Freeze Drying: Basic Theory and Essential Parameters

F R E E Z E R T I P | here’s a cake tip: when you’re dealing with soft fillings (like jam, whipped cream, soft caramel, etc.) freeze your cake for 10 min after each layer is piped, then roughly crumb coat the side. This method will help keep the cake from sliding around as you stack the next layers. Also: if you pipe a dam around your cake, use a spatula to smooth down the inside wall into the cake to give it extra protection from the inside filling from squeezing out ✌🏼 #lovewhatido #caketutor