Log In or
Brette is the Editorial Assistant of Food52.
Amanda is a co-founder of Food52.
Either is fine, but I prefer to let the cake cool completely, and wrap it in plastic wrap until serving. If you decide to go the fridge route, just make sure you take it out early enough for it to come to room temperature before serving.
hardlikearmour is a trusted home cook.
I'm with amanda. If you're worried about it being too dry, you can drizzle it with a sugar syrup before frosting. (1 cup syurp = 6 T sugar brought to a rolling boil with 2/3 cup water while stirring. Remove from heat then cover and cool to room temperature. Add 3 T liqueur, and enough water to bring it to a cup volume.)
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now