NEW YORK, NEW YORK - OCTOBER 12:  Ina Garten speaks onstage during a talk with Helen Rosner at the 2019 New Yorker Festival on October 12, 2019 in New York City. (Photo by Brad Barket/Getty Images for The New Yorker)
The Creamy Cake Soaking Technique Ina Garten Can't Resist
By Arianna Endicott
Dry cakes can result from overmixing, incorrectly measured ingredients, over-baking, or just a poorly written recipe. Fortunately, a cake-soaking technique Ina Garten learned from famous chef and Milk Bar CEO Christina Tosi can successfully revive your dry sweet treats.
Tosi taught Garten to soak her cakes with milk and flavoring after baking them to add extra moisture and flavor. Garten shared on the "Today" show that she uses the method consistently when baking cakes, and she learned the trick when Tosi suggested using an orange and Grand Marnier soak to add some citrus flavor while making a Boston Cream Pie.
To soak a cake, start by trimming its top layer (or poking holes in it), and then pour the soaking liquid over the cake — ensuring you’re not oversaturating it. Allow the liquid to settle into your dessert, and once your cake is hydrated enough, assemble and frost it as usual.