Back with another question:
Can you freeze a cake that you have put simple syrup on? I know it's supposed to keep it moist, but will the act of freezing it alter the chemistry or mess the cake up?
Here's why I'm asking - maybe you have some other tips?
I have to make a cake for next Sunday. I'm baking it at home and traveling to Baton Rouge with it where I where decorate it. It's a 3-tiered cake, so I need to start baking the layers this weekend. I was planning on freezing them, then the day I leave putting them into a cooler for travel. Next Saturday I will decorate them and drop them off for the Sunday party. So I'm trying to figure out best to keep them moist, etc. Any tips? I thought of the simply syrup idea, but wasn't sure about freezing it. Any other ideas?
I always do my syrup before I put them in the freezer. So, that's fine.
I'm kind of confused about your timeline, but I would think freezing for travel makes the most sense. My cakes are usually moist because the saran and everything keeps the moisture in while they are defrosting.
Maybe someone else knows more.