I have a question and I am hoping that yall can help me.
I have never done this before and I mean NEVER!
I have heard people say that they have done it but I have not.
I am going to be making a substantial amount of cupcakes or cakes for a particular day and I am thinking about making them maybe on a Monday and freezing them until Saturday the day that they are needed but I am hesitant/afraid/fearful because I have never frozen cakes or cupcakes before because of the fear of them thawing out and being dry.
Within my batter I use MAYONNAISE or SOUR CREAM or sometimes EXTRA OIL or maybe a SIMPLE SYRUP so that they are moist but being that I have never frozen them before I decided to come and ask yall for THE TRUTH and NOTHING BUT THE TRUTH if this is possible > TO FREEZE A CAKE/CUPCAKES and THEN THAW THEM OUT AND THEY STILL ARE MOIST AS THEY WERE THE DAY I BAKED THEM?