I think there is not a noticeable difference. It was very moist and had a great texture. Quote:
Originally Posted by yummy
I've had batter in my freezer for 2 months now based on what I read on cc back then; I haven't used it yet.
In the taste, flavor and moistness, can you tell a difference between the frozen batter and freezing a baked cake?
I've had batter in my freezer for 2 months now based on what I read on cc back then; I haven't used it yet.
In the taste, flavor and moistness, can you tell a difference between the frozen batter and freezing a baked cake?
I can't and apparently niether did my DH's work collegues who thought they were delish...moist and the texture was per normal.
Bluehue.
yummy_in_my_tummy
Posted 27 Aug 2010 , 4:02am
post #33 of 34
Mikel79, I freeze some of my cakes. I wrap them in celophane, super tight and then put them in ziplocs. But the same thing happens to me - the top of the cakes get sticky. I'm afraid to let them defrost unwrapped b/c I dont want them to dry out! I usually end up leveling off the top anyway, but it's kind of a hassel because that stickyness gets all over!!
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