A crumb coat is a thin layer of icing that you put on the cake. You put it on first. It is used so that the final layer of icing will not have crumbs in it. They will be sealed in by the crumb coat. I freeze my cakes for a few days so that I can bake them early. I never have any problems with them being moist. I recently made a cake for a friend. She needed it for Sunday afternoon. I told her that I would have to make it on Friday. She said that the cake tasted great.
I freeze all of my cakes for a few days and everyone raves about how moist they are.
I never freeze cake. Only bake them fresh
I do crumb coat, as soon as they have cooled for an hour i put a crumb coat on them. I think that really helps seal them and helps keep them moist.
crumb coats are a very thin coat and its okay if crumbs get into it, becasue its going to crust holding the crumbs in so when you add the final layer of icing it looks great
Ditto that.
When I have extra cake batter I'll make extra cakes that I keep frozen til I need 'em for personal use. It can be weeks, and they still end up moist as can be.
Just be sure to wrap tightly and thaw in the wrapping, unless you ice frozen.
I meant ditto to ShaunaCann's remark.
mcassada's comment must have been posted while I was still typing.
But I always get tons of comments on how moist my cakes are.
Everytime.
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