What Is The Science Behind A Cakes ..

[eleanor2]

texture from when first baked, to it's much softer texture left over night in an airtight container?

[eleanor2]

pasta? :0)

[eleanor2]

Off to finish a paint job, back later.

[abdullahwasay]

Cakes recipes that contain too much butter, brown sugar, or egg yolks are going to yield soft and chewy because those ingredients add moisture and retain it for a longer amount of time.

[pastafreak]

Sorry Eleanor, I've only just seen this...I know little about the chemistry of cakes.
As I don't eat them anymore, I haven't baked in ages.
There may be something in what Abdullah has said.

[eleanor2]

Abdul .. yes the recipe was for a moist 'fudgey' chocolate cake with ingredients to give that texture. I presume that texture just intensifies the longer it's kept. Thank you.

[eleanor2]

Hi pasta, no worries x
That's what I was after, the 'chemistry' of what happens over time x

[1ozzy]

Some times some get better with age Eleanor
Personally, I'm hoping I do

[eleanor2]

I'm sure you will 1ozzy ;0)

[1ozzy]

Someone who has faith.
At long last ;-)

[eleanor2]

Ha ha, optimist lozzy!

[1ozzy]

Sob sob