no, freezing a smashed cake will *not*, I repeat, *not* put it back together.
At least now I know.
Mothers everywhere: This is what happens to little girls who are not allowed to help in the kitchen. They turn into ...ME!
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I'm trying to teach Rach how to cook. It works as long as I can get her to put down the video game for more than five minutes.
ResponderEliminarI've never frozen a cake. Let it cool completely, but not frozen one. Pan cakes are nice because you don't have to take them out and you can just frost the top. If they are hosed nobody will ever know because they fall apart when you cut them anway.
The freezing, from what I have come to understand from my professional chef friends (who, by the way, totally laughs at me!) allows for a crumble-free, flawless frosting job while giving you an extra-moist cake. So, I thought, what the heck?! ;) Good for you. I even let my 3 year old stir and be "chef's helper" so that he's not afraid of the kitchen--I don't want them turning 18, on their own, and wonder how on earth to boil water.
ResponderEliminarI will later blog a bit about my obstacles learning to cook, considering I had to learn in Japan. Ugh.
I might have to freeze the next one I make. My mother loves Italian Cream Cake which takes about 3 to 4 hours to make and always turns out crumbly on me. I would love to hear about your learning to cook in Japan.
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