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    When baking instructions include cooling, that usually means letting your dish sit on a counter until it reaches room temperature. This is exactly what you need to do when a cake recipe reminds you to cool the layers thoroughly before frosting. No refrigeration is needed. Refrigerating cake layers can cause problems that make it hard to frost a cake. So cool it on the counter, and frost away.

    What Cooling Accomplishes

    With or without plans to frost, cooling lets the cake layers form a smooth outer crust, letting you handle the layers without fear of their crumbling or breaking. A cake straight out of the oven has a crumbly, soft crust that would mix with frosting and tear the cake. Cooling also lets steam dissipate from within the cake. This brings it to the desired moist but not damp consistency.

    Refrigeration Problems

    A cooling cake undergoes some compacting of surface crumbs, or crusting. Space constraints and the humidity in your refrigerator make crusting difficult. In an old-fashioned refrigerator with wire shelves, cold air could circulate under cake racks, but modern solid shelves make that impossible. Steam cannot rise easily in cold, refrigerated air, so cake layers may remain damp. Steam that does rise impacts on other items you are storing in the refrigerator.

    Frosting Too Fast

    A warm cake presents two additional problems if hastily frosted. A butter-based frosting will melt, running off or soaking into the cake, leaving a mess. A cooked glaze or frosting may be less runny but can trap steam inside the cooling cake, leaving a sunken middle or pasty-textured center.

    Cake Cooling Techniques

    To speed cooling, place the cake pans coming out of the oven on footed racks in a draft-free area. This lets air circulate under the pans and speeds cooling and crusting. If you don't have racks, you can set pans on a cutting board covered with a dish towel, propping one edge up slightly with a spoon for a little air circulation. You can also improvise a rack by placing three shallow cans, like those for tuna or sardines, in an open triangle on the counter. Angel food, sponge and fluted cakes need to be cooled with their pans upside down. If your pan does not have cooling prongs, use the can triangle or slide the pan over the neck of a heatproof glass bottle to cool.

    Removal from Pans

    After 10 minutes, run a table knife around the edge of the pan. Place a dish towel over the cake layer and the rack on top. Invert the covered pan and remove it gently, leaving the cake layer to finish cooling for another 30 minutes on the towel-covered rack. Allow a full hour for angel food, sponge or fluted cakes to cool.

    Ready for Frosting

    Brush loose crumbs gently from the cake's surface. To keep crumbing to a minimum, wrap cake layers individually in plastic wrap, then place each on in a resealable plastic bag. Put layers in the coldest part of your freezer for four to 24 hours, then frost.

    Should you refrigerate a cake before frosting?
    Before You Start Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start. more
    Should you refrigerate cake with buttercream frosting?
    A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Buttercream frosting can be frozen. more
    Should you refrigerate a cake with 7-minute frosting?
    After seasoning and flavoring, use the frosting right away and serve the cake as soon as you can. Seven-minute frosting's advantage is that it's fast, not long-lasting. It doesn't hold for much longer than 24 hours at cool room temperature. And no, refrigeration won't help. more
    Should I refrigerate cake after frosting?
    Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse. You won't hurt a cake by refrigerating it, but the cold does dry it out. more
    Is it better to freeze or refrigerate cake before frosting?
    Freezing the cake first will save you a lot of time when frosting. It will allow your cake to hold up to frosting much better. That means your cake will hold it's shape and be less crumbly when adding frosting and decorations. more
    Is it OK to refrigerate cake before frosting?
    We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight. more
    Is it better to refrigerate cake before frosting?
    Before You Start Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start. more
    Do you need to refrigerate a cake with buttercream frosting?
    Nope! A cake covered with buttercream frosting can sit at room temperature for three days. As a bonus, the buttercream will act as an insulator for moisture for a really delicious cake. After three days, the cake can be refrigerated but should be covered to hold in moisture. more
    Should I freeze or refrigerate cake before frosting?
    Freezing the cake first will save you a lot of time when frosting. It will allow your cake to hold up to frosting much better. That means your cake will hold it's shape and be less crumbly when adding frosting and decorations. more
    Should I refrigerate cake before frosting?
    Before You Start Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start. more
    Should I refrigerate a cake before frosting it?
    Before You Start Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start. more

    Source: oureverydaylife.com

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