I suggest you take a look at the Frequently Asked Questions post, question #15. After you've looked at the previous discussions, come on back with any specific questions you still have.
Do you wrap them in plastic wrap right away after they've been cooled for 15 mins in the pan, or do you allow them to cool on the wax paper first, before wrapping and freezing?
I sort of did this today, refraining from using my cooling rack, and after about 15 mins, I turned them out onto parchment paper, and let them cool. I noticed when I went to wrap them to freeze, the parchment paper took along some of the top layer of the cake, which was super moist from the condensation as it cooled. Do you have this problem too? I'm curious if the same thing will happen when I go to unwrap them after they've thawed~whether the plastic wrap will stick to the cakes at this point also.
I've even had this issue when I use the cooling racks...the cakes stick to the grid of the rack. Any tricks or is it just par for the course?
So when I fill my pans, I have to make that they are filled about 2/3 with batter. Otherwise the cake won't be high enough to level it. Because sometimes I just fill 1/2 and of course when it's a very moist chocolate cake (yummie), it doesn't rise high enough to be aible to level it in the pan.
I have had a problem with icing a cake that has been frozen. It sweats and the icing then wants to slide off the cake. Has anyone else had this problem? Perhaps the cake was still too cold?!?! Anyone have any ideas? Is there is a trick to determining when the cake is thawed enough?
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