊

[@JillianButler]

Hi Shulz, thanks! It's coming up in the next few weeks!

[@Compy1968]

Excellent tips X 10. I will definitely use these. You are a ingenious!!!!

[@Naydi88]

Tip #1 I do with my cupcakes but have always been afraid to do it with my cakes because I've always been afraid it will sink afterwards. Tip #2 I bake in the lowest rack, no fan Tip #3 Yes! That works, I freeze my cake I cling wrap Tip #4 Thanks since lately I've been using simple syrup. Guess what?! Water alone works :D Tip#5 Okay thanks, will pass on the info My tip: Use milk/buttermilk and butter instead of oil and water I bake at 25° less, if the recipe says 350 I do 325 Use cake strips or homemade one Some put a pan of water in the oven below the cake (I've never done that)

[@JillianButler]

Hi Naydi876, thanks for the tip! Jx

[@nrsing2862]

Than for your lovely tips I learn something new.

[@JillianButler]

My pleasure 😊

[@Lakelandcowboy69]

instead of wrapping an cake with icing with plastic wrap which may stick and pull off the icing. Just go to Dollar Tree and buy a cake tote or cake carrier for $1 seals in moisture and doesn't touch the finished product. These work well.

[@JillianButler]

a great, simple suggestion...and ultimately less plastic waste. Thanks.

[@hannawalker2385]

Just cover with a shower cap

[@Pthree1205]

Thankyou so much for ur tips😍im from the Philippines,a homemade baker🎂🥰

[@resaskitchen8782]

Just found you and so glad I did! Please do a video letting us know how to bake that absolutely scrumptious looking chocolate cake behind you! Subbed..., so as not to miss that cake recipe and all those yet to come!

[@JillianButler]

Thanks for the lovely note, Resa's Kitchen. Glad we found each other! I'll be sharing more soon.

[@rowenapajantoy4829]

Thanks for the very informative tips. Watching from Manila, Philippines

[@DrWoodyII]

I'm ready to open a bakery now.

[@CassendreXavier]

OMG, you're a genius! I've been doing so many things wrong, starting with that dang toothpick trick we all were misled with since childhood! Thank you!

[@collinsfrankie]

When I saw this video on cake tips I'm hooked I subscribed and definitely hit that notification bell thanks for those awesome tips

[@sankyr7957]

I had tried all of these tricks and they have made a difference in my baking...thank you!

[@JillianButler]

Thanks Sanky!

[@rubywarda6871]

Won’t the simple syrup crystallize if you don’t add a touch of lemon 🍋?

[@cloborba5773]

Thank you for all these great tips. I don t enjoy very sweet desserts. What effect will reducing the sugar amount in a cake recipe have besides the taste. Will it cause the cake to be dense? How much can sugar be reduced without making any difference on the moistness of the cake?

[@JillianButler]

Hi Clo, thanks for watching. Reducing sugar can make a cake heavier, dense and less tender. Try removing a 1/4cup (2oz or 55g) dirst and see how it tastes - each time you make it, reduce it with less sugar. Unfortunately you’ll have to bake and eat a lot of cake to experiment and get your perfect recipe. Happy baking! J

[@coloren1]

GREAT TIPS!!!! Thanks Jillian.

[@DeeaM33]

Also you can make the filling cream a bit thinner and the cake will absorb the moisture from it like a sponge.

[@silaswhite1972]

Great tips. HOWEVER, I HAVE ONE BIG CONCERN. Speaking as a holiday cook/baker, who has space in their frig for a cake? I find a loose wrap in foil and placement in a cake carrier works . Put it in a cool place and it will keep.

[@JillianButler]

thanks Silas. I hear'ya. I've had plenty of events where fridge space is at a premium. Thanks for the tips.

[@jnl.7988]

I love you way of teaching and the tips are really good ones ❤️❤️ new subscriber here 🙋🏼‍♀️🙋🏼‍♀️

[@JillianButler]

Thanks for subbing!

[@mistytidwell4360]

Love the tips, knew a few and learned something new!! A couple questions though...on tip #2 do we wrap the cake after its cooled a bit even if I'm going to decorate after? And on tip #5 what if you have a lot of decoration on top that will get squashed by the wrap? Could I put it in a sealed cake container instead? Thanks again and I'm subscribing right now 😁

[@debjudisch5548]

I was wondering about this one also! Sometimes I use a really fluffy, light, wispy frosting that never dries out and the plastic wrap would pull it off every time I covered it.

[@ulamilatora3538]

Thanks for sharing your tips .

[@EricPHill-hz4zb]

I love the quality of your videos! Keep up the great work.

[@lgempet2869]

Great suggestions! My only concern is the plastic wrap over the frosting which for me, typically pulls off the icing when I ultimately go to unwrap it later- not a good thing. Maybe I don’t have the “magic touch” like you do though.😏

[@jojiferrer]

Thank you for all your valuable tips and your cake recipes! You are just too adorable! Love watching your videos which I just discovered. Love it!!!

[@drnh4444]

Some fantastic tips here. That is so interesting you said that about the clean stick. I'm new to baking but always though the cake would continue baking for a while after it came out because of heat retention. Thank you for clearing that up. Also interestingly my cakes take forever if I don't use the fan. It's an AEG oven and pretty new so it's s good oven.

[@narmadasatpathy5155]

Subscribed! I do have some questions though. Is freezing the cake for a few hours necessary/better before I frost it or could I simply frost the cake after it has cooled down on its own ? Also, I have a small oven , so if I have to bake many layers for a sponge cake , could I leave the batter out on the counter while one batch bakes or do I have to make the batter fresh twice ? Love your videos !

[@JillianButler]

Hi Narmada, apologies for the slow response, but I was away for a few days of relaxation with the family for one of the Australian holidays. Ok, back to business. If you've got a few extra hours to work with, yes freeze it. You can definitely let it cool naturally, but wrapping and freezing it not only helps to retain moister, it also helps to make icing a bit easier since the pallet knife loves a cold cake for perfectly smooth icing. I feel you with the small oven at home, uugh! Leaving the batter is ok for short periods, but I usually refrigerate it between uses to make sure the batter is still nice & fresh.

[@paulinesaliba320]

Narmada Mishra you

[@erikaweaver9607]

Jillian Butler do u freeze cake with the icing on?

[@celiajarvis3168]

Thank you for the tips, hope they work for me. Mine are always dry, except for the Jewish apple cake, which uses vegetable oil.

[@miladyaverion6251]

Wow thank you sooo much .5 tips is a lot ..love it'

[@spacedust4931]

wow! so many tips i've never heard before! thank you so much! this taught me a lot!

[@jahanarabegum7131]

Very good and useful tips thank u very much

[@realgirl2704]

I never refrigerate my cakes. Leaving them at room temp has always been fine. Just be sure to cover them.

[@jkslostspermcellgotit8329]

Real Girl no making the cake cooler and more cold it won’t crumble when you frost it, and also the cake stays good longer and you have to make sure to cover

[@rubykaamino1904]

When cutting or slicing the cake halfway before putting the icing, I used thread to cut the cake, it causes less mistake, perfectly same thickness.

[@vixendreamer]

I work at a bakery and we always refrigerated the cakes with the exception of the pound cakes and the pies.

[@Nature-el1xs]

Very good explanation. Thank you 🙏

[@lilyhector]

I used vegetable oil for my moist cake

[@letmeexplain1816]

Meee too😊

[@gracioustreatz7231]

Hi Jillian, I love all your tips and the quality of your video. New sub here. Hope to see you soon. 😊😍🤗

[@CK8smallville]

Is there an alternative to sugar syrup? Where im from, typically people dont like overly sweet desserts so to add sugar syrup to an already sweet cake just isn’t appreciated

[@JillianButler]

Hi there! Great question! I can't think of any alternative that won't serve to make your cake soggy rather than moist. However, if you make your sugar syrup (1:1 ratio of sugar to water, boil, then cool) and add just enough salt to counter-balance the sweetness of the syrup I can guarantee that everyone will be begging you for more and asking how did you get your cakes sooo moist!! Hope this helps!

[@CK8smallville]

Jillian Butler thank you!! I will try it (i have never actually used sugar syrup before because of this issue)

[@JillianButler]

Let me know if you try it and how it goes! Don't be afraid of salt, it's one of my favourite ingredients in cakes believe it or not!

[@momof2momof2]

You can also use liquor, if its a cake for adults. or fruit juice

[@CK8smallville]

Thank you both!! Great suggestions - will try them out

[@sherika1977]

Thank you 🙏🏾! Where were you two cakes ago!🥰

[@jayjdeshay]

Why do you not have more subscribers ??? You are a goddess .

[@JillianButler]

Awwwe, shucks! ;)

[@catherinecawaling3447]

Thank you maam nice tips

[@cookwithaffy]

Loved all the five tips... Tnq so much for sharing...

[@orellaholyoke6217]

Didn't see a comment about this but to get rid of your "dome" when the cake is done baking I saw recently you can put cake strips around the outside of the cake pan and that way the outside doesn't bake quicker than the inside of cake. This can be done by buying them directly through Wilton or making them out of a wet paper towel & foil. :)

[@delishme2]

Best way to stop cake rise and prevent crust from drying out is a cake wrap. You can buy them but you can also make them by wetting paper towel and wrapping that in aluminium foil , placing around the cake tin sides. This prevents the sides cooking before the centre and thus stops cakes rising and forming a dome top. 😊

[@TheKonga88]

That sounds like a hell of a lot of messing around.. By the time I had done that, I would be already eating the uncooked cake mix.. 😷😷🎂🍰🍰😀🏃🏃🏃🏃🍪

[@DonHermanDenver]

Wow, this is the best advice I've seen. Perfect. Thanks. Sharing on my blog.

[@JillianButler]

Awesome, thank you!

[@detub6705]

It makes sense. Thank you for posting your good tips on cake.

[@luischavira8379]

U freeze the cake while It’s wrapped ? Then leave it out on room temperature? When ready to work with it and decorate ?

[@guirlandejean5349]

I learned something thank you for sharing

[@joycegreer9391]

Great tips. I have struggled with dry baked goods.

[@mercymallari3871]

More power to you and many thnks for sharing 😊❤

[@mizans3655]

Thank you so much Jillian. I haven't baked a cake yet, but I'm going to in a few days. Wish me luck lady 👍

[@Sarah-mz4hl]

I have a question, people always say that if you over beat your flour in your cake batter, it makes the cake hard and tough. Is this true??

[@JillianButler]

Hi Sarah, yes this is true. This is the reason why the flour component of most cake batters is added at the end of the cake making process, so as not to overmix your flour. Wheat flour has a protein in it called "gluten". Gluten is activated by liquid and agitation (for example; water and a mixer) and will begin to represent a stretchy elastic band the more it is mixed. While this is the hero when it comes to bread because you want this texture and chewiness, it will also be the villain that turns your cake into a tough and very tightly crumbed disappointment! Hope this helps.

[@Sarah-mz4hl]

Jillian Butler Oh thank you much! This helped me understand a lot. So we have to mix until the flour is nicely combined and there are no lumps left... Will keep this in mind the next time I bake a cake. Thanks again!

[@JillianButler]

Exactly! Just enough to incorporate and leave no flour pockets but not long enough to develop the stretchiness of the gluten strands! Please let me know how you go on your next cake! Jx

[@Sarah-mz4hl]

Jillian Butler Oh yes sure I'll let you know. Hopefully tomorrow I'll make it.

[@Sarah-mz4hl]

So I made the cake and it turned out better than the ones I've made before. Did apply your tip of not baking "until the toothpick comes out clean". And I didn't know how much syrup to apply so I just applied little to prevent it from getting soggy. Also I went for whipping the egg whites separately from the batter but I got confused which to add in the last- the flour or the whipped egg whites but I went according to your suggestion and added the egg whites and then the flour at the end so as to prevent over working the flour. Also now I'm excited and I'll be eagerly waiting for your future videos!