My sister will kill me for making this post, but it has to be done.  The most important word in the cake baking world is…wait for it…MOIST.  I know, I know.  It’s an AWFUL word.  I hate it too, but it’s a necessary evil.    Nothing is worse than cutting into a beautifully decorated cake, excitedly lifting that first bite to your mouth, and it’s DRY.  Crumbly, dry cake.  BLECH!  Not on my watch, people!  Only moist cakes leave my kitchen!  And I’m here to tell you what you’ve been doing wrong that drys out your cakes.  When you set them out to cool, COVER THEM.  Don’t let all of that valuable steam drift out of your freshly baked cakes!  When you take them out of the oven, immediately cover your pans in foil and seal the sides well.  All of the steam will then settle right back into the cake…where it needs to be.  I know, I know.  I am putting some pretty mind blowing info out into the blogisphere, but someone’s gotta do it!

So,  cover your cakes people.

That is…if you want them to be

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