- Joined Jun 28, 2001
I've been having problems with a restaurant I supply with cakes. One of them is how the cakes are stored. They're kept in a case and customers (sit down and to go) order by the slice. When the cake is cut, the cut sides are left exposed and they dry out. I've talked to the owner about using pieces of cello up against the cut side. We use this at my PT bakery job on our bars of poundcake. The icing holds it right on and it really does keep the air off and the next slice is always moist. Anyhow, he basically ignored me, but I've had complaints about dried out cake from my friends who eat there so I've decided to try to enforce some kind of rule or I will stop supplying him. My husband talked to the owner tonight and brought up this point and he agreed to cover the cut sides from now on. But my hubby is wondering if there's another method that can be used that's easier b/c he knows this guy and his staff are pretty lazy about this kind of thing. I have NO ideas. I don't think it gets any easier than slapping a piece of cello up against the side after each time making a cut...???