Beginner baker question: Why does my cake get hard after refrigerating overnight?
Hi everyone! I recently got really into baking and I’m trying to take it seriously and eventually make it a full-time thing, so I’ve been learning techniques, watching tons of videos, and researching as much as I can.
I have a question about cake storage and frosting because I keep getting mixed advice. I baked a cake, let it cool, then put the layers in the fridge. Later I assembled and frosted it, then left the finished cake in the fridge overnight. The next day it tasted delicious, but the actual cake itself was quite hard and firm, not soft and easy to eat.
I’m wondering:
What’s the best way to keep cake fresh without it becoming hard in the fridge?
When should cake layers be refrigerated vs kept at room temperature?
If I’m making cakes ahead of time, what’s the best method for storing them so they stay soft and moist?
For frosting, what do you prefer for layered cakes: meringue buttercream, regular buttercream, or chocolate ganache? Which works best for taste + stability + freshness?
I’m planning to experiment with both ganache and buttercream, but I’d love advice from people with more experience because I feel like I keep finding different answers everywhere.
Any beginner-friendly tips would be super appreciated!