I freeze my cakes after they cool (overnight) so they're easier to torte. These pans were a bit deeper...I'm noticing as I am inserting dowels the cake is REALLY moist still, like it didn't quite thaw (still really cold). I have dowels inserted and have frosted them. they are 7x2 1/2 rounds, split once and filled. Will they dry out at all now that I've frosted them? I'm positive they cooked long enough.
Lisa, in my experience, some very moist become too moist after freezing. For these, I will get them really cold and then torte. It just varies with the recipe.