I’m so sorry to hear you encountered cake condensation, that can be so frustrating! Yay! The thaw time will vary a lot based on the size and type of cake and frosting! humidity can be tough! It’s definitely a good idea to make a practice cake, especially since you’re trimming the cake layers for the first time! I did that exact thing last month for a wedding, and the cake tasted great! Seem's to work ok for me. Then place in freezer overnight to decorate with buttercream and flowers on Sunday? Flip the pan over the board and the cake should come out. Thanks for answering! Should you do that before you freeze it or after your freeze it and let it thaw a little? Do you really do that? Can I put frosted cupcakes back in the fridge? Also, how should you store a cake after it’s made and half eaton? I double wrap my cake layers individually in plastic wrap and foil then freeze a week in advance. Then wrapped in Syran wrap… then foil.. then in a large rubbermaid container. I prefer doing it that way because it is more simple . Chilling your cake layers can also help firm up the buttercream, and keep the cake upright as you assemble and frost the layers. I didn’t use simple syrup but am wondering if I should now. Thanks for your help. 5. And you are too sweet I really try to make my recipes delicious yet doable/ simple (not that a pastry chef like you needs that component :P) Haha thank you for the kind words! https://www.kitchenstories.com/.../how-to-remove-cake-from-a-bundt-pan The most important preparation you can make when baking a cake is to line the pan(s) with parchment paper. Will it mess anything up on the cake? AThank's everyone for your answers. Any advice, greatly appreciated! Just after doing this (and while they’re still completely frozen), I like to trim the caramelization from the sides of my layers with a serrated knife. simple syrup is a mixture made of equal parts water and sugar, that is heated up to dissolve the sugar. I wanted to ask about the tall cakes i used a 4 inches wide cake pan and added almost 6 to 7 layers after the whole decorating my cake fell down also i added bubble tee straws too but idk it started falling from one side and then all in a go. Have you experienced this before when decorating frozen cakes? I have heard that before, but overtime I’ve found my way works just fine! Hi Chelsea! This especially works for Bundt cakes. If you try to do it all in one day, it takes forever, and seems like so much more of a chore. if you go the freezer route, transfer the cake to your fridge a day before you plan to eat it, to help reduce the temperature shock! I find I’m able to enjoy it most when I’m not worrying about how much longer my layers need to bake, or cleaning up the clouds of powdered sugar that seem to coat my kitchen whenever I make frosting. It dramatically accelerates the cooling process, and I love being able to speed up the process a bit.

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