I was just wondering I made a white sheet cake and froze it. When cutting it I noticed the bottom (or baked top) was sticking to the sheet almost like it was wet. The cake was cooked all the way through so I don't think I under baked it (or did I). When I froze it I covered it in Saran Wrap and I think I only froze that one for just a couple of days. Not sure if I left the saran wrap on until it was completely thawed or if I frosted it right away. Any one can answer this I would love you! Thanks so much
Did you let it cool before you wrapped it? If not, condensation may have formed under the plastic wrap.
What type of cake did you use?
I use Duncan Hines cake mixes.
Also not sure if it was 100% cooled off or not. That can lead to condensation issues?
Thanks for the info into solving my mystery!
I would say make sure that it is completely cooled before you wrap and freeze
The usual reasons for the cake top to be sticky or mushy are:
placing on board while it is hot
Fzing while still very warm
Sometimes the WASC recipe does result in a cake w/sticky top. As long as it is not mushy but just a bit sticky there should not be a problem w/that.
Thank you, Thank You all. I think it may of been a day when I was pushing the envelope on things and probably flipped the cake asap out of the oven. Lesson learned