Buzz
“Cake is good” is a statement that needs no embellishments, qualifications, or additional explanations. Cake doesn’t require any hype. It doesn’t need public relations. Truly great things like cake should be guarded, cherished, and—when it comes to cake—kept moist for as long as possible.
Frosting, icing, and fondant create a moisture-sealing barrier around the cake, locking in its softness and flavor. However, once you slice into the cake, you break this protective shield, exposing it to dry air which can cause it to become dry.
There are several methods to avoid this. America’s Test Kitchen suggests keeping the cake with a peeled apple under a dome on a cake stand. The apple contributes moisture to the air, effectively humidifying the environment and helping to preserve the cake's moisture.
Fruit can attract flies, even under a cloche, and I’d rather enjoy my apples myself. Instead of involving fruit, you can take inspiration from pastry chef and TikTok user austrianwithwuff, and use a refined piece of parchment paper.
Just like frosting, icing, and fondant, a sheet of parchment paper (or wax paper, or plastic wrap) serves as a moisture-proof barrier, preserving the cake’s soft, beautiful layers. In fact, I believe wax paper might be even more effective than parchment, as it’s less permeable.
Simply cut the parchment paper (or wax paper, or plastic wrap) to roughly match the exposed cake area, then press it onto the cake. For additional protection, place it under a cloche, adjusting, replacing, and/or recutting as necessary to ensure the newly exposed cake remains covered after each slice.
