Welcome to the Cake Decorators Q&A

Hi I made Paul’s chocolate cake for the first time yesterday as I am a complete beginner. I wrapped the cake in cling film once it had cooled but when I have come to use it today it seems almost too moist and is breaking up as I cut it. It tastes absolutely delicious but it doesn’t have the same firm consistency of Paul’s. Should I have kept it in the fridge overnight.

Hi Julesmakescakes

It is a moist cake and best either refrigerated overnight or carved from frozen. I freeze mine and cut for filling and carving when partially defrosted. The warm weather will have played a part in the extra softeness too. If you’re going to fill and cover with ganache it will hold together, you might find popping it back and forth into the fridge will help as well. Nice to know you had a good result though for first time baking the cake. Hope it works out for you. x

Thank you will try this next time. One more question how long should I leave the freshly made ganache in the fridge before it is workable and how long do you leave the cake in the fridge between ganaching stages?

I don’t usually place mine in the fridge but I suppose with the hot weather pop it in there until it’s dropping consistency. If it hardens up too much warm it in the microwave on low temperature for 10 second bursts until it softens. Cake should be in the fridge until the ganache just sets so the next layer can go on. Touch it and if it feels set you’re good to go. If you need more help don’t be afraid to ask. x