JAKARTA - Freezing cake sounds like something that shouldn't be done? This may happen to those who are often rewarded with cake. One slice is already full, how to spend it all, especially for those who live alone at home. Or, it could be that other family members are not fans of sweet foods.
Actually, freezing cakes is common for large-scale cake shops or bakeries. Cakes are usually frozen unfinished. Those at home can note the following important things if you want to freeze a decorated cake. Reporting from The Washington Post, Monday, June 20, here's how.
Suitable for cakes with high fat content and solid, not the 'light' type like the chiffon cake and angel cake categories. If you must, freeze the chiffon cake or angel cake for a maximum of 1 week. If you do it longer, the texture will dry out more. Wrap the cake tightly with sticky plastic or cling wrap. If it's difficult to wrap because of the complicated shape, wrap the box. Frosting that has not gone downhill relatively well: Cheese frosting and buttercream. In contrast, ganache, fondant, and royal icing will usually change color and taste. Ganache for example, will not be as soft as it used to be. When serving, cut the cake as needed. Freeze the rest. For what to eat, store in the chiller until soft. Serve immediately.The English, Chinese, Japanese, Arabic, and French versions are automatically generated by the AI. So there may still be inaccuracies in translating, please always see Indonesian as our main language. (system supported by DigitalSiber.id)
