How do I stop uniced cakes going sticky on top

by Gerry
(Brisbane, Australia)

I've made a number of cakes using bought mix and whilst I like my cakes moist inside, I find the top goes sticky almost as soon as I put it in a container.

I've also made scones which maybe could have been starting to go this way as well but only after a couple of days. I then wrapped them in cling wrap and put them in the freezer.

I googled this question a while back and answers suggested that most cake mixes tended to go sticky on top but now I can't get anything from the web.

I'd love to know your take on this. Could it be the type of container? I think I have tried airtight plastic. stainless steel, tin and a plastic with a clear lid that just sits straight on top of the bottom, but is pretty air tight.

Much appreciated
Gerry Thornton


Chef Todd Says:
Gerry-
Your cakes are sticky on top BECAUSE you put them into a container. Be sure your cake is fully cooled before wrapping it or putting into a container. If the cake is even the slightest bit warm, the moisture that is evaporating from the cake will hit the top of your container, condense back down on the cake, and combine with the sugar to give you a sticky top.

Ideally, you should ice the cake as soon as it is fully cooled, thus never wrapping or putting it in a container.

If you must bake one day, then ice the next, sprinkle some powdered sugar on the top of the cake. It will help absorb some of the moisture. Also, you can (and should) trim the sticky top of the cake off before you ice it.

Chef Todd.