Would you freeze and then cut and level your cake without defrosting or would you bake, then cut level then freeze??
thanks!
it's personal choice -- no wrong way --
i bake, level, fill and make up all my tiers then freeze -- i get all the messy messy out of the way on baking day -- i can't bake unless i have my fillings and some icing for the dam already ready -- so i can slap it all together bing bam boom -- then later i just whip them out of the freezer and ice and go -- that's what works for me --
I bake, freeze, partially defrost, measure with a ruler and then level/torte while still partially frozen.
I find if I try to level and torte a fresh cake it makes a lot of crumbs that I don't get with the partially frozen cake.
I bake, freeze, partially defrost, measure with a ruler and then level/torte while still partially frozen.
I find if I try to level and torte a fresh cake it makes a lot of crumbs that I don't get with the partially frozen cake.
I bake, cool, refrigerate until well chilled, level, torte, fill and freeze. Sometimes I crumb coat before freezing.
With my *original* WASC recipe I almost never have to level :) Depending how how much off the cake is I might 'weigh it down' while hot out of the oven. Just put a cakeboard over the hot cake while still in the pan & press down to level it. If it's beyond that I'll cool well then level before proceeding w/any other work.
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