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I've only made cakes for family so they don't last long enough, however when I make banana cake it's usually 2 - 3 cakes and I will freeze those. I didn't know anything about crumb coating etc and just froze them. They always tasted fine when we got around to eating them. Not dried, still moist
Whenever I bake a cake I always wrap it in saran wrap (after torting) and store it in the freezer. When I am ready to decorate it I take it out and begin frosting it while it is still frozen. I don't have a problem with the crumbs because they are frozen and don't come off while I'm frosting. The only time I have ever crumb coated a cake is if I am making the cake and frosting it on the same day.
Lazy_Susan
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