I developed this technique over 25 years ago. It was published in Cooking Pleasures Magazine in 2004.
You can use this on any cake scratch or box mix, or doctored box mix, with the exception of Angel Food Cake. The thing that most people don't realize is the the steam that is created during the baking process is what makes a cake moist and retains the flavors of the cake. If you let that steam out by cooling on the countertop you lose moisture and most importantly you lose the depth of flavor your ingredients create.
Spray the sides of the cake pan with Baker's Joy or any other oil/flour brand spray. Line the bottom of the pan with parchment paper (This is very Important).
Bake cakes at 325 degrees. Lay out Press N Seal brand plastic wrap on the worktable sticky side up. Dump the fresh out of the oven cake onto the wrap and wrap the cake sealing it well. Immediately put into the freezer. Make sure that you have enough freezer space and that your freezer is adequately working. Freeze overnight or for up to 3 months.
When you need to use the cake remove the wrapping completely and allow to defrost for about 10 minutes. Level, torte, fill, and crumb ice your cake while semi-frozen. Then allow the cake to fully defrost and settle. Fix any bulging due to settling, then refrigerate to firm up the crumb ice step. Once firm you can refrost in buttercream, or cover with fondant or poured ganache. Your cakes will be moist and easy to handle. If doing a 3D cake, make sure you carve it while semi-frozen them follow the steps above to complete.
Your family, friends and clients will love how moist and flavorful your cakes are!
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