Welcome to the Cake Decorators Q&A

hi Paul. i have a question about the fluffy and softness of cake. i used to make many cakes at home.
If i am free at home definitely i’ll give a good try to bake some new recipes of cake. But some times i prefer to buy from bakery with lot of whipped cream. bcoz i like the cake with whipped cream immmm yummi. Now my question is, if i buy the cake from the bakery with whipped cream i can keep it in the fridge and eat the chilled cake whenever i want. It keeps its freshness and soft . But if i keep the cake,baked at home and frosting with whipped cream in the fridge it will become hard and there is no fluffy and soft. I must have to wait until to the room temperature to get back the softness of cake. Is there any secret ingredient are they mixed with batter to hold its fluffy and soft.
Thanks
Maryfergin

Hi mary

The reason why bakery type products have a different texture to home bake is in the multifunctional preservatiives and enchancers which are added to lengthen their shelf life. The whipping creams which you mention probably have a lot of air forced into them which make them less heavier than the stuff we whip up at home and may also contain some artificial products. To make fluffy whipping cream don’t over whip as this will make cream dense, buttery or grainy. Lightly whipped cream will thicken once refrigerated but will retain a soft creamy mouth feel. Cakes which contain oil rather than butter will be fluffier straight out of the fridge, butter solidifies, oil does not + oil based cakes have a slightly longer shelf life. A teaspoon of glycerine into the cake batter will also make a softer texture as will butter milk, yogurt, soured milk, hot milk, condensed milk and even powdered milk. A small amount of salt or meringue powder can help with the rise. If you’d like to learn more about preservatives in baking there is a lot of information in google. I will say however that it may not be possible to obtain the products in home baking quantities.

thanks a lot for your information. Is there any particular type of Glycerine for baking?

Glycerine can be found in the baking aisle of the bigger supermarkets or in health food stores.

Even I feel the same thing…why market cakes feel so light and moist throughout…and I wont mind adding those enhancers but is there any recipe which can give the results like market.