To fix a dry cake and make it moist again, you can try brushing the cake with a simple syrup or a flavored liquid like fruit juice. You can also try adding a thin layer of frosting or whipped cream to help lock in moisture. Additionally, storing the cake in an airtight container can help retain moisture.
You can make a dry cake moist by brushing it with a simple syrup or a flavored syrup, adding a layer of frosting or icing, or by filling it with a moist filling like fruit compote or pudding.
Moist is a state between dry and wet. For instance, a cake that is slightly moist is nicer to eat than a cake that is very dry.
To make dry cake more moist and enjoyable, you can try brushing it with a simple syrup or a flavored syrup, such as lemon or vanilla. You can also add a layer of frosting or whipped cream between the layers of the cake to add moisture. Additionally, storing the cake in an airtight container with a slice of bread can help retain moisture.
dry;not moist, but you can make it wet, but it is dry.
Steam rising from the hot cake condenses upon contact with the cooler air, condensing on the surface and causing a slight moist stickiness on the baked cake. This may dry again as the cake becomes completely cool, depending on humidity in the air.
moist
No refrigerating a cake will not make it dry. However, the cake must be properly covered, or it will get dry whether or not it is refrigerated.
the cake would be nasty and dry
The higher the fat percentage, the more moist (but potentially lumpy) the cake is. The higher the flour percentage, the more dry and chalky tasting the cake will be.
On the internet, you can find thousands of different recipes of chocolate cake. Cooks.com offers thousands of different recipes for many different kinds of foods. The site offers recipes for chocolate lava cake, chocolate rum cake, chocolate fudge pudding cake, as well as plain chocolate cake.
A cake can become dry and fragile (not hold together well) if it is not moist enough and if it lacks proper bonding during baking. This type of bonding that holds the cake together usually comes from eggs and a little bit from butter, milk, margerine, or shortening. Water (along with all other liquids) will make the cake moist and not dry.
The major difference between a sponge cake and a butter cake is that a sponge cake has no fat in it, should be light in texture. A sponge cake not stored correctly will go dry quickly. A cake with butter in is a firmer moist cake which should keep longer.