I just baked a genoise that I would like to store in the freezer for about one week. Should I trim the crusts before freezing or after thawing. Or is it likely not to matter much? Thanks!
I'd leave it on in the freezer. If it does absorb flavor or lose quality, it'll be the edges that will go first and you'll trim that part off, instead of the good cake part.
That makes a lot of sense. Thanks!
Most Recommended Discussions on Home Cooking
Dec 11, 2013
What's for Dinner #260 - The...
about 1 hour ago
Need an idea to serve ladies...
about 3 hours ago
Need suggestions for tasty make...
about 4 hours ago
24 minutes ago
Home Cooking Goals for the New...
about 23 hours ago
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
Thanks for participating in this test. If you've provided your email, we'll get back to you as soon as we can.
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise