My cake was a total brick until I tried a weird fridge trick

I was making a chocolate cake for my kid's birthday and it came out so dense you could use it as a doorstop. I was ready to start over, but I saw a tip online to freeze the layers for about 20 minutes before frosting. I figured it couldn't hurt. It worked perfectly, the cake was cold and firm so the crumb coat went on smooth and nothing tore. Has anyone else tried this with other tricky frostings?

2 comments

2 Comments

caseyfox8d ago

My grandma's old recipe card actually warns against chilling cakes before they're fully cooled. I've found that 20 minutes in the freezer can make some cakes too hard and dry on the outside. I get why @jade_hunt48 does it for a soft crumb, but for a standard buttercream, I just wait for the cake to be room temp and it's firm enough to handle.

jade_hunt488d ago

Freezing is a game changer for soft cakes. I had a lemon cake that was falling apart until I chilled it. It made the whole frosting process way less stressful.