I take my just baked cake, turn it over on a cooling rack (with a cardboard underneath), let it sit like that for 5 minutes, then remove the pan, and wrap the cake several times in saran wrap and then in aluminum foil and pop it in the freezer. About 8-12 hours before I plan to tort, fill, and stack my layers, I move the cakes from the freezer to the fridge to let them thaw. I don’t remove the wrapping because I want the moisture to stay in the cake and not escape the cake while it defrosts. For me, this yields a nicely moist cake and if I feel it needs a little more help, I’ll add a little simple syrup too.
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