The Cake Decorator's Secret... sshhhhh!!!

The secret to a moist cake is freezing the cake before icing.

Frosting a cake and then freezing it will actually have the exact opposite effect.  It will dry out your cake!  Therefore, freeze the cake first, then ice it...

Here's How:

• After you have flipped your cake onto a cooling rack, you want to make sure it is completely cooled.  Cool for 45 minutes to an hour
• When your cake has cooled, wrap it in plastic cling wrap.  Ensure the entire cake is covered well
• Next, wrap the entire cake in aluminium foil.  Again, be sure to wrap it well
• Place your cake in the freezer and leave it overnight.  If you do not have time, try to freeze it for at least 3-4 hours
• When you are ready to ice and decorate your cake, remove it from the freezer and unwrap it.
• IMPORTANT - you want to ice your cake immediately after you remove it from the freezer.  This is the key to our frozen, moist cake decorator's secret

When you ice a cake while it is still frozen, the moisture is sealed into the cake as it thaws.

Be sure to allow a few hours for your cake to thaw before serving it.

Also, a frozen un-iced cake can be kept in the freezer for up to 3 weeks