Is there anyone out there who can explain to me what happens, on a molecular level, when you freeze a cake?? If done properly, I have never had an issue in doing so. However, there is so much hype about not freezing your cakes that I'm wondering what the big deal is. I triple wrap in saran wrap, then wrap in foil, and never store for more than a few weeks. Oh, and no re-freezing. Sometimes I swear the cake has a moister texture after it's been frozen!! So based on all that, can someone explain in more detail why I shouldn't freeze a cake. Is it just an integrity thing? Like "Our cakes are baked from scratch and never frozen."?
post #1 of 6
10/5/08 at 12:04am