Why are my cakes frozen when you pick them up?
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The instant a cake is cool enough to handle when it gets out of the oven, I wrap it with plastic wrap and put it in the freezer, trapping in the steam and cooling the cake. (If a cake is allowed to cool unwrapped, the steam escapes and can leave it dry because the moisture escapes the cake into the air.) I want my baked goods to be amazing, and I've found that this method produces incredibly moist cakes that you can serve at peak freshness.