Anyone ever froze carrot cake leyers before with good results? Do you tort before or after freezing?
I freeze my cakes all the time with great results. Carrot cakes benefit especially because to me, they are one of those cakes whose flavors improve with time. I have frozen both torted and untorted. If I do tort my layers, I wrap each one individually, then stack them and wrap again together. I have filled and frosted frozen layers with excellent results. The cakes thaw slowly in the fridge after I frost them...and since I always deliver a cold cake anyway it comes to room temp at the event. If I don't tort the layers before freezing, I take out the the frozen cakes and unwrap them and let them thaw a bit. It doesn't take that long and I cut the layers while the cake is still pretty cold. Makes crumb coating a breeze.
ditto. I freeze everything!