I made a white cake last week and frosted it with buttercream, but after a day of refrigeration the cake became a bit too moist which made it taste thickShould I bake a sponge cake next time? I have baked a Hot Milk Sponge Cake before; is that different from a normal sponge cake? Thanks!!!
Some key rules to storing a cakeBefore storing, be sure cake is completely cool; they will become sticky if covered while warmIt takes approximately 2 hours for a cake to cool completelyCakes should be stored in a container with a tight cover, but if a regular cake keeper is not available, invert a large bowl over the cake to keep it fresh and moist for several daysCakes can be stored in the refrigerator, too, and likewise covered wellAll cakes containing dairy products, including cream cheese, in the filling or frosting must be refrigeratedFor frosted cakes, the storage method depends on the type of frosting on the cakeCakes with creamy-type frosting can be stored in a cake keeper, under a large inverted bowl, or loosely covered with aluminum foil, plastic wrap or waxed paperCakes with fluffy frostings should be served the same day they are made, otherwise, the frosting liquefies and “runs.” If the cake must be stored, use a cake keeper or inverted bowl with a knife slipped under the edge so the container is not airtight.
Put the chicken and some marinating sauce in a metal baking pan or glass baking dishMake sure the sides are deep enough, 2-3 inches highCover the top with foil, seal the edges to capture the steam underneathBake an hour so soIt's that simpleCarry out of the oven with oven mitts, potholders, or dish clothes to keep from getting burntGood job!
