How to store cake before frosting

You can bake a great cake, but you don’t have time to make the whole cake from start to finish in one afternoon. Great, that’s where I can make your life so much simpler. Bake the round cakes early and retail in the freezer until you have had enough time to fill, stack, and strengthen. This method keeps me sane, and I’ll show you how in the current guide: Read: How to Preserve Cakes Before Freezing Baking and decorating a cake can take a long time. Time is all the pieces in my life, and doing what I can to make life simpler, yet still productive nonetheless, it’s all time in my life. my most curious. Some weeks I just make one cake, and other weeks I’ll be in the kitchen day in and day out making dozens of desserts for multiple buyers, quests, orders, cookbooks, and just for fun. How can I make time for this? Kinda easy! I organize my work and will spend some time in the future planning my desserts. I’ll draw them out, write down the ingredient profile I believe I’ll want for each cake, and design it clearly, I’ll order all the pieces for groceries later that day, and I’ll get it done. finished the day with cake The next day, I’ll do all my baking. I’ll bake the balls for every cake I want for the week. Sure, that means almost 7 days earlier for some desserts, however I usually store these desserts for the week, so they don’t spend too much time in the freezer. So order the ingredients on the first day (or the grocery store), bake the next day, then fortify the cake at later times. The whole batch is broken down into separate days, that method you won’t do future marathon totals – just eat 5K until full. Read more: How to make crepes “But Mandy! The freezer will dry out my cakes and ruin the moist texture and will mess up the flavor! “Basically not. All of that will depend on how you store them in the freezer and how long you allow them in there. I often get questions about how I retail my cakes before freezing them, so I believe I will spend the entire weblog sending you through how I do it. It’s probably not for everyone, but it’s been very profitable for me, so I’ve stuck with it. First, I baked the cake, turned it out of the pan, and let it cool to almost room temperature on a wire rack on the counter. I don’t want to allow them to sit there constantly, as they could get dry in that case. I waited until I was in contact with them, they were a bit hot anyway, but not cool on contact. You don’t need condensation in your cake, so rely on the aspect of cooled balls, rather than heat-heated ones. Also Read: How To Bake Frozen Meatballs Second, I DOUBLE each layer individually and thoroughly. Twice is best. If you’re going to leave them in there for perhaps 4-5 days or so, I’d wrap them three times or wrap them again in plain aluminum foil to verify. You want to cover these layers of cake while they sit in the freezer. I really just love this Costco plastic wrap or this Walmart plastic wrap with a selection of sliding cutters – which helps solve problems a lot quicker than I’m specialized in. Third, I put cardboard cake circles between the layers. In all likelihood, you just don’t want to do that if you’re storing them without stacking. I do this so that the cake layers will stay flat while in the freezer, and won’t change their appearance even if they’re pressed up. That’s it! Very easy, right? After I’m ready to use the cake layers, I’ll take them out of the freezer and set them on the counter, wrapped anyway, while I make the buttercream and prepare the ganache. That method they don’t completely freeze, but still pretty cool after I start to light up. Let me know in case you have any questions and I’ll be sure that clears up the higher issues if desired. Thanks and happy baking! Read more: How to make funnel cakes in an air fryer