My bakery is just getting started so I'm not doing a lot of cakes. Therefore there isn't often "extra batter" for samples for tastings--and even if there was, there might not be any "tasters". Some bakeries very defiantly proclaim that they would never freeze samples--or cakes--while others do it. Personally, I've not noticed a difference between fresh and frozen, although I don't like the heaviness that can occur with refrigerating. I'd like more experienced bakers/bakery owners to weigh in please. TIA
. . . this has been debated in the past . . . MANY bakers actually freeze their cakes "on purpose" . . . http://cakecentral.com/cake-decorating-ftopict-240821-freezing.html . . . HTH
I do a substantial number of wedding cakes and while I don't like to freeze them, I do freeze the larger layers as they are much easier to "flip around" when need be. You will probably get as many opinions as there are bakers. Good luck!
You will find answers for both sides of the coin on here. To me it doesn't matter which way you do it. If you freeze, just don't claim that you never freeze. And if you do freeze you don't really have to advertise it either way.
Thanks for the input, and also the link to the other thread. I feel much more comfortable now about freezing!