#Microblog Monday 333: Aging a Cake
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Modern Mrs. Darcy posted this article last week about aging a cake. Did you know that you’re supposed to age a cake?
“Much like the sauces and stews that taste better on day two, an overnight rest can allow a cake to relax, giving ingredients time to mingle and tightly baked crumbs a chance to unwind.”
What? I cannot believe how often I’ve been stressed as all get-out, thinking I needed to make a cake the same day we’re going to eat it. This changes everything if it’s better to make a cake a day or two before we want to eat it.
Did you know about aging cakes?
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10 comments
Literally never heard of this (but TBF, I’m not much of a baker). You learn something new every day.
Fruitcake, yes. Regular cake? — who knew??
I’m not going to lie: I’m suspicious of this aging cake things. Cakes with syrups or fruit that benefit from moisture? Sure. But the home-made fun-fetti? Maybe it’s simply because all my home made cakes are gluten free, but I find they either get more and more dry with each passing day, or more and more soggy. Never do they seem as ideal as day one, properly cooled (if necessary) and devoured. Perhaps my taste buds simply fail to appreciate the finer contributions that aging provides!
What! I had no idea! Like you, I always stress myself out trying to make my cake as close to the time it should be served as possible.
I had no idea either! I’ll have to try it the next time I’m making a cake. Or maybe this is just a great excuse to bake a cake as an experiment. Possibly two. Or cupcakes, then do a taste test on different cupcakes as they age. OMG, I’m falling down a science experiment rabbit hole.
I agree with Loribeth. It’s true with fruitcakes, but I’m not so sure with regular cakes. They can easily dry out.
WHAT? That makes total sense but I’ve never heard of it! It’s like resting meat, I guess. I can imagine especially for things like poke cakes a day of mingling can only make it better. I would imagine though that cakes with fruit in them might get soggy. Crap. Now I want cake.
I like what Tara said. I think extensive research is in order! 🙂
I learned of this just yesterday (!), when I found this cake recipe: https://www.thekitchn.com/maialino-olive-oil-cake-review-23115310
I have noticed this. Cakes taste better after 1/2 to a whole day. Before covid due to time constraints I would make my kids’ party cakes the day before. And even with just family I generally make them the morning of at the latest, for consumption in the evening. Plus warm cakes are hard to frost. (And I usually make from a box, these taste the best to me, better than from scratch and way better than a bakery (I just replace the eggs with vegan substitute) but I’ve also found this true for cakes from scratch.)