Hi guys, I am planning on making a mocha chiffon cake for Saturday but need to make the chiffon a few days ahead of time due to time restrictions in my schedule. Will freezing the cake 3 to 4 days prior to serving the it ruin the texture and lightness of the chiffon? Any tips on keeping it fresh?
Many people here cook their cakes and freeze them. They wrap them in glad wrap a couple times then wrap them in aluminum foi then freeze theml. They say it actually locks in the moisture of a cake. I seem to remember some wrapping the cake while it is still warm which locks in the moisture. As far as the type of cakes whether or not chiffon cakes can be done this way, I don't know.
Others here with more experience can give you more information about how this is done and which types of cake work best for freezing. .
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