is it better to chill or freeze a cake before cutting?
Thank you to all who gave me great advice for my previous question. Now, I'm making a 3 tier carrot cake and a regular victoria sponge cake that need cutting and putting onto trays and wrapped for my customer. The last time I made the carrot cake it was quite crumbly when cut, my guess is because it was fresh plus my walnuts and grated carrot was quite coarse. I will make those finer next time but would it help get a cleaner cut to chill or freeze and for how long?
Any help from you amazing people is very much appreciated!