Do cake layers have to be completely cool before freezing? I froze some recently for an event in 2 weeks and they were fairly warm not cooled and now I'm worried I'm going to have to redo them - any advice? Has anyone froze them right out of the oven?
You know, I froze one that had not completely cooled a few weeks ago, and it kind of shrunk up in the freezer. I'm guessing because of the moisture. Of course that won't effect the taste of the cake. So really you just need to look at them and see if they will work for you.
Do cake layers have to be completely cool before freezing? I froze some recently for an event in 2 weeks and they were fairly warm not cooled and now I'm worried I'm going to have to redo them - any advice? Has anyone froze them right out of the oven?
I wrap and freeze my cakes straight from the oven, still piping hot, and they come out wonderful. They are so moist from capuring all the steam I suppose. I will add to let it thaw out completly before frosting to help prevent moisture build up. Hope this helps.
Thanks everyone for the responses. Just one more question. I took a look at the cakes today and while they are frozen they seem a little bit soft (if I pressed hard enough I could probably get a thumb mark on it) could that be the moisture factor? They've been in the freezer long enough to be rock frozen by now.
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