Sigh, it seems there is always something... I froze a 2 layer yellow cake last week. This is how: I wrapped lightly as soon as possible, but without handling the cake, then placed in freezer until firm, then wrapped tightly with several layers and immediately placed back in the freezer. It was fine when I put it in the freezer, but as it is thawing, I see the center is slightly sunken in- about 1/4 inch deep. Anyone have this happen? How can I avoid it in the future and should I rebake? The cake needs to be done tomorrow at noon, so I have plenty of time, but there is a lot to be done between then and now. I was considering taking a core sample to see what the center looks like and then putting it back...can this be done? I did test it before I took it out of the oven.
TIA for any help or suggestions.