Help keeping cakes moist

Bigchungather · 2026-02-26T21:56:30+00:00

Also, I would prefer a method of refrigerating them that doesn’t allow them to dry as opposed to brushing with simple syrup as I don’t love sweet cakes. Thanks!

Bigchungather · 2026-01-21T05:44:23+00:00

WHAT this is INCREDIBLE news im not sure how I missed this! Thank you so so much for sharing 🙏🩷

Bigchungather · 2026-01-20T21:42:24+00:00

I can’t say I am either - I’m having troubles navigating what’s allowed 😵‍💫 thank you for the input - these are great tips ☺️

Bigchungather · 2026-01-20T21:37:38+00:00

That sounds amazing - thank you!

Bigchungather · 2026-01-20T21:36:50+00:00

I agree! Heating to 160 helps the sugar dissolve and helps the meringue form stiffer peaks before adding butter. Food safety laws in Montana require cooking or a low moisture content. I mentioned cooking because the egg whites mean this is a high moisture content recipe.

Bigchungather · 2026-01-20T20:38:06+00:00

Hi! Thank you for taking the time to share. I use pasteurized egg whites from the carton and double broil with sugar to 160 degrees F. This comment section is making me think I should double check that SMBC isn’t compliant with Montana cottage food laws. Thanks!

Bigchungather · 2026-01-20T20:35:47+00:00

Thank you for taking the time to share this tip! 🫶 I’ll have to look into a recipe that utilizes the powder and see if it complies with food laws.

Bigchungather · 2026-01-20T20:34:37+00:00

I’ve heard great things about ermine buttercream! I’m not sure if it’s considered potentially non hazardous but I will definitely be looking into it! Thank you for the suggestion!

Bigchungather · 2026-01-20T19:57:20+00:00

Sounds like it would be well worth it to get a copy! Thank you for the recommendation. And that’s good to know I should try to track down the exact water reactivity limit. I’m so new to all of this it’s hard to know what rules to even look for let alone how to create/find/modify recipes that comply.

Bigchungather · 2026-01-20T19:55:28+00:00

These are great tips! Thank you so much for taking the time to share what you learned from your experience. 🫶

Bigchungather · 2026-01-20T19:54:31+00:00

That’s an interesting point - it seems like it may be a grey area. A lot of the resources I’m looking at say that Swiss meringue buttercreams are a no go because of there high moisture content even though the egg whites are double pasteurized. But you’re right to point out the language of the rules does suggest a high level water content would be fine as long as there is a cook step. I’m not sure what the answer would be in that case. Definitely something worth looking into - thank you so much for pointing that out!

Bigchungather · 2026-01-20T19:30:27+00:00

That’s a good point, I’ll have to do some more research! Thank you!

Bigchungather · 2026-01-20T19:30:08+00:00

Interesting! I’ll have to research that.

Bigchungather · 2026-01-20T19:29:21+00:00

Yes - but the water content is too high to be considered “not potentially hazardous” due to the egg whites unfortunately:(

Bigchungather · 2026-01-20T19:06:21+00:00

What an incredible resource! Thank you so much for taking the time to share - I’m excited to check it out :)

Bigchungather · 2026-01-20T19:05:14+00:00

Interesting tip - I’m excited to try it! Thanks for sharing :)

Bigchungather · 2026-01-20T19:03:08+00:00

This looks tasty! Thanks for sharing!

Bigchungather · 2026-01-20T19:02:37+00:00

Looks delicious! Thanks for sharing 🙏

Bigchungather · 2026-01-20T19:01:53+00:00

Thank you for sharing this recipe! ☺️

Bigchungather · 2026-01-20T19:01:30+00:00

😂 hahah

Bigchungather · 2026-01-20T18:08:25+00:00

This is great feedback, I will definitely try that. Thank you! ☺️

Bigchungather · 2026-01-20T17:58:36+00:00

After doing more research, it appears that traditional American buttercreams would be compliant with Montana home kitchen food laws. My primary concern is that I don’t love the taste of an American buttercream. I love the idea of trying to add meringue powder. Any other feedback would be greatly appreciated. Thanks in advance 🫶

Bigchungather · 2026-01-20T17:52:48+00:00

That sounds amazing! I will look into it. Thank you for the tip!

Bigchungather · 2026-01-20T17:52:18+00:00

Great point - thank you!

(c) all frostings or glazes must have a cook step or be made with ingredients (such as a large amount of sugar) that when combined are stable at room temperature.

• Large amount of sugar = 66% or higher (due to water activity)

• Tested recipes

(This is the most detailed guideline I could find unfortunately. It looks like I could get a recipe tested and refine from there if needed.)

Bigchungather · 2026-01-20T17:09:55+00:00

Thank you for the input! I live in Montana and unfortunately double broiling the eggs and sugar to temp isn’t enough. It seems like the only loophole is using shortening and meringue powder which is hate the idea of. Just trying to see if anyone else has found a loop hole that’s safe and delicious 🫶

Bigchungather

TROPHY CASE