Ok so they cooked, but they are VERY delicate. I have only made dense cakes so I am not sure if this is the right texture / consistency of a "light and airy" cake or if I have screwed up.
They seem to delicate to cut, I am hoping I can refrig or freeze them and then be able to cut and tort, but I really think as soon as I start to cut they are gonna just crack and break.
I am not sure if I should make more cake or wait it out.. ugh
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Are you referring to a fluffy butter cake? if so you shouldnt have a problem in cutting it
Just allow it to cool well. It will come out fine!
freezing should allow you enough firmness to torte and fill, but def keep us updated!
I will update later today when I take it out of the freezer. I have never frozen a cake I am assuming that i'll need to defrost a bit before I cut.
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