Hi there xclusive,
Thank you so much for your reply…
Yes, I am aware of the different types of cakes and I can relate to the problems you are talking about. The two main cakes that I bake are chocolate and lemon and I don’t use butter, I use oil (my customers buy from me because my cakes are considered light and good and I only use the best ingredients available on the market, for example Lindt and Valrhona for chocolate). I don’t use any additives and I tend to go organic sometimes. The other day, I baked my chocolate fondant cake and ganached it, kept it in the fridge for 3 days and it was as good as the first day, if not better :-) But for dry cakes, I am not sure it will be as good on the third day.
Muffins are not as fresh on the second day and I noticed that even the regular buttercream (butter + icing sugar) is not as good on the 2nd day. The texture becomes different…
I live in a humid climate so that does not help!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
