McCain does it, so why can’t I? But my cake doesn’t need to be flavourless despite its claim of chocolatiness, and I don’t need an inch of perfectly peaked fluffy icing on top. I’m talking about good old chocolate layer cake covered with a normal layer of icing which is heavy on the sugar and butter.
Searching the web for a good recipe for chocolate layer cake for my wife’s birthday, I came across this one which actually claims that it can be frozen. Oh, but wait, it just says you can freeze the freshly baked naked layers. Rest assured that if anything is getting frozen here, it’s the completed iced cake. Not being one for inefficient food production, I figured if I’m making one cake I might as well make two (it was also to hedge against running out in case a lot of people came to the open-invitation party). And so it was that I had an entire cake left over and space designated for it in the freezer. I first froze the cake fully exposed on a plate, so that I could then pull it out and wrap it in waxed paper and then aluminum foil without messing with the icing spread patterns on the top and sides. When I thawed it a month later, aside from some pesky condensation which took hours to disappear in the July humidity, it was as good as new.
But at that second party, we only ate half of the thawed cake. What to do with the other half but to repeat the process? I know you can’t refreeze meat (note to self: think about this for a future post), but nobody ever told me I can’t refreeze cake. That half cake is still in my freezer, just over two months old now, and I’m torn between running a six-month experiment (i.e. resurfacing at Christmas) and just pulling it out and enjoying it in the next few weeks. I’ll let you know when I decide.
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