How to freeze a cake?
Biscuit should be frozen with certain measures to prevent them from being frosted, acquire bad odors or dry out. It also depends a lot on the size of the sponge cake and everything varies if for example it is a layer cake â€to make a gypsy arm, or if it is a ponqué for cakes, or some cupcakes. As a general rule the newly made biscuits can freeze 1 or 2 hours after leaving the oven, that is, when they are already warm. The ideal is to place each cake line between two sheets of baking paper. Depending on the time that this frozen cake lasts, it is necessary Flat and the cake line does not crack, break or malforce with the freezer grilles. It would be the case of a genus cake.
Can the mass of a cake be frozen?
No, no type of liquid mass, natas or creams can freeze since they would lose their texture at the time of defrosting and subsequent baked. The only thing that can be introduced into the freezer or freezer is the mass of the cooking cake and previously cooled at room temperature. The biscuits can be kept already with the filling, whether they are chocolate, frosting or jam; in portions or properly the cake in its entirety. Similarly, sweets such as cookies, all kinds of biscuits, frogs or broken masses for tartlets or feet, including raw cookie dough can be frozen.
How to defrost a cake?
The method of freezing a cake is used to maintain its juiciness for a longer time, in addition to helping its conservation that at room temperature is much lower. Thanks to the defrosting process, moisture and all flavors return to the cake, leaving a spongy, tasteful and ready to consume or decorate. The best option to defrost a cake is to get it out of the freezer and leave it at room temperature; It takes about 2 hours to return to its normal consistency, however, the time and area where it resides greatly influences. After losing the entire external ice layer, remove the film paper that protected it and let it stand in a clean and dry tray on vegetable paper to prevent it from sticking.
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