The cakes or brownies or cupcakes that I bake are usually nice and moist and soft when just out of the ovenBut when I keep them and eat them later or the day after, it always becomes hardWhat can I add to my batter so that my cakes remain soft and moist even a day later?
First your cupcakesTry using the little cupcake liners the have aluminum foil or cut a round of aluminum foil to put in the cupcake pan then add the paper linerThe aluminum foil will seal in the moisture a bit better than just the paper liner willSecond your browniesIf at all possible cut them in very large piecesOr leave whole in the panThe less surface exposed to air the longer the brownie will stay moistAlso do not over bake themLastly your cakeA cake with sour cream or mayonnaise added to the batter will stay moist longerThe recipes with pudding added will also stay moister longerIce your cakes or a good glaze will seal in moistureIf you are keeping any of these in the refrigerator that will make them dry out fasterThe refrigerators remove moisture from the air in the interior of the unit, thus removing moisture from your baked goodsWrap will place in tight sealing plastic containersI like Lock-n-Lock containers the bestThey have a gasket around the top that seals them quite well.
