I believe mud cakes are better when they’ve been frozen while still a little warm from the oven. I also leave mine in the pan for about 15 mins to cool slightly, remove from pan leaving baking paper intact, then wrap in 2 layers of foil, then really tightly wrap with 2 layers of cling wrap. I also add a note between the 2 layers of cling wrap stating the flavour and the name of the client the cake is for :)
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
