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Re: thawing a frozen cake

From: Sarah Phillips
Date: 11 Oct 2002
Time: 16:19:11
Remote Name: 64.81.210.89

Comments

Frozen cakes will tend to taste moister if they are tightly wrapped before freezing or thawed in their wrappers. (Sometimes overmixing and overbaking causes dryness before freezing). There is a simple sugar you can brush on a cake, but I don't take it easy with buttercakes; it tends to make the texture mushy and too damp if applied too heavily.http://www.baking911recipes.com/candy_syrup_simple.htm Another trick is to use a pudding-like or buttercream filling and/or icing and/or trim the layers into multiple thin layers. The filling will sort of soak into the thin layer, making it more moist. I have lots of recipes on: http://www.baking911recipes.com/index_cakes_icing.htm If I have a particularly dry cake, I never throw it out -- I simple reinvent the cake, such as making a Trifle dessert with it--the cake is cut up and mixed with pudding and fruit. It's always so moist and delicious!http://www.baking911.com/recipe_cakes_trifle.htm

Last changed: June 03, 2007