I have 10- 4 inch mini cakes I need to make for a customer this week.I figured I would bake sheet cakes and then use my 4 inch round cookie cutter to cut the cakes since I only have 1-4 inch cakepan.
Is it best to freeze the sheet cakes so they are semi frozen and then cut the rounds to cut down on crumbs or just cold fresh cake??
Any advice would be welcomed....It kinda sucks that the edges will be raw cake as it is so hard to crumbcoat a chocolate cake that has been cut..
i prefer to cut cakes that i've frozen and then thawed for about 20-30 minutes so they're still cold and firm.
Thanks Leily..I kinda thought that also but wanted some feedback from those that have done both...