Thankyou both for your replies. I can’t believe a cake was frozen for a year!! I am slightly upset because I have heard that cakes are more moist after being frozen and wanted to see the difference. My cakes are moist to begin with so I thought it would be even better. I’ve never made a WASC cake so I don’t know about the batter consistency, both my red velvet and zebra cake batters were not too thick, not runny and not overly wet. So I just don’t know.
cakealicious77
