post #1 of 1
Thread Starter 
I'm making a 3 tier Topsy turvy cake for delivery Friday night. I'm baking the cakes tonight and freezing until thursday morning. I will be decorating and finalizing the cake thursday early evening and into the night. The tiers are 12", 10" and 8".

What do you all recommend I do in order to ensure when I thaw that these cakes are as good as when they come out the oven?

My plan is to let them cool for about 20min in pan since these pans are already shaped in the Topsy turvy forms (like fat daddio mad hatter pans) I will then let them sit on cooling rack for about 30-45 min outside of pan and then after about an hour after they have come out of the oven I will wrap in plastic wrap and drop in freezer. I have a deep chest freezer.

Some people mentioned brushing with sugar water in another post and others have said to just freeze.

What works best for the best flavor and texture?

Thanks!!