ok, so this past weekend i made a topsy turvy cake that didn't turn out too bad BUT when forming the cake I had soooo many crumbs while cutting and I was going to use bc for the icing but the crumbs just made it impossible. Ive heard that you chill the cakes before cutting into them but for how long?
I don't chill mine at all. I've never had enough fridge space for that.
I stick them in the freezer for about an 30 minutes or so, just long enough for them to get cold but not frozen. It really helps when carving!