The Miette thread on the SF board reminded me that I've been meaning to rant about this.
It seems like no matter how fresh a cake is, how soaked in simple syrup, how fat and egg and sour cream laden a cake is, there will be someone out there who will say,'well it was OK, but it was a bit dry.' Now I realize that sometimes there are cakes that immediately suck the moisture out of your entire mouth. Sometimes cake has been frozen or overbaked or is a few days old and is in fact drier than is optimal. Yes, it should be delicious and pleasing to eat.
My rant is, how moist do people expect cake to be? It doesn't all have pudding in the mix, it's not all supposed to be liquid centered or soaked in three kinds of cream. It's not custard, it's not juicy pie, it's not a lovely fruit soup, it's cake. You eat it with a fork, not a spoon. But then personally, I cannot tolerate sogginess or mush. Tiramisu, bread pudding, tres leches, oatmeal, no way. I don't even dunk my biscotti. A nice fresh cake with a thin layer of buttercream or glaze is a lovely thing. A cup of coffee, and I'm good to go. "Dry" complaints about perfectly good cake drive me freakin' nutso.
Bakers? Pastry chefs? Anyone with me?