Recently, a baker we know confessed that one of her least favorite cake descriptors is "moist". Why? "It just sounds gross" she says. Seems she's not alone--when we asked around, many seemed to share her disdain for the word.
Is it simply semantics? Because when pressed, nobody confessed to preferring dry cake to...well, not dry cake.
Which leads us to believe that as bad as the word moist may be, it's nowhere near as bad as eating dry cake.
And that brings us to the point: the cursed dry cake. It happens to the best of us--we accidentally forget to cover a cake (or cover it carelessly) and that fine crumb becomes a hardened, crisp enemy. But is it really the end? Or can that cake be brought back to life?
We're set on finding out.
And so, in an effort of furthering Cake Science, we've purchased a batch of cupcakes which we are currently letting dry out, with a mind to test out some re-moistening procedures to see if it truly might be possible to bring them back to life.
Will it work? Is it possible for cake to make a comeback, or is just better to let it rest in peace?
We'll find out soon enough.
If you've got any suggestions for bringing dead cake back to life, let us know!