Hey guys,
Iv noticed that everytime i put my freshly baked cakes in the fridge to either firm up the crumbcoat etc the cake itself loses its 'fresh' taste and texture? so now with all my orders im having to bake the night before or so and decorate on the day or even a all-nighter to maintain the fresh soft sponge taste.
am i going wrong somewhere?
My experience is that this textural change happens with cakes made with butter but not with oil. The cake just needs to come back to a comfy room temp and it's fine. So options:
A. Keep doing what you're doing with the all nighters
B. Change your recipe to one with oil
C. Change your frosting to a crusting buttercream which does not require refrigeration
D. Add some glycerin to your cake to preserve softness
E. Don't worry about it if your customers are not complaining
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