When you freeze a cake, does it freeze solid or does it have a little softness left to it? I just pulled some out of the freezer that I froze this past weekend and they are a little bit soft. Everything else in the freezer is solid so I know it isn't the freezer. The cakes are the WASC Almond white cakes. Any ideas or advice? Thank you.
Mine freeze firm, but I can still cut them with a strong sharp or serrated knife