Just wondering if it is going to come out spongy? I have a ton of work this week and am trying to do things in steps. THanks.
I use Duncan Hines chocolate fudge and pillsbury yellow and white and freeze them all the time. Those three stay extra moist. The Duncan Hines white doesn't for me though, so I use the Pillsbury, those are tried and true for me that work . Just wrap well. I use the freezer saran blue wrap and then foil over that. Stays fine for like 2-4 weeks.
of course I have a yellow DH. At least it is not white. It is the butter golden recipe. SO I am going to go for it then.
all the time. every cake. always.
I use Betty Crocker here and freeze everything. I bake all my cake at the beginning of the week and take them out as I need them!! I double wrap in seran and place on a board in the freezer.
I have, it's fine. Just don't unwrap it until it is completely thawed, so that the water stays on the plastic wrap.