AHi! Just wondering what everyone does in regards to freezing cakes? I usually wrap them in 2 or 3 layers of cling film then place them in a large plastic sealable bag in the freezer. I just wondered what people do in terms of thawing/carving/crumb coating/covering in fondant?
I've done a few cakes recently where the fondant has gone slightly wet after (think it's where I've got quicker at crumb coating etc and it's not completely thawed)
Thanks :-D
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