Question 1

Can the Cake Layers be Frozen?

Accepted Answer

Yes, just as with the majority of our cakes from white velvet cake to cherry cake, marble cake and more, these cake layers freeze beautifully.

After baking and cooling the cake layers (we often wrap while they are still a bit warm), we like to flip each layer onto its own foil wrapped cake board. Next, wrap tightly with a layer or two of plastic wrap, followed by a a layer of aluminum foil. Freeze.

To thaw, move the wrapped layers from the freezer to the kitchen counter. We like to thaw for about 30-45 minutes before unwrapping, and continuing to thaw. *Some decorators like to assemble their cakes with the layers partially frozen as they are less fragile and easier to handle.

Question 2

What is the benefit of Cake Flour?

Accepted Answer

We like to use cake flour in many of our cakes because of the lower protein content. This means less gluten formation in the cake batter, which results in a softer, more tender cake layers.

Question 3

What is the benefit of buttermilk in cake recipes?

Accepted Answer

We often use buttermilk in our recipes for the boost of acidity that it adds to the cake batter. The acidic nature of buttermilk breaks down strands of gluten in the batter, which results in a more tender crumb.

Check out our ever-growing list of delicious cake recipes with buttermilk for more great ideas!

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