Originally Posted by costumeczar
Originally Posted by leah_s
hahaha, no freezing makes the cakes moister. Geez where's you get the ideas that freezing makes cakes tough? What the heck is a tough cake anyway?
If you made it with bread flour it would be tough! I don't freeze anything at all, so you don't have to freeze.
You do not HAVE to freeze the cake, you can refrigerate it if you like. I personally like freezing the layers. It does not dehydrate your layers unless you leave them in for a really long time. Like a few months left uncovered.
They are easier to work with especially if you are carving them. It also assists in keeping your crumb factor under control. The only time you will have an issue with freezing is if you freeze after the product is completely finished. That could result in the icing cracking.
Not freezing large layers or sheets will give you a lot of headache along with the cake possibly falling apart when creating layers to be filled. Unless you use cardboard to separate cut layers of larger size. Even then, you will be risking cracks and separation in your product.
Refrigerate after your art is complete....