When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base. It didn’t take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.
So I went into the carrot cake testing phase. Some were too sweet, some too dry, some didn’t hold up five days in the refrigerator – a must for selling wholesale. As much as you want to believe all of your desserts are flying out of the restaurant, they’ll usually be around for a few days. So it is really important they have a shelf life so they won’t dry out. Continue reading