AHi! Just wondering what everyone does in regards to freezing cakes? I usually wrap them in 2 or 3 layers of cling film then place them in a large plastic sealable bag in the freezer. I just wondered what people do in terms of thawing/carving/crumb coating/covering in fondant?
I've done a few cakes recently where the fondant has gone slightly wet after (think it's where I've got quicker at crumb coating etc and it's not completely thawed)
Thaw overnight in the frig. I only fill/crumb cold/thawed cakes. Never frozen.