I baked 3 cakes, let them cool for about 20 minutes then wrapped them in saran wrap (3 layers) then a layer of foil. Put them in the freezer. Took them out 2 days later and let them thaw completely and when they were unwrapped the tops of all 3 were gooey and wet. I used the boxed mix with the extender (3 eggs, sour cream, flour and sugar) I had this happen the last time I made cakes and froze them.
Any clue as to why it's doing this?
Thanks![/i]
Just guessing, but maybe they need to be cooled completely before wrapping and freezing??? Maybe the excess leftover heat from inside the cakes created condensation (sp?) and when you thawed them out, that is what happened....
Like I said, just guessing...
Just guessing, but maybe they need to be cooled completely before wrapping and freezing??? Maybe the excess leftover heat from inside the cakes created condensation (sp?) and when you thawed them out, that is what happened....
Like I said, just guessing...
thats my guess too. i know some people immediately wrap their cakes while they're warm, but maybe they let them cool (wrapped) on the counter completely before freezing them.
I like to work with them while froze, I wrap right after they come out of the oven (or I let them cool just long enough I can torte them), then I freeze.
Later I let them thaw about 15-20 mins, and start putting the cake layers together, etc. I haven't had a single problem, but I'm not using fondant. I'm not sure what happens when you do it like that and use fondant.
The top is gooey and wet because of the carmelized sugar that results from baking. Carmelized sugar doesn't hold moisture the same and gives a different texture. You will see this in other desserts also that are baked or cooked on the top layer and cooled in the fridge or frozen. Its no big deal, just level that off and the rest of the cake will be fine. As rhopar33 said, it indicates that your cake is moist.
You could level the cakes before you wrap and freeze so as to not have the 'gooey-ness' of that top.
Sugarbunz....If your WASC cakes were mooshy, not just moist, there is a possibility that your cakes were not completely cooked. I make this cake all the time in several variations and have only had it be mooshy when I was experimenting with liquids. 
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