Kitchen

[echoscream]

I learned this secret a few years ago from a lady that made Birthday and Retirement cakes for the large office where I worked - and thought I would share it here. If you already know this secret - then I'm sorry for the duplication.

Any white cake mix will work. Make it according to instructions on the back of the box. Now, the secret begins. When it's done, remove it from the oven to cool. I would allow maybe 10-15 minutes. This can be applied to round cake layers, rectangle, square and possibly even cupcakes sizes too.

Get a flat surface - like a cookie sheet, or cut out cardboard and cover with thin plastic wrap. Remove the cake from the pans it was baked in. Place on the plastic - then insert it into a clean un-used smaller trash bag. If you want to add a few toothpicks in the cake to keep the bag from touching the top of the cakes, that's okay. I usually add my cake into one of the side panels of the bag and not place it in the very bottom. Tie the bag shut tightly and place it immediately in the freezer.

About 4-6 hours BEFORE you want to serve the cake, remove the bag with the cake inside, from the freezer and remove the bag. Place the cake where you normally would frost it. Proceed with frosting the cake as you would if it was freshly baked. Applying frosting to a frozen cake is a different experience - but you don't have to worry about tearing the cake in the process. Be sure to frost all areas of the cake - so you totally shut out any moisture loss - while it is thawing.

The moral to this secret? Freezing the cake in a bag - preserves moisture in the cake.
Frosting the cake while it's still frozen - seals in the moisture while it thaws.

This takes extra effort - but oh my, the cake is really moist just like the best wedding cake I've ever tasted. Enjoy!