19/06/2026
One baking tip I don’t usually give unsolicited, but I think every baker should at least try, is this:
I wrap my cake in cling film immediately after it comes out of the oven. Yes immediately.
A lot of people are surprised when I say this, but here’s why I do it.
As the cake cools, it’s still releasing steam. Wrapping it while it’s hot helps trap that moisture inside instead of allowing it to escape into the air. The result? A cake that stays incredibly soft, moist, and fresh.
After wrapping, I place it in the fridge and let it cool completely before decorating. This also makes the cake firmer and much easier to level, carve, and frost.
Now, I know this method is debated. Some bakers don’t recommend wrapping a hot cake, while others swear by it. That’s the beauty of baking different methods work for different people.
I’m not saying this is the only way. I’m simply sharing what has consistently worked for me because so many people have asked.
If you’ve never tried it, give it a go on one of your cakes and compare the results. The best baking techniques are the ones that give you the outcome you’re looking for.
Have you tried wrapping your cakes while they’re still hot, or do you wait until they’ve cooled? I’d love to hear what works for you.
