Wrong freezing method
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Well I just bring them out of the freezer....leave them until they are nearly thawed out and then cut them whilst they are still a little bit chilled. That way I have more control over them. I use the fridge to layer and crumb coat them so that they set up nicely and don't squirm around, then I usually ganache and leave in the fridge. By the time I bring them out of the fridge and let them sit to get to room temp...they are already ganached and ready to cover with fondant.
Some people get a little shirty about freezing cakes. I, personally believes it helps to retain the moisture in them.
Sorry Filo...I went awol.
I usually keep them wrapped til they are mostly defrosted but I cut and layer them whilst they are still a little bit stiff. that way they cut really cleanly and I don't have cake crumbling everywhere. By the time I've layered and filled and covered them they are usually completely defrosted. xx
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i unwrap immediately and brush off the frozen bits of condensation before they melt back into my cake--and i ice it immediately too--
--too many ways to do it huh-