Baking a cake for saturday... should I freeze it?

[shamrockshake]

I agree with everything @foodielicious  wrote. I actually prefer to make ahead and freeze, I think it tastes better

[dirtyred]

Apr 28, 2016 12:51:59 GMT -5 @foodielicious said:

I always freeze, it makes the coating/filling process much easier because they are completely solid, and much easier to move around. I've broken more refrigerated cakes than I care to think about. I find that by the time I fill, the outside has thawed just enough that crumb coating is not a problem. And if I work quickly enough, I don't even need to crumb coat because the freezing makes it less likely to release crumbs.

Plus a lot of people (including me) feel like the freezing process makes the cake moister for some reason. I cannot explain it, I just know that it is. If it's wrapped well, they just seem to stay moist longer.

eta: if you have a significant dome on the cake, I often chill in the fridge, then trim before freezing.  It's can be done frozen with a good serrated knife, but it's easier to make an error, because you're pushing the knife pretty hard.

ditto

[simpsongal]

@foodielicious, where were you when I did my son's dry-ass bday cake??

This is good info for next time (in the event I don't just use Duncan hines)

[Mashara]

So now I'm going home to bake a cake. Thanks a lot.

[fireplace]

Apr 28, 2016 15:34:20 GMT -5 Mashara said:

So now I'm going home to bake a cake. Thanks a lot.

me too!

[steph96]

I'd love to hear more about your cake! Do you have a recipe you can share? It sounds delicious!

[steph96]

@domerjen OMG. That looks even yummier than I expected! I'm definitely going to make that ASAP!